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Pickled Cucumber Salad

close up overhead shot of Pickled Cucumber Salad on a plate with sliced onions
Our pickled cucumber salad is marinated in vinegar and spices and is a great way to keep the fresh cucumbers from your garden tasty for a bit longer.
Prep Time 15 mins
Cook Time 5 mins
Rest Time 30 mins
Total Time 50 mins
Course Salad
Cuisine American
Servings 1 quater jar
Calories 713 kcal


  • cups white vinegar
  • cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon celery seed
  • ¼ teaspoon red pepper flakes
  • 2 large thinly sliced fresh cucumbers
  • 1 cup thinly sliced red onion
  • 4 sprigs of fresh dill, I chose to trim the stalks off and left only the dill fronds


  • Add the vinegar, sugar, salt, celery seed, and red pepper flakes to a 2 to 3-quart saucepan over medium-high heat. Stir the vinegar mixture constantly until the sugar completely dissolves. Remove the pan from the heat. Allow the vinegar mixture to rest for 10 to 15 minutes, until completely cooled.
  • Alternate layers of the sliced cucumber, onion, and fresh dill in the quart canning jar.
  • Once the vinegar mixture is cooled, slowly pour over the cucumber and onion. Allow the salad to marinate for 15 minutes before serving.


  • This will keep for up to a month in the jar. Double or triple your recipe to use up all the cucumbers from your garden.
  • You can use a vegetable peeler or sharp knife to remove alternate strips of the cucumber skin. The color on the skin of the cucumber, just like the red of the red onion, will bleed and slightly change the color of the salad marinade.
  • You can also make this salad ahead of time and allow it to marinate in the fridge until you are ready to serve.


Calories: 713kcalCarbohydrates: 161gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2365mgPotassium: 1072mgFiber: 7gSugar: 148gVitamin A: 864IUVitamin C: 34mgCalcium: 182mgIron: 3mg