Fresh Pickled Cucumber Salad A crunchy, tangy, refreshing snack or side that gets better with time! This vibrant jar of quick-pickled cucumber salad is irresistibly crisp, slightly sweet, and zesty. It’s the perfect way to preserve summer cucumbers, and it makes an excellent side dish, burger topping, or low-calorie snack. Even better — it stays good in the fridge for up to 2 months (if it lasts that long)! 4 medium cucumbers, thinly sliced (Kirby or English cucumbers work great) 1 small red onion or sweet onion, thinly sliced 1 cup white vinegar 1 cup water 1/2 cup sugar (adjust to taste; use less for a tangier result) 1 tsp salt 1/2 tsp black pepper 1–2 cloves garlic, minced (optional) 1/4 cup chopped fresh parsley or dill (for extra freshness) 2 tbsp carrot, finely diced (optional for color/crunch) Prep veggies: Wash and thinly slice cucumbers and onions. Chop parsley or dill if using. Make the brine: In a saucepan over medium heat, combine vinegar, water, sugar, salt, and pepper. Stir until sugar and salt dissolve. Remove from heat and let cool slightly. Pack the jar: In clean glass jars (2 quart-size jars or 4 pint-size), layer cucumber slices, onions, garlic (if using), parsley/dill, and carrots if using. Pour the brine: Pour the warm brine over the vegetables, covering completely. Tap the jars gently to remove air bubbles. Refrigerate: Let the jars cool to room temperature, then cover and refrigerate. Allow to sit at least 12 hours, ideally 24, before eating. Thin slicing is key for a delicate texture — use a mandoline for consistency. This recipe is not shelf-stable for pantry use — always store it refrigerated. You can swap white vinegar for apple cider vinegar for a milder tang. Add a pinch of crushed red pepper flakes for a spicy version. Toss into salads, sandwiches, wraps, or grain bowls. Reduce sugar to 1/4 cup for a low-sugar, more tart option. Makes about 2 quarts Each quart yields about 8 servings (1/2 cup per serving) Total: ~16 servings Calories: 35 Carbs: 8g Sugars: 6g Fat: 0g Fiber: 1g Sodium: 150mg Varies slightly with sugar and salt adjustments Low-calorie & hydrating thanks to cucumbers Supports digestion — vinegar and garlic have probiotic properties Naturally gluten-free and vegan Helps with curbing cravings — tangy + slightly sweet flavor profile Keeps well — perfect for meal prep Q: Can I use other vegetables? A: Absolutely! Add thinly sliced radishes, bell peppers, or jalapeños for variety. Q: How long does it last in the fridge? A: Up to 2 months in an airtight jar, but best enjoyed within the first 3–4 weeks for peak crunch. Q: Is this safe for canning? A: No — this is a refrigerator pickle, not shelf-stable. For canning, use a tested, high-acid water-bath method. Q: Can I make it sugar-free? A: Yes! Use a sugar substitute like erythritol or stevia blend, but check that it dissolves well in the brine.
Fresh Pickled Cucumber Salad
