A fresh pickled cucumber salad is the perfect side dish — crisp, tangy, a little sweet, and super refreshing. It’s great with grilled meats, sandwiches, or just as a light snack.
Here’s a quick refrigerator version (no canning needed), ready to eat in under an hour — or better after a few hours!
🥒 Fresh Pickled Cucumber Salad (Quick & Easy)
🕒 Ready in 20 min (or chill 1–2 hours for best flavor)
🍽️ Serves: 4–6
🌡️ Store in fridge up to 1 week
🧂 Ingredients
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2 large English cucumbers or 4 small Persian cucumbers (thinly sliced)
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½ small red onion, very thinly sliced
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1 tsp salt
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½ tsp sugar (for light sweetness)
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½ tsp black pepper
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¼ cup white vinegar (or apple cider vinegar)
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2 tbsp water
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1 tbsp olive oil (optional, for rounder flavor)
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Optional: chopped fresh dill, parsley, or mint
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Optional: a pinch of chili flakes for heat
🔪 Instructions
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Slice cucumbers very thin (⅛ inch or thinner). A mandoline is helpful but not required. Do the same with the red onion.
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In a bowl, whisk together vinegar, water, salt, sugar, pepper, and olive oil (if using).
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Add cucumbers and onions to the bowl and toss to coat.
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Let it sit for at least 15–20 minutes, tossing occasionally. Best after chilling 1–2 hours in the fridge.
🌿 Optional Add-Ins
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Fresh dill → classic Eastern European vibe
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Sesame oil + rice vinegar → Asian-style twist
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Sliced radish or carrot → extra crunch and color
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Crushed garlic → stronger, punchier flavor
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Mustard seeds or celery seeds → Southern-style flavor profile
🧊 Storage
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Store in an airtight container in the fridge
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Best within 3–4 days, but still good up to a week
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Will get more “pickled” the longer it sits
Would you like a creamy version (like cucumber sour cream salad), a spicy Thai-style cucumber salad, or a meal-prep-friendly jarred version next?
