📝 Description
This fresh pickled cucumber salad is crisp, tangy, and refreshing. It tastes even better as it sits in the refrigerator, allowing the flavors to blend beautifully. Although it can last up to two months when stored properly, it’s usually enjoyed long before that. Perfect as a light snack, side dish, or healthy treat. This recipe makes about 2 quarts.
🧾 Ingredients
- 4 medium cucumbers, thinly sliced
- 1 small onion, thinly sliced
- 1 cup white vinegar
- 1 cup water
- ½ cup sugar
- 1 tablespoon salt
- ½ teaspoon black pepper (optional)
- ½ teaspoon red chili flakes (optional)
👩🍳 Instructions
- Wash the cucumbers and slice them thinly.
- Slice the onion into thin rings.
- In a large bowl, combine cucumbers and onion.
- In a separate saucepan, mix vinegar, water, sugar, and salt.
- Heat the mixture over medium heat until the sugar and salt dissolve. Do not boil.
- Remove from heat and let it cool slightly.
- Pour the mixture over the cucumbers and onions.
- Stir gently to coat everything evenly.
- Transfer to clean jars or airtight containers.
- Refrigerate for at least 4 hours before serving. Best flavor develops after 24 hours.
💡 Tips
- Use English or Persian cucumbers for extra crunch.
- Add garlic cloves or dill for more flavor.
- For a spicy version, increase chili flakes.
- Always use clean containers to help it last longer.
- Keep refrigerated and use a clean spoon each time.