Crisp Summer Pickled Salad

Light, crunchy and zingy – this chilled pickled-style salad is perfect for hot summer lunches, BBQs or as a palate-cleansing side dish. Fresh veggies are quick-pickled in a sweet-tart brine that brings out their natural juiciness and crunch.

📝 Ingredients for Crisp Summer Pickled Salad

• 2 large cucumbers, thinly sliced

• 1 medium carrot, julienned or thinly sliced

• 1 red onion, thinly sliced

• 1 cup radishes, thinly sliced

• 1 cup cherry tomatoes, halved

• ½ cup fresh dill sprigs (or parsley)

For the Pickling Brine:

• ½ cup apple cider vinegar (or white vinegar)

• ¼ cup rice vinegar (optional – adds mild sweetness)

• ¼ cup water

• 3 tbsp granulated sugar (adjust for sweetness)

• 1 tsp salt

• ½ tsp black peppercorns

• ½ tsp mustard seeds (optional)

• 2 garlic cloves, smashed

👨‍🍳 How to Make It

1. Prep the Veggies
   Wash and thinly slice all vegetables. Place cucumbers, carrots, radishes, onion, and cherry tomatoes in a large bowl.

2. Make the Pickling Liquid
   In a saucepan combine vinegars, water, sugar, salt, peppercorns, mustard seeds, and garlic. Bring to a boil, stir to dissolve sugar and salt, then remove from heat.

3. Marinate
   Pour the warm brine over the vegetables while still hot. Toss lightly. Add fresh dill.

4. Chill
   Transfer salad + liquid to a glass jar or bowl. Refrigerate for at least 1 hour (best flavor after 4–24 hours).

5. Serve
   Use a slotted spoon to serve chilled. Garnish with extra dill or black pepper.

🍴 Servings

Makes 4–6 servings as a side salad.

📊 Nutritional Info (per serving) (approximate)

• Calories: 55

• Carbs: 12 g

• Protein: 1 g

• Fat: 0 g

• Fiber: 2 g

• Sodium: 350 mg

💡 Notes & Tips

• Slice veggies uniformly for best texture.

• Add beetroot or red cabbage for a pink-tinted brine!

• Keeps up to 5–6 days in the fridge.

• For spicy kick, add sliced jalapeño or red chili flakes.

• Great as a topping for burgers, tacos, grilled meats, or rice bowls.

🌟 Health Benefits

• Hydrating: cucumber & tomatoes are high in water content.

• Gut-friendly: vinegar supports digestion.

• Low-calorie & nutrient-dense.

• Dill and garlic offer antimicrobial & antioxidant properties.

❓ Q & A

Q. Can I use other veggies?
✅ Absolutely – try bell peppers, zucchini, celery, or cauliflower florets.

Q. How long should I let it pickle?
⏱ Minimum 1 hour, but overnight gives deeper flavor penetration.

Q. Can I reuse the brine?
👎 Not recommended for safety & flavor reasons – best to make fresh.

Q. Is it very sour?
Not overly – sugar balances the tang. Adjust vinegar & sugar to taste if you prefer sweeter or sharper.