🥒 Fresh Pickled Cucumber Salad

🥄 Instructions
1. Prep the Cucumbers
Thinly slice the cucumbers and red onion. A mandolin slicer works great for uniform slices.
Place the sliced cucumbers and onion in a large bowl and sprinkle with the salt. Toss to coat and let it sit for 10–15 minutes. This will draw out some moisture from the cucumbers.
2. Make the Pickling Brine
In a medium saucepan, combine the apple cider vinegar, water, sugar, mustard seeds, celery seeds, crushed red pepper flakes (if using), and garlic.
Bring to a simmer over medium heat, stirring until the sugar dissolves. Once it’s heated, remove from heat and let it cool for a few minutes.
3. Assemble the Salad
After the cucumbers have rested, rinse them under cold water to remove excess salt. Drain thoroughly.
In a large jar or container, layer the cucumbers, onions, and dill, then pour the pickling brine over the vegetables.
4. Pickle and Serve
Seal the jar or container and refrigerate for at least 1 hour, or ideally overnight, to allow the flavors to meld. The longer it sits, the better it gets!
It will last up to 2 months in the fridge, though it’s hard to make it last that long because it’s so delicious!
✅ Tips for the Best Pickled Cucumber Salad:
Slice cucumbers thinly for a quicker pickling time and better texture.
Use a glass jar or container for best storage. Plastic may absorb some of the flavors.
Add extra herbs or spices: Feel free to add fresh parsley, thyme, or even a few slices of fresh chili for an extra punch!
Adjust the sweetness: If you prefer a more tart flavor, decrease the sugar slightly.
This Fresh Pickled Cucumber Salad is the perfect tangy treat and a great way to preserve cucumbers during peak season. It’s a simple, delicious, and healthy addition to your meals or as a refreshing snack. Enjoy!