Crunchy & Tangy Refrigerator Pickled Cucumber Salad

Crunchy & Tangy Refrigerator Pickled Cucumber Salad

This salad is snappy, tangy, and slightly sweet. It gets better with every day it sits, making it the perfect make-ahead condiment, snack, or side dish.

Yields: 2 quarts
Prep Time: 15 minutes
Total Time: 15 minutes (+ chilling time)

Ingredients

• 4 medium cucumbers (about 1.5 lbs), thinly sliced

• 1 small white or yellow onion, thinly sliced

• 1 cup white vinegar (distilled or apple cider vinegar also work)

• ½ cup water

• ½ cup granulated sugar (adjust to taste)

• 1 tbsp kosher salt (or 2 tsp table salt)

• 1 tsp whole black peppercorns

• 1 tsp mustard seeds

• 2-3 cloves garlic, lightly smashed (optional)

• Fresh dill (a few sprigs) or 1 tsp dill weed (optional)

Instructions

Step 1: Prepare the Vegetables

1. Wash the cucumbers. You can peel them completely, leave the peel on, or use a fork to score the sides and then slice them for a pretty look.

2. Thinly slice the cucumbers and onion. A mandoline is great for even slices, but a sharp knife works perfectly.

3. Pack the sliced cucumbers and onions into a clean 2-quart jar (or a couple of smaller jars or a large bowl with a lid).

Step 2: Make the Pickling Brine

1. In a small saucepan, combine the white vinegar, water, sugar, salt, peppercorns, and mustard seeds.

2. Heat over medium, stirring until the sugar and salt have completely dissolved. This should only take 2-3 minutes. Do not bring to a boil; you just want to dissolve the solids. This creates a clear brine.

Step 3: Combine and Chill

1. Carefully pour the hot brine over the cucumbers and onions in the jar. Add the optional garlic and dill at this point.

2. Gently tap the jar on the counter to release any air bubbles and ensure the cucumbers are submerged.

3. Let it cool to room temperature on the counter (about 30-60 minutes).

4. Once cool, seal the jar with a lid and place it in the refrigerator.

When is it Ready?

• Good after 1 hour: You can eat it after it’s fully chilled, but the flavor will be sharp.

• Best after 24 hours: The flavors meld beautifully, and the cucumbers become perfectly pickled.

• Heavenly after 3-5 days: This is the sweet spot where the onions have mellowed, and every component is infused with tangy, sweet, and savory flavor.

Chef’s Tips for Success & Variations

• The Crunch Factor: For guaranteed crunch, choose firm, smaller cucumbers. “Pickling” or “Persian” cucumbers are ideal. If using large seedy cucumbers, scoop out the watery seed core with a spoon before slicing.

• Sweetness Level: The ½ cup of sugar creates a classic bread-and-butter pickle style. For a less sweet version, start with ¼ cup and adjust to your liking.

• Spice it Up: Add a pinch of red pepper flakes, a sliced jalapeño, or a dash of hot sauce to the brine for a spicy kick.

• Herb It Up: Besides dill, try adding a few sprigs of fresh tarragon or a tablespoon of fresh chopped chives.

• Get Creative: Add other quick-pickling vegetables like thinly sliced bell peppers, carrot matchsticks, or cauliflower florets.

Enjoy your fantastic homemade pickles! They truly are a snack that’s hard to beat.