Here’s a crisp, tangy, and refreshing Fresh Pickled Cucumber Salad — the perfect side dish for grilled meats, sandwiches, or traditional dishes like schnitzel, BBQ, or rice plates. This quick-pickled version is ready in just 30 minutes (or even better after a few hours in the fridge).
🥒 Fresh Pickled Cucumber Salad (Quick Pickle Style)
🧺 Ingredients (Serves 4)
-
2 large cucumbers (English/hothouse or Persian cucumbers work best)
-
½ small red onion, thinly sliced (optional)
-
¼ cup distilled white vinegar (or apple cider vinegar)
-
1 ½ tbsp sugar
-
½ tsp salt (plus more for sweating cucumbers)
-
Freshly ground black pepper, to taste
-
1 tbsp fresh dill, chopped (optional but classic)
-
Optional: pinch of red pepper flakes for heat
👩🍳 Instructions
1. Slice the Cucumbers
-
Thinly slice the cucumbers (1/8-inch or thinner).
-
Place in a colander or bowl with a light sprinkle of salt.
-
Let sit for 10–15 minutes to draw out excess water (optional for extra crunch).
-
Pat dry with a paper towel if desired.
2. Make the Pickling Dressing
In a small bowl, whisk together:
-
Vinegar
-
Sugar
-
Salt
-
Pepper
-
Dill (if using)
-
Red onion (if using)
Whisk until the sugar and salt dissolve.
3. Combine & Marinate
-
Add cucumbers to the dressing and toss to coat evenly.
-
Let sit at room temperature for 30 minutes or refrigerate for 1–2 hours for best flavor.
🧊 Serve Chilled
-
Serve cold as a side dish or atop grilled meats, sausages, sandwiches, or tacos.
-
Great with schnitzel, BBQ ribs, or roasted chicken.
🔄 Variations:
-
Add sliced radishes or carrots for extra crunch.
-
Use rice vinegar for a slightly sweeter, Asian-inspired version.
-
Add a touch of sesame oil for a Korean-style banchan.