Ingredients
- 4 cups of sliced cucumbers (peeled or unpeeled, depending on preference)
- 1 medium red onion, thinly sliced
- 1 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 tablespoon mustard seeds (optional)
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 2 cloves garlic, smashed
- Fresh dill sprigs (optional for extra flavor)
Instructions
- Prepare the Cucumbers & Onions:
Slice the cucumbers into thin rounds or half-moons, depending on your preference. Thinly slice the onion as well. Set both aside. - Make the Pickling Brine:
In a medium saucepan, combine the white vinegar, water, sugar, salt, mustard seeds, black peppercorns, red pepper flakes, and smashed garlic. Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar and salt. Once dissolved and the brine is simmering, remove from heat and let it cool slightly. - Pack the Jars:
In two quart-sized mason jars or containers, alternate layering the cucumber slices, onion slices, and fresh dill (if using). Press the vegetables down to pack them tightly into the jars. - Pour the Brine:
Pour the warm brine over the cucumbers and onions in the jars, making sure everything is covered by the liquid. If needed, use a spoon to push the vegetables down so they’re fully submerged. - Seal and Refrigerate:
Seal the jars with lids and refrigerate immediately. Let the pickled cucumbers sit for at least 24 hours before eating to allow the flavors to develop. - Serve & Enjoy:
After 24 hours, the pickled cucumber salad is ready to enjoy. The longer it sits, the more flavorful it becomes. Serve as a refreshing snack, a topping for sandwiches, or alongside grilled meats.
Enjoy your crunchy, tangy, and refreshing pickled cucumber salad!