Quick Pickled Cucumber Salad
If you’re looking for an easy summer side dish, this Quick Pickled Cucumber Salad is a great recipe to keep on hand. Fresh cucumbers and red onion are lightly pickled in a simple rice wine vinegar marinade with lemon, sage, and black peppercorns for a crisp, refreshing side dish that’s naturally low in sodium.
Serves: 4 | Prep Time: 20 minutes | Cook Time: 5 minutes | Chill Time Overnight
Why You’ll Love This Recipe
Easy to prepare with everyday ingredients.
Perfect for making ahead.
Naturally low in sodium.
Crisp, refreshing, and full of bright flavor.
A delicious side dish for grilled meats, seafood, sandwiches, and summer gatherings.
Ingredients
3 medium cucumbers
1 small red onion, thinly sliced
2 cups salt-free rice wine vinegar
2 tablespoons whole black peppercorns
2 tablespoons fresh chopped dill
Juice of 1 lemon
2 tablespoons granulated sugar
Instructions
1. Prepare the Cucumbers
Peel the cucumbers if desired. Slice each cucumber in half lengthwise, then cut crosswise into ½-inch slices. Place the cucumbers and sliced red onion in a large glass or stainless-steel bowl.
2. Prepare the Pickling Liquid
In a medium saucepan, combine the rice wine vinegar, black peppercorns, fresh dill, lemon juice, and sugar. Bring to a gentle boil over medium heat, stirring until the sugar has dissolved.
3. Pickle & Chill
Carefully pour the hot vinegar mixture over the cucumbers and onions, coating them evenly.
Cover and allow the mixture to cool to room temperature.
Refrigerate for at least 1 hour before serving. For the best flavor, chill overnight.
Before serving, drain the cucumbers and remove as many of the peppercorns as possible.
Cook’s Note
English cucumbers work especially well because they have thin skins and fewer seeds, but regular garden cucumbers are equally delicious.
Use a glass or stainless steel bowl when preparing vinegar-based recipes.
The flavor becomes even better after a full day in the refrigerator.
Always check the label on your rice wine vinegar, as sodium content can vary by brand.
Storage
Store the pickled cucumber salad in an airtight container in the refrigerator for up to 5 days. The flavor continues to develop on the first day and is best served well-chilled.
Complete the Meal. Try our Grilled Salmon with Lemon Herb Finish and Tri-Color Green Bean Salad