A crunchy, tangy, refreshing snack or side that gets better with time
This vibrant jar of quick-pickled cucumber salad is irresistibly crisp, lightly sweet, and refreshingly zesty. It’s the perfect way to use up fresh cucumbers and makes a fantastic side dish, sandwich topper, or low-calorie snack. Best of all, it improves as it sits—developing deeper flavor while staying wonderfully crunchy.
Stored properly in the refrigerator, these pickles keep well for up to 2 months (though they rarely last that long).
Ingredients
Yields: about 2 quarts
- 4 medium cucumbers, thinly sliced (Kirby or English work best)
- 1 small red onion or sweet onion, thinly sliced
Brine
- 1 cup white vinegar
- 1 cup water
- ½ cup sugar (adjust to taste; use less for a tangier result)
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional Add-Ins
- 1–2 cloves garlic, minced
- ¼ cup fresh parsley or dill, chopped
- 2 tablespoons carrot, finely diced (adds color and crunch)
Instructions
Step 1: Prep the Vegetables
Wash the cucumbers thoroughly and slice them thinly. Thin, even slices give the best texture—using a mandoline is ideal. Slice the onion and chop herbs if using.
Step 2: Make the Brine
In a saucepan over medium heat, combine:
- vinegar
- water
- sugar
- salt
- black pepper
Stir until the sugar and salt fully dissolve. Remove from heat and allow the brine to cool slightly.
Step 3: Pack the Jars
In clean glass jars (2 quart-size or 4 pint-size), layer:
- cucumbers
- onions
- garlic (if using)
- parsley or dill
- carrots (if using)
Pack gently but firmly.
Step 4: Add the Brine
Carefully pour the warm brine over the vegetables, ensuring everything is fully submerged. Tap the jars lightly on the counter to release trapped air bubbles.
Step 5: Refrigerate
Let the jars cool to room temperature, then cover and refrigerate.
- Minimum rest time: 12 hours
- Best flavor: 24 hours or more
Notes
- Thin slicing is key to a delicate, crisp texture.
- This recipe is not shelf-stable—store refrigerated only.
- White vinegar gives a sharp tang; apple cider vinegar creates a milder, slightly fruity flavor.
Tips & Variations
- Add crushed red pepper flakes for a spicy kick
- Reduce sugar to ¼ cup for a more tart, low-sugar version
- Toss into salads, sandwiches, wraps, or grain bowls
- Try adding sliced radishes, bell peppers, or jalapeños for variety
Servings
- Makes about 2 quarts
- Each quart yields ~8 servings (½ cup each)
- Total: 16 servings
Nutritional Information
(Per ½ cup serving, approximate)
- Calories: 35
- Carbohydrates: 8g
- Sugars: 6g
- Fat: 0g
- Fiber: 1g
- Sodium: 150mg
(Values vary with sugar and salt adjustments)
Health Benefits
- Low-calorie and hydrating thanks to fresh cucumbers
- Vinegar and garlic may support digestion
- Naturally vegan and gluten-free
- Helps curb cravings with a sweet-tangy flavor
- Excellent for meal prep and make-ahead sides
Frequently Asked Questions
Q: Can I use other vegetables?
Yes! Radishes, bell peppers, jalapeños, or zucchini all work well.
Q: How long does it last in the fridge?
Up to 2 months in an airtight container, though peak crunch is within the first 3–4 weeks.
Q: Is this safe for canning?
No. This is a refrigerator pickle, not shelf-stable. For canning, use a tested water-bath method.
Q: Can I make it sugar-free?
Yes. Use a sugar substitute like erythritol or a stevia blend—just ensure it dissolves completely in the brine.
