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Pickled Cucumber Salad

Pickled Cucumber Salad

A refreshing and vibrant Pickled Cucumber Salad that is simple to prepare and perfect for summer gatherings. This salad features crisp cucumbers, tangy vinegar, and fresh dill, making it a delightful side dish or palate cleanser.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Side Dish
Cuisine: American
Calories: 45
Ingredients Method Notes

Ingredients
  

  • 2 Large English Cucumbers, thinly sliced
  • 1/2 Medium Red Onion, slivered thinly
  • 1/2 Cup Apple Cider Vinegar
  • 2 Tablespoons Granulated Sugar
  • 1 Teaspoon Kosher Salt
  • 3 Tablespoons Fresh Dill, finely chopped
  • 1/2 Teaspoon Black Pepper, freshly cracked
  • 1/4 Teaspoon Red Pepper Flakes (optional)

Method
 

  1. Wash cucumbers thoroughly under cold water and slice into thin rounds.
  2. Slice the red onion into very thin slivers.
  3. Place sliced cucumbers and onions into a large glass mixing bowl and sprinkle with kosher salt. Toss gently and let sit for about ten minutes.
  4. Prepare the brine by whisking together apple cider vinegar and sugar until dissolved. Add black pepper and red pepper flakes.
  5. Drain excess liquid from the cucumber bowl and pour the vinegar mixture over the cucumbers and onions. Add chopped dill and toss until coated.
  6. Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least thirty minutes before serving.

Notes

Use fresh herbs for the best flavor. Adjust sugar and vinegar to taste. Store in an airtight container for up to five days.