Fresh Pickled Cucumber Salad
A crisp, tangy pickled cucumber salad that gets better as it sits. Made with fresh cucumbers and onions in a vinegar-based brine with garlic and dill, it's a refreshing side dish that keeps for up to two months.
Ingredients
- *4 medium cucumbers, thinly sliced
- *1 small onion, thinly sliced
- *1 cup white vinegar
- *1/2 cup water
- *2 tablespoons sugar
- *1 teaspoon salt
- *1/2 teaspoon black pepper
- *1/2 teaspoon garlic powder
- *1/4 teaspoon red pepper flakes (optional)
- *Fresh dill, chopped (optional)
Instructions
- 1
In a large bowl, combine the sliced cucumbers and onions.
- 2
In a separate saucepan, combine the vinegar, water, sugar, salt, pepper, garlic powder, and red pepper flakes (if using). Bring to a simmer, stirring occasionally, until the sugar dissolves.
- 3
Pour the vinegar mixture over the cucumbers and onions, and stir to combine.
- 4
Allow the mixture to cool to room temperature.
- 5
Transfer to containers and refrigerate for at least 4 hours or overnight for best flavor. (Will keep in the refrigerator for up to two months.)
- 6
Garnish with fresh dill before serving. Enjoy as a snack or side dish.