Fresh Pickled Cucumber Salad

This Fresh Pickled Cucumber Salad is a refreshing and tangy delight that’s perfect for summer barbecues or as a crisp side dish. It’s quick to prepare and keeps well in the refrigerator, making it an easy go-to for any meal.

Why You’ll Love This Recipe

• Simple Ingredients: Uses fresh, easily available ingredients.
• Quick Preparation: Easy to prepare and can be made ahead.
• Refreshing Flavor: A perfect balance of tangy and sweet with a satisfying crunch.

Ingredients

• 7 large unpeeled pickling cucumbers, sliced thin (about 7 cups)
• 2 medium onions, sliced thin (1 cup)
• 1 cup sliced bell peppers (green and red)
• 1 tablespoon salt
• 1 cup white vinegar
• 2 cups sugar
• 1 teaspoon celery seed
• 1 teaspoon mustard seed

Directions

1. Prepare Vegetables:
   • In a large bowl, mix together the sliced cucumbers, onions, bell peppers, and salt. Set aside.
2. Make Pickling Liquid:
   • In a medium pot, combine the white vinegar, sugar, celery seed, and mustard seed. Bring the mixture to a boil.
   • Remove from heat and let the pickling liquid cool for one hour.
3. Combine and Store:
   • Pour the cooled pickling liquid over the cucumber mixture. Stir well to ensure the vegetables are evenly coated.
   • Transfer the mixture into jars and store in the refrigerator.

Notes

• Chill Time: Letting the salad chill in the refrigerator for at least a few hours will enhance the flavors.
• Variations: Feel free to add other vegetables like carrots or radishes for additional flavor and color.

Variations

• Spicy Kick: Add a sliced jalapeno or a pinch of red pepper flakes for a spicy version.
• Different Herbs: Experiment with fresh dill or parsley for a different herbaceous note.

Equipment

• Large bowl
• Medium pot
• Jars for storage

Tips

• Thin Slices: Ensure the vegetables are sliced thinly for the best texture and flavor absorption.
• Storage: This salad keeps well in the refrigerator for up to two weeks.

FAQ

Q: Can I use different types of vinegar?

A: Yes, you can use apple cider vinegar or rice vinegar for a slightly different flavor profile.

Q: How long should I let the salad sit before serving?

A: It’s best to let it sit for at least a few hours to overnight to allow the flavors to meld.

Q: Can I use regular cucumbers instead of pickling cucumbers?

A: Yes, but make sure to slice them thinly and consider removing the seeds if they are large.

Continue to Content

Fresh Pickled Cucumber Salad

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

This Fresh Pickled Cucumber Salad is a delightful addition to any meal. Enjoy making and savoring this crisp, tangy, and sweet salad with your family and friends!

Print

Ingredients

• - 7 large unpeeled pickling cucumbers, sliced thin (about 7 cups)
• - 2 medium onions, sliced thin (1 cup)
• - 1 cup sliced bell peppers (green and red)
• - 1 tablespoon salt
• - 1 cup white vinegar
• - 2 cups sugar
• - 1 teaspoon celery seed
• - 1 teaspoon mustard seed

Instructions

1. In a large bowl, mix together the sliced cucumbers, onions, bell peppers, and salt. Set aside.
2. In a medium pot, combine the white vinegar, sugar, celery seed, and mustard seed. Bring the mixture to a boil. Remove from heat and let cool for one hour.
3. Pour the cooled pickling liquid over the cucumber mixture. Stir well to ensure the vegetables are evenly coated. Transfer the mixture into jars and store in the refrigerator.

Notes

Approximate Nutrition Information:

• Calories: 80 kcal per serving
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 150mg
• Total Carbohydrates: 20g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest