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
