1. Prep the Veggies
In a large bowl, combine sliced cucumbers, onion, and garlic.
2. Make the Brine
In a saucepan, bring vinegar, water, sugar, salt, mustard seeds, celery seeds, red pepper flakes, and peppercorns to a boil.
Stir until sugar dissolves, then remove from heat.
3. Jar & Pickle
Pour hot brine over the cucumbers. Let cool 10 minutes.
Transfer to clean jars or airtight containers.
Refrigerate at least 4 hours (best after 24 hours!).
4. Enjoy!
Serve chilled as a side, snack, or sandwich topping.
Pro Tips for the Best Pickles
🔥 Extra crisp? Soak cucumber slices in ice water for 30 mins first.
🌶 Spicier? Add extra red pepper flakes or a sliced jalapeño.
🍯 Less sweet? Reduce sugar to ½ cup.
🧊 Longer storage? Keep brine fully covering veggies.
FAQs
Can I use apple cider vinegar?
Yes, but it’ll taste fruitier. Stick to white vinegar for classic tang.
How long does it last?
Up to 2 months in the fridge (if it doesn’t get eaten first!).
Can I add other veggies?
Yes! Try carrots, radishes, or cauliflower.
Serving Ideas
🍔 On burgers or hot dogs – The ultimate crunchy topping
🥗 In salads – Adds a bright, tangy kick
🍗 With grilled meats – Cuts through richness
🍶 Straight from the jar – Because it’s that good
Final Thoughts
This Fresh Pickled Cucumber Salad is crisp, tangy, and endlessly snackable—the kind of recipe you’ll make again and again. The longer it sits, the better it gets!
Warning: You might need to double the batch… it disappears fast!
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