Quick Pickle Cucumber Salad
A crisp, tangy cucumber salad with sweet pickled onions and a hint of dill, perfect for quick side dishes or summer gatherings.
Ingredients
Instructions
- Heat vinegar and sugar in a saucepan until the sugar is dissolved.
- Set the mixture aside to cool.
- Slice cucumbers and cover with salt in a bowl.
- Let sit for at least 1 hour to draw out excess moisture.
- Wash cucumbers thoroughly to remove salt.
- Slice onions and mix with the cucumbers.
- Add pimento, dill weed, and the cooled vinegar mixture to the cucumbers and onions.
- Stir well to combine.
- Cover and refrigerate until chilled before serving.
Tips & Substitutions
For an extra flavor boost, consider adding a teaspoon of mustard seeds or crushed red pepper flakes to the vinegar mixture. If you prefer a sweeter taste, you can increase the sugar by a couple of tablespoons. For a vegan option, ensure the pimento is free of preservatives. Adjust the salt based on your dietary needs, and try using sea salt for a subtler flavor.
Serving Suggestions
This salad makes a refreshing side dish for barbecues or picnics and pairs beautifully with Secret Barbecue Sauce(Not So Secret Anymore). Serve it alongside grilled meats or as part of a light vegetarian meal. It can also be used as a topping for sandwiches or wraps, adding a zesty crunch that complements various flavors.
Storage & Reheating
Store any leftover Quick Pickle Cucumber Salad in an airtight container in the refrigerator. It will keep well for up to 3 days. The flavors will continue to develop as it sits. However, avoid freezing as the texture of cucumbers may become mushy when thawed. Simply serve chilled straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Pickle Cucumber Salad contains roughly 146 calories, with 2g protein, 30g carbohydrates, and 0g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 914mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of vinegar for this recipe?
Yes, you can substitute apple cider vinegar or rice vinegar for the white vinegar to give the salad a different flavor profile. Each type of vinegar will impart its unique taste, so feel free to experiment based on your preferences.
How long should I let the cucumbers sit with salt?
Letting the cucumbers sit with salt for at least 1 hour is essential to draw out excess moisture, which helps prevent the salad from becoming watery. You can let them sit longer, even up to 3 hours, for a more pronounced effect.
What can I serve this salad with?
This Quick Pickle Cucumber Salad is versatile and pairs well with many dishes. It complements grilled meats, sandwiches, or can be served alongside Vegan recipes for a refreshing contrast. Consider serving it with Meat Loaf (St. Croix, Vi) for a delicious meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).