Pickled Cucumber Salad

A bowl of cucumber and red onion salad garnished with fresh dill, with a fork and spoon resting on the side of the bowl.

Craving something light, crisp, and tangy? This Pickled Cucumber Salad recipe is a refreshing side dish that brings a pop of flavor to any meal. With quick-pickled cucumbers, onion slices, vinegar, and topped with dill, it’s simple yet delicious. A perfect punchy companion to grilled meats, rice bowls, or just about anything,

Course Appetizer, Salad, Salads

Cuisine American, International

Keyword bowl, chive, cucumber, cucumber slices, delicious, dish, dressing, english cucumber, flavor, ingredient, onion, pepper, pickle, pickled cucumber salad, recipe, refresh, rice vinegar, salt, seed, slice, vinegar

Prep Time 5

Chill Time 20

Servings Servings

Calories 47kcal

Author Zuzana Paar

Equipment

Ingredients

1 Piece English Cucumber thinly sliced
¼ Piece Red Onion thinly sliced
2 Tablespoons Apple Cider Vinegar
½ Tablespoon Honey or Agave
½ teaspoon Sea Salt
1 Tablespoon Fresh Dill chopped
Dill Optional: extra for garnish
Black Pepper to taste

US Customary - Metric

Instructions

Gather your ingredients: English cucumbers, red onion, fresh dill, apple cider vinegar, honey or agave, sea salt, and black pepper. Rinse all the produce well and pat dry with a clean kitchen towel. Set out a large bowl for easy mixing later on.
Cut the cucumbers into thin, even rounds and do the same with the red onion. Uniform slices help everything marinate consistently. Finely chop the fresh dill and set a pinch aside for the final garnish.
Add the cucumber and onion slices to your mixing bowl. Pour in the vinegar, drizzle in the sweetener, and sprinkle with sea salt, then gently toss to coat everything evenly. Be careful not to crush the veggies while stirring.
Cover and refrigerate the salad for about 20–30 minutes to let the flavors soak in. Once chilled, drain any excess liquid and transfer to a serving dish. Finish with the extra dill and a few grinds of black pepper right before serving.

Notes

Use Thin, Even Slices: Slice your cucumbers as thinly as possible so they absorb the vinegar quickly. A mandoline slicer can help keep the thickness consistent.
Chill Before Serving: Let the salad sit in the fridge for at least 30 minutes before serving. This helps the flavors blend and gives the cucumbers a refreshing crunch.
Balance the Sweet and Tangy: Taste the vinegar mixture before adding it to the cucumbers and adjust the sweetness with a touch of honey or sugar if needed. A balanced dressing makes all the difference.
Add Fresh Herbs Last Minute: Toss in chopped dill or chives just before serving to keep them vibrant. Adding them too early can make them wilt or lose their flavor.

Nutrition