Crisp and Refreshing Quick-Pickled Cucumber Salad
Brighten up any meal with this vibrant, ultra-crisp Quick-Pickled Cucumber Salad. Packed into a glass jar with thinly sliced red onions and a tangy, lightly sweetened vinegar brine, this refreshing side dish takes just minutes to prep and provides the ultimate cooling crunch to balance rich or spicy mains.
Recipe Details
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Prep Time: 10 minutes
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Chilling Time: 20 minutes (or up to overnight)
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Total Time: 30 minutes
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Servings: 4 portions
Ingredients
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2 large English cucumbers, thinly sliced into rounds
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1/2 medium red onion, thinly sliced into half-moons
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1/3 cup white vinegar or apple cider vinegar
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2 tablespoons water
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1 tablespoon honey or granulated sugar
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1 teaspoon salt
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1/2 teaspoon black pepper
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2 tablespoons fresh parsley or dill, chopped
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Optional Add-in: A pinch of red pepper flakes or garlic cloves for an extra kick.
Step-by-Step Instructions
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Slice the Vegetables: Thinly slice the cucumbers and red onion using a sharp knife or a mandoline slicer for uniform, delicate pieces.
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Mix the Brine: In a small bowl or measuring cup, whisk together the vinegar, water, honey (or sugar), salt, and black pepper until the sweetener is completely dissolved.
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Combine in Jar: Pack the sliced cucumbers and red onions tightly into a clean glass jar or mixing bowl, layering them with the fresh chopped herbs.
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Pour and Marinate: Pour the vinegar brine evenly over the cucumbers and onions until they are submerged.
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Chill: Let the jar sit at room temperature for at least 20 minutes to allow the flavors to meld and the cucumbers to lightly quick-pickle. For the best flavor, chill in the refrigerator before serving.
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Frequently Asked Questions
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How long does this salad last in the fridge? Stored in a sealed glass jar, these quick-pickled cucumbers will stay crisp and delicious in the refrigerator for up to 5 days.
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Do I need to peel the cucumbers? English cucumbers have thin skins that stay tender and provide a great color contrast, so peeling is optional!

