Fresh Pickled Cucumber Salad
This fresh pickled cucumber salad is crisp, tangy, and just the right amount of sweet. Thinly sliced cucumbers, onions, and peppers soak in a simple vinegar brine that develops deeper flavor as it chills. It’s a refreshing, make-ahead side dish that’s perfect for summer meals, barbecues, and anytime you want something bright and crunchy.
Ingredients
- 7 pickling cucumbers unpeeled, thinly sliced
- 2 onions medium, thinly sliced
- 1 cup bell peppers sliced (green and red)
- 1 tbsp salt
- 1 cup white vinegar
- 2 cups granulated sugar
- 1 tsp celery seed
- 1 tsp mustard seed
Instructions
- Combine sliced cucumbers, onions, and bell peppers in a large bowl. Sprinkle with salt and toss. Let sit for 1 hour to draw out moisture.
- In a saucepan, combine vinegar, sugar, celery seed, and mustard seed. Bring to a boil, stirring until sugar dissolves. Remove from heat and let cool completely.
- Once the brine is cool, pour it over the vegetable mixture and stir to combine.
- Transfer to jars or a container, ensuring vegetables are covered with brine.
- Refrigerate overnight or up to 2 days before serving for best flavor.
Notes
Letting the vegetables sit with salt first keeps them crisp and prevents a watery brine. The longer this salad chills, the better the flavor develops.
Nutrition
Calories: 150kcal
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