Quick Pickled Cucumber Salad
Looking for a crisp, refreshing side dish for summer? This Quick Pickled Cucumber Salad combines fresh cucumbers and red onion with a light rice wine vinegar marinade flavored with lemon, dill, and black peppercorns. Naturally low in sodium, it’s the perfect make-ahead salad for cookouts, picnics, sandwiches, seafood, and grilled meats.
Serves: 4 | Prep Time: 20 minutes | Cook Time: 5 minutes | Chill Time: Overnight
Why You’ll Love This Recipe
Ready with simple everyday ingredients.
Perfect for making ahead.
Naturally low in sodium.
Crisp, refreshing flavor.
Delicious with grilled chicken, seafood, sandwiches, and burgers.
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 lengthwise in half, 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 pickling liquid over the cucumbers and onions, tossing gently to coat everything 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
If you prefer extra-crisp cucumbers, refrigerate the pickling liquid until completely chilled before pouring it over the vegetables. Using a hot marinade creates a slightly softer, more traditional texture in pickled cucumbers.
Storage
Store in an airtight container in the refrigerator for up to 5 days. The cucumbers continue to develop flavor during the first 24 hours and are best served well-chilled.
Complete the Meal. Try our Grilled Salmon with Lemon Herb Finish and Fresh Mozzarella & Tomato Stacks.