Sweet, tangy, and crunchy—this easy no-cook salad stays fresh for days!
Keep a jar of this bright, pickled cucumber salad in your fridge for a instant healthy side. Perfect for burgers, grilled meats, or as a snack straight from the jar!
Ingredients
*(Fills a 32-oz mason jar)*
For the Salad:
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2 large cucumbers, thinly sliced (or 4 Persian cucumbers)
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½ small red onion, thinly sliced
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1 tsp salt (for draining)
For the Brine:
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½ cup apple cider vinegar (or white vinegar)
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½ cup water
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¼ cup sugar (or honey/maple syrup)
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1 tbsp whole mustard seeds
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1 tsp celery seeds
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½ tsp red pepper flakes (optional)
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2 cloves garlic, smashed
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5-6 fresh dill sprigs (or 1 tsp dried dill)
Instructions
1. Prep the Veggies
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Toss cucumber and onion slices with 1 tsp salt. Let sit 10 mins, then rinse and drain. (This keeps them crisp!)
2. Make the Brine
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In a saucepan, combine vinegar, water, sugar, and spices. Heat just until sugar dissolves (don’t boil). Let cool 5 minutes.
3. Layer in the Jar
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Pack veggies tightly into a clean mason jar.
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Add garlic and dill.
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Pour warm brine over top, covering veggies completely.
4. Chill & Marinate
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Refrigerate at least 2 hours (best after 24 hrs).
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Keeps for 2 weeks in the fridge!
Serving Ideas
🍔 On pulled pork sandwiches
🐟 With grilled salmon
🥗 Tossed into green salads
🥪 As a relish for wraps
Variations
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Spicy: Add sliced jalapeños
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Asian-style: Swap rice vinegar + 1 tbsp sesame seeds
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Bread & Butter: Add ½ tsp turmeric for golden color
Pro Tip: The longer it sits, the better it gets! The onions turn pink and the flavors meld beautifully.