Description
This Fresh Pickled Cucumber Salad is a light, tangy, and refreshing dish perfect for hot days, barbecues, or as a flavorful side to any meal. The crisp cucumbers paired with the subtle sweetness of sugar and the tang of vinegar create a balanced, satisfying bite. With the addition of fresh dill, this salad is an easy way to bring a burst of flavor to your table.
Ingredients
4 medium cucumbers, thinly sliced
1 small onion, thinly sliced
1 cup white vinegar
½ cup water
2 tablespoons sugar
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon red pepper flakes (optional)
Fresh dill, chopped (optional)
Instructions
In a large bowl, combine the sliced cucumbers and onions, making sure they’re evenly mixed.
In a separate saucepan, combine the white vinegar, water, sugar, salt, black pepper, garlic powder, and red pepper flakes. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar has completely dissolved.
Once the sugar is dissolved, pour the vinegar mixture over the cucumbers and onions in the bowl, stirring gently to combine. Let the mixture cool to room temperature.
After the salad has cooled, cover it and refrigerate for at least 4 hours or overnight for the best flavor.
Before serving, garnish with fresh chopped dill for a burst of herbal freshness. This salad is perfect on its own or as a side dish to grilled meats, sandwiches, or any summer meal.
Notes
For a more intense pickled flavor, let the salad sit overnight. If you prefer a milder taste, you can refrigerate it for just a few hours. The red pepper flakes are optional, but they add a nice little kick if you enjoy a bit of spice.