Fresh Pickled Cucumber Salad

🥒 Fresh Pickled Cucumber Salad

Ingredients

For the salad:

• 3 medium cucumbers (Persian or English cucumbers work best)

• 1 small red onion (thinly sliced)

• 1 tablespoon salt (for sweating cucumbers)

• 2 tablespoons fresh dill (chopped, or 1 teaspoon dried dill)

• Optional: 1 small carrot, julienned or shaved (for color and crunch)

For the pickling brine:

• ½ cup white vinegar (or rice vinegar for a milder taste)

• ¼ cup water

• 2–3 tablespoons sugar (adjust to taste)

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 small clove garlic (minced)

• Optional: ½ teaspoon mustard seeds or ¼ teaspoon chili flakes for spice

Instructions

1. Prepare the cucumbers:

   • Thinly slice the cucumbers (about ⅛-inch thick).

   • Place slices in a bowl and sprinkle with 1 tablespoon of salt.

   • Let sit for 20–30 minutes to draw out excess water.

   • Rinse thoroughly under cold water and gently squeeze out excess moisture. Pat dry with paper towels.

2. Make the brine:

   • In a small saucepan, combine vinegar, water, sugar, salt, garlic, and (if using) mustard seeds or chili flakes.

   • Bring to a simmer over medium heat, stirring until the sugar dissolves.

   • Remove from heat and let cool to room temperature (about 10–15 minutes).

3. Assemble the salad:

   • In a large bowl, combine the cucumbers, red onion, dill, and optional carrot.

   • Pour the cooled brine over the vegetables and toss well.

4. Marinate:

   • Cover and refrigerate for at least 1 hour, preferably 3–4 hours.

   • The flavor deepens the longer it sits (best enjoyed within 3 days).

5. Serve:

   • Serve chilled as a refreshing side salad.

   • Garnish with extra dill or a sprinkle of black pepper if desired.

Tips & Variations

• Sweeter version: Increase sugar to 4 tablespoons.

• Spicy version: Add sliced fresh chili or ½ teaspoon red pepper flakes.

• Asian twist: Use rice vinegar and a splash of sesame oil.

• Storage: Keeps well in an airtight container in the fridge for up to 5 days.