Fresh Pickled Cucumber Salad

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Fresh Pickled Cucumber Salad (Refrigerator Pickles)

Crisp, tangy, lightly sweet, and incredibly refreshing, this Fresh Pickled Cucumber Salad is a no-cook refrigerator pickle that gets better the longer it sits. It’s perfect as a snack, side dish, or sandwich topping—and while it keeps up to 2 months, it rarely lasts that long!

 Description

Thinly sliced cucumbers and onions are soaked in a simple vinegar brine with dill and spices. The result is a crunchy, flavorful pickle salad that’s not fermented, not canned, and very easy to make. Great for summer, meal prep, or anytime you want something fresh and tangy.

 Servings

  • Makes: 2 quarts

  • Servings: About 12 servings

  • Serving size: ~½ cup

 Ingredients

  • 4 medium cucumbers, thinly sliced

  • 1 small onion, thinly sliced (red or white)

  • 1 cup white vinegar

  • 1 cup water

  • ½ cup granulated sugar

  • 1 tablespoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon mustard seeds (optional)

  • ½ teaspoon celery seeds (optional)

  • 1–2 cloves garlic, thinly sliced (optional)

  • 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)

  • Optional additions (small amounts):

    • Finely diced carrot

    • Red pepper flakes

 Instructions

  1. Prepare the vegetables
    Thinly slice cucumbers and onion. Place them into a large bowl or divide between two clean quart jars.

  2. Make the pickling liquid
    In a saucepan, combine vinegar, water, sugar, salt, pepper, mustard seeds, and celery seeds.
    Bring to a gentle boil, stirring until sugar and salt dissolve.

  3. Combine
    Remove brine from heat and let cool 5 minutes. Add dill and garlic to the cucumbers, then pour the warm brine over everything until fully submerged.

  4. Chill
    Cover and refrigerate at least 12–24 hours before eating. Flavor continues to improve over time.

 Notes

  • This is a refrigerator pickle, not shelf-stable canned pickles.

  • Use English or Persian cucumbers for fewer seeds and extra crunch.

  • Slice evenly for consistent texture and flavor absorption.

 Tips for Best Results

  • For extra crunch: add a pinch of calcium chloride (Pickle Crisp) or a clean grape leaf

  • For less sweetness: reduce sugar to â…“ cup

  • Shake or stir jars every day or two for even flavor

  • Always use clean utensils when serving to extend shelf life

Nutritional Information (Approx. per ½ cup)

  • Calories: 35

  • Carbohydrates: 8 g

  • Sugar: 6 g

  • Sodium: 180 mg

  • Fat: 0 g

  • Fiber: 1 g

  • Protein: 0.5 g

(Values are estimates and vary by ingredient brands.)

 Health Benefits

  • Low calorie & hydrating

  • Contains antioxidants from cucumbers and herbs

  • Vinegar may help support digestion

  • A healthier alternative to salty packaged snacks

 Q & A

Q: How long do they last?
A: Up to 2 months refrigerated in a sealed container.

Q: Can I make this without sugar?
A: Yes—omit sugar or replace with a small amount of honey or a sugar substitute.

Q: Can I use apple cider vinegar?
A: Yes, it gives a slightly milder, fruitier taste.

Q: Are these fermented?
A: No. These are quick pickles, not fermented.

Q: Can I add other vegetables?
A: Absolutely—radishes, bell peppers, or thin carrots work well.

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