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:
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