Fresh Pickled Cucumber Salad

 

A crunchy, tangy, refreshing  snack or side that gets better with time!

This vibrant jar of quick-pickled cucumber salad is irresistibly crisp, slightly sweet, and zesty. It’s the perfect way to preserve summer cucumbers, and it makes an excellent side dish, burger topping, or low-calorie snack. Even better — it stays good in the fridge for up to 2 months (if it lasts that long)!Salad bowl set

INGREDIENTS : (Yields ~2 quarts)

4 medium cucumbers, thinly sliced (Kirby or English cucumbers work great)

1 small red onion or sweet onion, thinly sliced

1 cup white vinegar

1 cup water

1/2 cup sugar (adjust to taste; use less for a tangier result)

1 tsp salt

1/2 tsp black pepper

1–2 cloves garlic, minced (optional)

1/4 cup chopped fresh parsley or dill (for extra freshness)

2 tbsp carrot, finely diced (optional for color/crunch)

INSTRUCTIONS :

Prep veggies:

Wash and thinly slice cucumbers and onions. Chop parsley or dill if using.

Make the brine:

In a saucepan over medium heat, combine vinegar, water, sugar, salt, and pepper. Stir until sugar and salt dissolve. Remove from heat and let cool slightly.

Pack the jar:

In clean glass jars (2 quart-size jars or 4 pint-size), layer cucumber slices, onions, garlic (if using), parsley/dill, and carrots if using.

Pour the brine:

Pour the warm brine over the vegetables, covering completely. Tap the jars gently to remove air bubbles.

Refrigerate:

Let the jars cool to room temperature, then cover and refrigerate. Allow to sit at least 12 hours, ideally 24, before eating.