Fresh Pickled Cucumber Salad

🥒 Fresh Pickled Cucumber Salad

Description

A crisp, tangy, and refreshing salad made with thinly sliced cucumbers, onions, and a light sweet-sour brine. This quick-pickled cucumber salad is a classic side dish that complements grilled meats, seafood, or sandwiches. It’s perfect for summer gatherings or anytime you crave something crunchy and bright.

🧂 Ingredients

Servings: 4
Prep Time: 10 minutes
Pickling Time: 30 minutes – 2 hours
Total Time: ~40 minutes

• 2 large cucumbers (English or Persian), thinly sliced

• ½ small red onion, thinly sliced (optional)

• ½ cup white vinegar (or apple cider vinegar for a softer taste)

• ¼ cup water

• 2 tbsp sugar (adjust to taste)

• 1 tsp salt

• ¼ tsp black pepper

• ½ tsp mustard seeds (optional)

• 1 tbsp chopped fresh dill (optional but recommended)

🥗 Instructions

1. Prepare the cucumbers:
   Wash and thinly slice cucumbers using a sharp knife or mandoline. Add to a medium bowl.

2. Add onion:
   Thinly slice the red onion and mix with cucumbers.

3. Make the pickling brine:
   In a small saucepan, combine vinegar, water, sugar, salt, pepper, and mustard seeds.
   Heat gently until sugar dissolves (don’t boil). Remove from heat and let cool slightly.

4. Pour and marinate:
   Pour the warm brine over the cucumber mixture. Stir to coat evenly.

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

6. Garnish & serve:
   Sprinkle with fresh dill before serving. Serve cold.

💡 Notes

• For extra crunch, use Persian or Kirby cucumbers (they hold up better in pickling).

• Adjust sweetness and acidity by altering the sugar–vinegar ratio.

• The salad can last up to 3–4 days in the refrigerator, but it’s best within 24 hours for peak crunch.

• Red onion adds a touch of color and bite — skip if you prefer milder flavor.

🔪 Tips

• Add sliced radishes or carrots for color and variety.

• A pinch of crushed red pepper flakes adds a light heat.

• For a no-sugar version, use honey, agave, or a natural sweetener like stevia.

• Use a glass jar or bowl (not metal) for pickling to avoid reactions with vinegar.

• Serve it alongside barbecue, grilled salmon, or sandwiches for contrast and freshness.

🍽️ Servings

Makes 4 servings (about 1 cup per serving)

🔢 Nutritional Information (Per Serving)

(Values may vary based on ingredients and portions used.)

🌿 Health Benefits

• Hydration: Cucumbers are over 95% water — great for staying hydrated.

• Low-calorie & light: Perfect for weight management and digestion.

• Rich in antioxidants: Vinegar and cucumbers help reduce inflammation.

• Gut health: Vinegar acts as a mild probiotic promoter.

• Heart-friendly: Low sodium and high potassium help balance blood pressure.

❓ Q & A

Q1: Can I use rice vinegar instead of white vinegar?
Yes! Rice vinegar gives a milder, slightly sweet flavor — great for Asian-inspired variations.

Q2: How long can I store this salad?
Store in an airtight container in the refrigerator for up to 4 days. The texture softens over time but flavor deepens.

Q3: Can I skip sugar?
Yes, but a small amount balances the acidity. You can substitute honey or another natural sweetener.

Q4: What protein dishes pair well with this salad?
Try with grilled chicken, salmon, pork chops, or even veggie burgers — it cuts through rich or spicy flavors.

Q5: Can I make this vegan or keto-friendly?
It’s naturally vegan. For keto, reduce or replace sugar with a low-carb sweetener like erythritol.