Fresh Pickled Cucumber Salad

Here’s a refreshing and simple Fresh Pickled Cucumber Salad recipe — light, tangy, and perfect as a summer side or palate cleanser. This type of salad is common in Scandinavian, Korean, and Southern American cooking, with slight variations in ingredients.

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🥒 Fresh Pickled Cucumber Salad

🧂 Ingredients:

• 2 large cucumbers (thinly sliced)

• ½ small red onion (thinly sliced, optional)

• ¼ cup white vinegar (or apple cider vinegar for a fruitier taste)

• 1–2 tbsp sugar (adjust to taste)

• ½ tsp salt

• ¼ tsp black pepper

• 2 tbsp water

• Optional: chopped fresh dill or parsley for garnish

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🥣 Instructions:

1. Slice cucumbers thinly (about 1/8 inch or less) using a sharp knife or mandoline. Place in a bowl.

2. Add sliced red onion, if using.

3. In a small bowl, mix vinegar, sugar, salt, pepper, and water until sugar dissolves.

4. Pour the pickling liquid over the cucumbers and onions. Toss to coat evenly.

5. Refrigerate for at least 30 minutes (up to 24 hours) before serving. The longer it sits, the more flavor it develops.

6. Garnish with fresh dill or parsley, if desired.

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✅ Tips:

• For a crunchier salad, use English cucumbers or Persian cucumbers.

• Add a pinch of red pepper flakes for a little heat.

• This keeps well in the fridge for up to 3 days.

Would you like a Korean-style version with sesame oil and rice vinegar, or a Southern-style one with more sugar and sometimes a touch of mustard seed?