Description
Bright, crisp, and refreshingly tangy—this Fresh Pickled Cucumber Salad is your new go-to side dish for everything from quick weeknight dinners to lazy summer picnics. With a zingy vinegar brine, hints of sweetness, and a subtle spicy kick, this easy recipe comes together in minutes and gets better the longer it sits. It’s one of those quick breakfast pairings, healthy snack options, and easy dinner sides that you’ll find yourself making again and again. Perfect for anyone seeking vibrant food ideas or no-fuss salad recipes.
Ingredients
- 4 Persian or English cucumbers, thinly sliced
- 1/2 cup white vinegar
- 1/4 cup water
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 2 cloves garlic, smashed
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh dill, chopped
- 1/2 small carrot, thinly sliced (optional)
Instructions
- Wash and slice the cucumbers thinly (1/8″–1/4″). If using, slice carrots as well.
- In a small bowl or saucepan, combine white vinegar, water, sugar, and salt. Stir until dissolved. Cool if heated.
- Add smashed garlic, red pepper flakes, and fresh dill to the brine.
- Pack cucumbers (and carrots if using) into a glass jar or container.
- Pour the brine over the cucumbers, ensuring all slices are submerged.
- Seal and refrigerate for at least 30 minutes, preferably 2–4 hours.
- Shake or stir before serving for even flavor.
- Prep Time: 10 minutes
- Chill Time: 30 minutes