Here’s a fresh pickled cucumber salad that’s quick, crunchy, and bright—no long fermenting needed 🥒
Fresh Pickled Cucumber Salad (Quick Pickles)
Ingredients
- 2–3 cucumbers (English or Persian work best)
- ½ small red onion, thinly sliced (optional)
- ¼ cup rice vinegar or apple cider vinegar
- 1–2 tbsp sugar or honey (to taste)
- ½ tsp salt
- 1 tbsp water (optional, to soften the vinegar)
- Fresh dill or parsley (optional)
- Black pepper or chili flakes (optional)
Optional add-ins
- 1 small garlic clove, thinly sliced
- Sesame seeds
- A splash of soy sauce or sesame oil (for an Asian-style twist)
Instructions
- Slice the cucumbers thinly (coins or half-moons).
- Mix the dressing: In a bowl, stir vinegar, sugar, salt, and water until dissolved.
- Combine: Add cucumbers and onion to the dressing. Toss well.
- Rest: Let sit for 10–20 minutes (longer = more pickled).
- Finish: Add herbs, pepper, or other extras just before serving.
Tips
- For extra crunch, lightly salt the cucumbers for 10 minutes, then rinse and pat dry before pickling.
- Keeps in the fridge for 2–3 days, but best fresh.
If you want, I can adapt this to a Korean, Japanese, Mediterranean, or spicy version.
