Fresh Pickled Cucumber Salad is a crisp, tangy, and refreshing make-ahead dish that’s perfect for snacking, serving alongside grilled meats, or topping sandwiches. With its simple preparation and long refrigerator shelf life, this salad offers convenience and bold flavor with every bite. As the cucumbers and onions marinate in the sweet and tangy brine, the flavor only improves, making it an ideal addition to your kitchen staples.
Why You’ll Love This Recipe
This salad is a delicious way to enjoy the crunch and brightness of pickled vegetables without the need for canning.
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Long-lasting: Keeps well in the refrigerator for up to two months.
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Flavor-packed: Sweet, tangy, and lightly spiced with mustard and dill seeds.
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Perfect for snacking: Enjoy on its own or as a side dish.
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Great for meal prep: Make ahead and enjoy throughout the week.
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No cooking required after boiling the brine: Simple and straightforward preparation.
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 sliced cucumbers and onions. Toss gently to mix.
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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 have fully dissolved.
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Carefully pour the hot brine over the cucumber and onion mixture. Stir well to ensure everything is evenly coated.
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Allow the mixture to cool to room temperature.
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Transfer to two clean quart-sized mason jars or an airtight container.
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Seal and refrigerate. Let sit for at least 24 hours before serving for best flavor.
Servings and timing
This recipe yields 2 quarts (about 8–10 servings).
Prep Time: 15 minutes
Cook Time: 5 minutes (to boil the brine)
Cooling Time: 1 hour
Total Time: 1 hour 20 minutes (plus chilling time)
Variations
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Add garlic: Slice a clove or two of garlic for extra depth of flavor.
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Spicy twist: Add a few red pepper flakes or thinly sliced jalapeños for a kick.
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Herb-infused: Include fresh dill or parsley for a more herbaceous note.
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Sweeter version: Increase sugar to ¾ cup for a sweeter pickle.
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Colorful blend: Use a mix of cucumbers, red onions, and bell peppers for visual appeal.
storage/reheating
Store the pickled cucumber salad in sealed jars or containers in the refrigerator for up to 2 months.
No reheating is needed—simply serve chilled or at room temperature.
As the salad sits, the flavors continue to develop and improve.
FAQs
How long does this salad really last in the fridge?
It stays fresh for up to two months when stored properly in an airtight container.
Can I use apple cider vinegar instead of white vinegar?
Yes, though it will slightly change the flavor profile, giving it a more robust tang.
Do I need to peel the cucumbers?
Peeling is optional. For a rustic look and extra fiber, leave the skin on.
Can I use pre-sliced onions?
Yes, as long as they’re fresh and thinly sliced.
Can I make this without mustard or dill seeds?
Yes, but they add a nice flavor balance. You can substitute or omit based on preference.
Is this a fermented pickle?
No, this is a quick pickle made with vinegar and does not ferment.
What’s the best way to serve this salad?
Serve as a side with grilled meats, on sandwiches, or as a tangy addition to salads and wraps.
Can I use English cucumbers?
Yes, English or Persian cucumbers work well and offer a slightly sweeter flavor with fewer seeds.
Do I need to sterilize the jars?
No, since this is a refrigerator pickle, sterilization isn’t necessary, but clean jars are important.
Can I double the recipe?
Absolutely. Just ensure you have enough brine to fully submerge the vegetables.
Conclusion
Fresh Pickled Cucumber Salad is a quick and easy way to enjoy bright, tangy flavors with a satisfying crunch. Whether served as a side dish, snack, or sandwich topping, this versatile salad is as delicious as it is simple. With a shelf life of up to two months, it’s a make-ahead recipe that delivers convenience and flavor day after day.
Print
Fresh Pickled Cucumber Salad
- Total Time: 20 minutes
- Yield: 2 quarts
- Diet: Vegan
Description
This Fresh Pickled Cucumber Salad is a quick and easy refrigerator pickle recipe that lasts up to two months—but it’s so tasty, it disappears much faster! Tangy, sweet, and crunchy, it’s the perfect snack, side, or topping for sandwiches.
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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In a large bowl, combine the sliced cucumbers and onions.
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In a saucepan, bring the vinegar, water, sugar, salt, mustard seeds, and dill seeds to a boil. Stir until sugar and salt are dissolved.
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Pour the hot brine over the cucumber and onion mixture. Stir to evenly coat.
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Let cool to room temperature.
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Transfer to clean glass jars (makes about 2 quarts), seal, and refrigerate.
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Let sit at least 24 hours for best flavor—gets better the longer it sits!
Notes
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Keeps in the fridge for up to 2 months.
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For a spicier kick, add red pepper flakes or a sliced jalapeño.
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Great as a topping for burgers, pulled pork, or sandwiches.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish, Snack, Condiments
- Method: Refrigerator Pickling
