Fresh Pickled Cucumber Salad is a crisp, tangy, and slightly sweet make-ahead recipe that’s as refreshing as it is versatile. Made with thinly sliced cucumbers and onions in a vinegar-based brine seasoned with mustard and dill seeds, this salad gets better the longer it sits. It’s perfect as a side dish, snack, or zesty topping—and it stores beautifully for weeks.
Why You’ll Love This Recipe
This pickled cucumber salad is a delicious staple you’ll find yourself reaching for again and again.
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Long-lasting: Keeps in the refrigerator for up to two months.
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Simple and quick: Easy to prepare with basic pantry ingredients.
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Flavor improves over time: The longer it sits, the more vibrant the taste.
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Versatile: Great as a snack, side, or topping for sandwiches and grilled meats.
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No canning required: Just mix, chill, and enjoy.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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4 medium cucumbers, thinly sliced
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1 large onion, thinly sliced
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1 cup white vinegar
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1 cup water
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½ cup sugar
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1 tablespoon salt
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1 teaspoon mustard seeds
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1 teaspoon dill seeds
directions
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In a large mixing bowl, combine the thinly sliced cucumbers and onions. Toss to distribute evenly.
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In a medium saucepan, combine the white vinegar, water, sugar, salt, mustard seeds, and dill seeds.
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Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt are fully dissolved.
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Pour the hot brine over the cucumber and onion mixture. Stir well to coat all the vegetables.
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Let the mixture cool to room temperature, then transfer into two clean quart-size mason jars or airtight containers.
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Seal and refrigerate for at least 24 hours before serving for best flavor.
Servings and timing
This recipe makes approximately 2 quarts of pickled cucumber salad.
Prep Time: 15 minutes
Cook Time: 5 minutes (for brine)
Cooling Time: 1 hour
Total Time: 1 hour 20 minutes (plus chilling)
Variations
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Add garlic: Toss in a couple of sliced garlic cloves for extra flavor.
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Spicy version: Include red pepper flakes or a sliced jalapeño for heat.
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Sweeter twist: Increase sugar to ¾ cup for a more sweet-and-sour flavor.
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Herbaceous version: Add a few sprigs of fresh dill for more aromatic depth.
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Crunch mix: Mix in thin slices of carrots or bell peppers for added texture and color.
storage/reheating
Store the pickled cucumber salad in the refrigerator in sealed jars or containers for up to 2 months.
No reheating is needed. Always use a clean utensil to scoop out portions to preserve freshness.
Shake or stir occasionally to redistribute the brine and seasonings.
FAQs
How long should I wait before eating the salad?
It’s best after 24 hours, but the flavor deepens the longer it sits.
Can I use apple cider vinegar instead of white vinegar?
Yes, it adds a slightly fruitier and more complex flavor.
Do I need to peel the cucumbers?
Peeling is optional—leave the skin on for more crunch and color, or peel for a softer texture.
What type of onion works best?
Yellow or white onions work well, but red onions add a mild bite and vibrant color.
Can I reuse the brine?
It’s best to make fresh brine each time for food safety and flavor balance.
Is this recipe suitable for water bath canning?
No, this is a refrigerator pickle recipe and not intended for shelf-stable canning.
Can I add more spices?
Absolutely—consider celery seed, coriander seed, or even whole peppercorns for added flavor.
Is it safe to store this for two months?
Yes, as long as it is kept refrigerated and handled with clean utensils.
Can I make a smaller batch?
Yes, simply halve all ingredients to make one quart.
What should I serve this with?
It pairs well with grilled meats, sandwiches, burgers, or as a tangy topping for salads.
Conclusion
Fresh Pickled Cucumber Salad is a zesty, crunchy, and flavorful addition to your kitchen that’s as easy to make as it is to enjoy. With a bright vinegar brine and fragrant seasonings, this long-lasting salad is perfect for snacking, serving alongside meals, or enhancing your favorite dishes. It’s a reliable and refreshing staple you’ll make again and again.
Print
Fresh Pickled Cucumber Salad
- Total Time: 20 minutes
- Yield: 2 quarts
- Diet: Gluten Free
Description
This Fresh Pickled Cucumber Salad recipe is a crisp, tangy, and slightly sweet snack or side that improves with time. These easy refrigerator pickles stay fresh for up to two months and make a perfect topping or zesty bite straight from the jar.
Ingredients
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4 medium cucumbers, thinly sliced
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1 large onion, thinly sliced
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1 cup white vinegar
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1 cup water
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1/2 cup sugar
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1 tablespoon salt
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1 teaspoon mustard seeds
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1 teaspoon dill seeds
Instructions
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Place sliced cucumbers and onions in a large mixing bowl or directly into clean glass jars (2-quart capacity).
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In a medium saucepan, combine white vinegar, water, sugar, salt, mustard seeds, and dill seeds.
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Bring to a boil, stirring until sugar and salt are completely dissolved.
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Pour the hot brine over the cucumbers and onions until fully submerged.
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Let the mixture cool to room temperature.
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Seal jars with lids and refrigerate.
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Allow to marinate for at least 24 hours before serving for best flavor.
Notes
These quick pickles get more flavorful over time and can last up to two months in the refrigerator.
Feel free to add red pepper flakes or a clove of garlic for extra kick.
Delicious as a snack, or served with grilled meats, sandwiches, or burgers.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish, Snack, Condiment
- Method: Refrigerator Pickling
