Fresh Pickled Cucumber Salad

Here’s a crisp, refreshing Fresh Pickled Cucumber Salad—quick to make and perfect as a side dish for summer meals or potlucks.

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Fresh Pickled Cucumber Salad

Ingredients (serves 4–6)

• 3–4 cucumbers, thinly sliced

• ½ small red onion, thinly sliced (optional)

• ½ cup white vinegar or apple cider vinegar

• ¼ cup sugar

• ½ cup water

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp dried dill (or 1 tbsp fresh dill)

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Instructions

1. Prepare vegetables

   • Place sliced cucumbers and onions in a large bowl or jar.

2. Make the pickling liquid

   • In a separate bowl, whisk together vinegar, sugar, water, salt, pepper, and dill until the sugar dissolves.

3. Combine

   • Pour the liquid over the cucumbers and onions, tossing to coat evenly.

4. Chill

   • Cover and refrigerate for at least 30 minutes (best after 1–2 hours).

5. Serve

   • Stir before serving. Serve cold.

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Tips & Variations

• Add a pinch of red pepper flakes for heat

• Use rice vinegar for a milder taste

• Add cherry tomatoes or sliced radishes for extra crunch

This salad keeps well in the fridge for 2–3 days and gets more flavorful over time.
If you’d like, I can also share a creamy cucumber salad or a no-sugar version.