Easy Cucumber Salad

Pickled cucumber salad with red onions being mixed by a wooden spoon.

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This Easy Cucumber Salad Recipe is a frequent summer side dish at our house and is one of our favorite recipes. Thinly sliced cucumbers and red onion are quickly pickled to make an easy salad that is a little sweet and a little tangy.

Prep Time10

Cook Time3

Total Time3 10

Servings:

Calories: 71kcal

Author: Kari

Ingredients

1 English cucumber , thinly sliced
½ teaspoon kosher salt
½ small red onion , thinly sliced
½ cup distilled white vinegar
¼ cup water
¼ cup granulated sugar
2 tablespoons fresh dill , minced
¼ teaspoon crushed red pepper flakes

Instructions

Slice the onions and cucumbers and chop up the dill.
Toss the cucumber slices with salt and place them in a colander over a large bowl. Let them sweat for about one hour to draw out excess moisture.
1 English cucumber, ½ teaspoon kosher salt
Set the cucumber liquid aside, and pat down the cucumbers with a clean towel or paper towel to remove the remaining water.
In a small saucepan over high heat, combine white vinegar, water, and sugar and heat until just about boiling. Stir until sugar dissolves, then remove from heat.
½ cup distilled white vinegar, ¼ cup water, ¼ cup granulated sugar, ¼ teaspoon crushed red pepper flakes
Combine cucumbers, onions, and dill in a bowl, then pour the hot brine over the top.
1 English cucumber, ½ small red onion, 2 tablespoons fresh dill
Mix well, then cover and chill for at least an hour. Serve cold or at room temperature.

Notes

Do not skip the sugar - the salad will taste too much like vinegar without it.

If you are picking fresh cucumbers from your garden in warm weather but aren't going to use them immediately, soak them whole for about ten minutes in a big bowl of ice water. The cold water will cool them down and help preserve them for longer.

This recipe is not shelf-stable, but can easily be doubled.

The thicker you slice the cucumbers, the less "pickled" the cucumbers will be.

Nutrition