Fresh Pickled Cucumber Salad – Crisp, Zesty & Fridge-Friendly

Introduction

If you love a good crunchy, tangy bite that you can pull out of the fridge anytime, this Fresh Pickled Cucumber Salad is your new favorite. Quick-pickled in a vinegar-based brine with hints of garlic, spice, and onion, this refrigerator salad lasts for up to two months—but spoiler alert: it never makes it that long in my house.

It’s the perfect snack, BBQ side, or topping for sandwiches and grilled meats. And best of all? It only gets better the longer it sits.

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Why You’ll Love This Recipe

✔️ No canning needed – quick-pickled and fridge-ready
✔️ Crisp, refreshing, and packed with flavor
✔️ Sweet, tangy, and a little spicy (if you want)
✔️ Lasts up to 2 months in the fridge
✔️ Perfect for meal prep or snacking by the forkful

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🛒 Ingredients (Makes 2 Quarts)

• 4 medium cucumbers, thinly sliced
• 1 small onion, thinly sliced
• 1 cup white vinegar
• ½ cup water
• 2 tbsp sugar
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ¼ tsp red pepper flakes (optional for heat)
• Fresh dill, chopped (optional garnish)

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👨‍🍳 Directions

1️⃣ Combine Vegetables

In a large mixing bowl, combine the thinly sliced cucumbers and onions. Toss to mix evenly.

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2️⃣ Make the Pickling Brine

In a small saucepan, add:

• White vinegar
• Water
• Sugar
• Salt
• Pepper
• Garlic powder
• Red pepper flakes (if using)

Bring to a gentle simmer, stirring until the sugar and salt dissolve completely—about 2–3 minutes.

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3️⃣ Pour Over Vegetables

Carefully pour the hot vinegar mixture over the cucumber and onion slices.
Stir everything well to ensure all slices are coated.

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4️⃣ Cool & Refrigerate

Let the mixture cool to room temperature.
Then transfer to 2 quart-sized mason jars or an airtight container.
Refrigerate for at least 4 hours, ideally overnight.

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5️⃣ Garnish & Enjoy

Before serving, sprinkle with fresh dill for a burst of herby brightness.
Serve chilled as a side dish, salad topper, or straight from the jar.

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⏱️ Time & Yield

• Prep Time: 10 minutes
• Simmering Time: 3 minutes
• Cooling & Resting: 4+ hours (or overnight)
• Total Time: ~4 hours 15 minutes
• Yield: 2 quarts
• Shelf Life: Up to 2 months, refrigerated

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💡 Tips & Variations

• Use English or Persian cucumbers for thinner skin and extra crunch.
• Add thinly sliced red bell pepper or carrots for color and texture.
• Want a sweeter version? Increase sugar to ¼ cup.
• Add whole mustard seeds or dill seed to the brine for more pickle flavor.
• Meal prep tip: Portion into small jars for quick grab-and-go snacks or lunches.

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🍽️ Serving Suggestions

• Perfect next to grilled chicken, burgers, or ribs
• Toss into a bowl with feta and olives for a quick cucumber salad
• Pile onto sandwiches, wraps, or tacos
• Serve as a crisp side with Southern Salmon Patties or Easy Turkey Wings
• Snack straight from the jar—no shame!

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🧾 Final Thoughts

This Fresh Pickled Cucumber Salad is that rare recipe that’s wildly easy, endlessly versatile, and keeps in the fridge for weeks. With a balance of tangy, savory, and just a hint of sweetness, it adds a burst of flavor and crunch to almost any meal—or stands perfectly on its own.

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💬 Show Me Your Pickle Jars!

Tag @ChefManiac to share your pickled creations! Want to try it with zucchini or daikon radish next time? I’ve got pickling ideas for days.