This Fresh Pickled Cucumber Salad is a refreshing and tangy dish that’s perfect for summer barbecues, picnics, or just as a delightful side dish. Packed with fresh cucumbers, onions, and bell peppers, and marinated in a sweet and tangy pickling liquid, this salad is a vibrant addition to any meal. Let’s dive into making this easy and delicious salad!
Why You’ll Love This Fresh Pickled Cucumber Salad
- Simple and Quick: This recipe requires minimal ingredients and steps, making it perfect for a quick side dish or a snack.
- Flavorful: The combination of vinegar, sugar, and spices creates a delightful balance of sweet and tangy flavors.
- Versatile: This salad can be enjoyed on its own, as a topping for sandwiches, or as a side to your favorite grilled dishes.
- Healthy: Made with fresh vegetables, this salad is a healthy addition to your diet, rich in vitamins and minerals.
Ingredients For Fresh Pickled Cucumber Salad
- 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
How to Make Fresh Pickled Cucumber Salad
- Prepare the Vegetables: In a large bowl, mix together the sliced cucumbers, onions, bell peppers, and salt. Set aside.
- Make the 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 cool for one hour.
- Combine and Marinate: 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.
Fresh Pickled Cucumber Salad
Variations
- Spicy Kick: Add a few slices of jalapeño or a pinch of red pepper flakes to the pickling liquid for a spicy twist.
- Herb Infusion: Add fresh herbs like dill or basil to the vegetable mix for additional flavor.
- Different Vegetables: Try adding other vegetables like carrots, radishes, or cauliflower for a varied texture and flavor.
Equipment
- Large mixing bowl
- Medium pot
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Jars for storage
Storage
Store the pickled cucumber salad in airtight jars in the refrigerator. It will keep well for up to two weeks. The flavors will intensify as it sits, making it even more delicious over time.
What to Serve with Fresh Pickled Cucumber Salad
This salad pairs wonderfully with grilled meats, sandwiches, burgers, or as part of a picnic spread. It’s also a great accompaniment to spicy dishes, as the sweet and tangy flavors help balance the heat.
Tips
- Uniform Slicing: Slice the cucumbers and other vegetables uniformly to ensure even pickling and a consistent texture.
- Cooling the Liquid: Make sure the pickling liquid is completely cooled before pouring it over the vegetables to maintain their crispness.
- Taste Adjustment: Adjust the amount of sugar or vinegar in the pickling liquid to suit your taste preferences.
FAQ
Can I use regular cucumbers instead of pickling cucumbers?
Yes, you can use regular cucumbers, but pickling cucumbers tend to stay crisper.
Do I need to peel the cucumbers?
No, leaving the cucumbers unpeeled adds to the texture and nutritional value of the salad.
How long should I let the salad marinate before eating?
For the best flavor, let the salad marinate for at least 24 hours before serving.
Can I reuse the pickling liquid?
It’s not recommended to reuse the pickling liquid as it may lose its potency and flavor after the first use.
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Fresh Pickled Cucumber Salad
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!
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