Fresh Pickled Cucumber Salad (Crisp Refrigerator Pickles)

Fresh Pickled Cucumber Salad (Crisp Refrigerator Pickles) 🥒

🥗 Description

This Fresh Pickled Cucumber Salad is a bright, tangy, and refreshing side dish that tastes better with every passing day. Made with crisp cucumbers, onions, and a simple sweet-tart brine, this salad transforms everyday vegetables into a crave-worthy pickle snack. Perfect for summer lunches, BBQs, or healthy snacking, this recipe stays fresh in the refrigerator for up to two months—though it rarely lasts that long!

It’s crunchy, slightly sweet, and irresistibly zesty — an effortless classic that adds a pop of flavor to any meal.

🥒 Ingredients

• 4 medium cucumbers, thinly sliced
• 1 small onion, thinly sliced
• 1 cup white vinegar
• 1 cup water
• 3/4 cup sugar (adjust to taste — reduce for less sweetness)
• 1 ½ teaspoons salt
• 1 teaspoon mustard seeds (optional, for flavor)
• 1/2 teaspoon celery seeds (optional, adds classic pickle aroma)
• 1/2 teaspoon black peppercorns
• 1 clove garlic, smashed (optional)
• 1/4 teaspoon chili flakes (optional, for a little heat)

👩‍🍳 Instructions

1. Prepare Vegetables:
   Wash and thinly slice the cucumbers and onion. Layer them in two clean quart-sized glass jars or one large container.
2. Make the Pickling Brine:
   In a small saucepan, combine vinegar, water, sugar, salt, mustard seeds, celery seeds, peppercorns, and garlic.
   Bring to a light boil over medium heat, stirring until sugar and salt dissolve completely (about 3–4 minutes).
3. Pour and Seal:
   Carefully pour the hot brine over the cucumber and onion slices, making sure they are fully submerged.
4. Cool and Refrigerate:
   Allow jars to cool to room temperature. Seal tightly and refrigerate for at least 24 hours before serving to let the flavors develop.
5. Enjoy:
   Serve chilled as a salad, snack, or topping for sandwiches, burgers, or grilled meats.
   (Will stay crisp and flavorful in the fridge for up to 2 months!)

📝 Notes

• The thinner you slice the cucumbers, the faster they absorb flavor.
• Avoid using aluminum pots when heating vinegar—it can react and alter the taste.
• For a less sweet version, reduce sugar to ½ cup.
• Add fresh dill for a classic dill pickle flavor or apple cider vinegar for a fruitier tang.
• Always use clean, sterilized jars if you plan to store them long-term.

💡 Tips

• Slice cucumbers evenly using a mandoline slicer for the best texture.
• Add sliced bell peppers or carrots for color and extra crunch.
• Store pickles in the back of the fridge (colder zone) to extend crispness.
• Don’t throw away the leftover brine—reuse it once for another quick batch of veggies!
• Try English cucumbers or Persian cucumbers for a naturally crisp bite.

🍴 Servings

Makes 2 quarts (about 16 servings, ½ cup each)

⚡ Nutritional Info (per ½ cup serving)

• Calories: 45 kcal
• Carbohydrates: 9 g
• Protein: 0.5 g
• Fat: 0 g
• Fiber: 1 g
• Sugar: 8 g
• Sodium: 180 mg

(Varies slightly depending on sugar level and optional ingredients.)

🌟 Benefits

• Low-Calorie & Hydrating: Cucumbers are 95% water — great for hydration.
• Digestive Support: Vinegar promotes healthy gut bacteria.
• Rich in Antioxidants: Onions and cucumbers contain vitamin C and flavonoids.
• Long Shelf Life: Keeps for up to 2 months, making it a convenient healthy snack.
• Heart-Healthy: Contains no fat and minimal sodium when made at home.

❓ Q&A

Q: How long before it’s ready to eat?
A: It’s best after 24–48 hours in the fridge, once the flavors meld and the cucumbers pickle fully.

Q: Can I use apple cider vinegar instead of white vinegar?
A: Yes! Apple cider vinegar adds a touch of fruitiness and depth. You can even mix both types for balance.

Q: Do I need to boil the brine?
A: Gently heating it ensures the sugar and salt dissolve fully and infuses the spices — don’t skip this step.

Q: How do I keep the cucumbers crisp?
A: Use fresh, firm cucumbers and pour the brine while it’s still hot. Also, store them cold and covered.

Q: Can I make it sugar-free?
A: Yes! Replace sugar with erythritol or monk fruit sweetener for a diabetic-friendly, low-carb version.

Q: Can I reuse the brine?
A: You can reuse it once for another batch, but always refrigerate and discard after the second use for safety.