Crisp, tangy, and irresistibly refreshing—this no-fuss refrigerator cucumber salad gets better the longer it sits.
🕒 Servings & Timing:
- Prep Time: 10 minutes
- Marinate Time: 24 hours (recommended)
- Total Time: 10 minutes (plus marinating)
- Yield: 2 quarts (approx. 8–10 servings)
⚡ Dietary Badges:
- 🥗 Low-Calorie
- 🌿 Vegan
- 🌾 Gluten-Free
- ❄️ Make-Ahead Friendly
✅ Ingredients Checklist:
- 4 medium cucumbers, thinly sliced
- 1 small onion, thinly sliced
- 1 cup white vinegar
- 1 cup water
- ¾ cup sugar
- 1 tablespoon salt
- 1 teaspoon celery seed (optional but traditional)
- ½ teaspoon mustard seed (optional)
🔪 Instructions:
-
Slice & Layer:
Thinly slice cucumbers and onions and place them in a large bowl or directly into two clean quart-sized jars. -
Make the Brine:
In a saucepan, combine vinegar, water, sugar, salt, and spices. Heat over medium heat just until the sugar dissolves, stirring occasionally. -
Pour & Chill:
Carefully pour the hot brine over the cucumbers and onions. Let cool to room temperature, then seal and refrigerate. -
Let It Sit:
For best flavor, refrigerate at least 24 hours before eating. Keeps up to 2 months—if it lasts that long!
💡 Additional Notes:
- Use a mandoline for perfectly thin slices.
- The salad improves in flavor after a day or two—ideal for meal prep and snacking.
- Naturally vegan and gluten-free!
- You can double the recipe and store in larger containers.
📸 Brief Intro:
I first made this Fresh Pickled Cucumber Salad during summer harvest season when the cucumbers were overflowing—and now I make it year-round. It’s that good. Sweet, tangy, crunchy, and endlessly snackable, this salad lives in my fridge (but never for long).
Must express something to keep getting my recipes… Thank you! 🙏
🧂 Ingredient Details & Substitutions:
Ingredient Explanations:
- White Vinegar: Creates a sharp, clean pickling brine.
- Sugar: Balances out the acidity for a sweet-and-sour profile.
- Celery Seed & Mustard Seed: Classic old-fashioned flavor—optional but worth including.
Substitutions:
| Ingredient | Substitute |
|---|---|
| White Vinegar | Apple cider vinegar (milder) |
| Sugar | Honey or monk fruit (adjust to taste) |
| Onion | Red onion or shallots |
| Cucumber | Use English cucumbers for fewer seeds |
🧊 Storage & Make-Ahead Tips:
- Refrigerate: Store in sealed glass jars or containers.
- Shelf Life: Lasts up to 2 months when refrigerated.
- Flavor Matures: Best flavor after 24–48 hours.
- Freezing: Not recommended (cucumbers lose texture).
🧾 Nutrition Facts (Estimate per serving – ~1/2 cup):
- Calories: 45
- Carbs: 11g
- Fat: 0g
- Protein: 0g
- Sugar: 9g
- Fiber: 1g
- Sodium: 150mg
- Allergens: None (GF, vegan, nut-free)
❓ Frequently Asked Questions:
Q: Can I use Stevia or monk fruit to reduce sugar?
A: Yes, use a 1:1 sugar substitute that’s meant for baking or preserving. Adjust to taste.
Q: Do I have to boil the brine?
A: No full boil needed—just heat until sugar dissolves. You can even use cold brine, but flavors meld better when it’s warm.
Q: Can I add carrots or peppers?
A: Absolutely! Thin-sliced bell peppers or shredded carrots work beautifully here.
Q: How long should I wait before eating?
A: You can eat it after a few hours, but it tastes best after 24 hours in the fridge.
🍽️ Serving Ideas & Variations:
Flavor Variations:
- Spicy Kick: Add a pinch of red pepper flakes.
- Garlicky: Add a crushed clove of garlic to each jar.
- Dill Style: Add fresh dill sprigs or dill seed for a deli-style pickle vibe.
Pair With:
- Grilled meats
- Sandwiches and wraps
- Cheese platters
- Mediterranean bowls
- Straight from the jar—no judgment!
💬 Personal Note:
Every time I make this salad, it reminds me of summers in my grandma’s kitchen. It was always in the fridge, and we’d sneak spoonfuls between meals. Whether you serve it at a barbecue or keep it all to yourself, this one’s a keeper.
Must express something to keep getting my recipes… Thank you so much for your support! 🙌
📣 Tried It?
Leave a comment, rate the recipe, or tag your version on social media! I love seeing how you make it your own 💚
