Crisp & Tangy Fresh Pickled Cucumber Salad – Your New Fridge Staple! πŸ₯’✨


 

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

πŸ”₯ Extra crisp? Soak cucumber slices in ice water for 30 mins first.
🌢 Spicier? Add extra red pepper flakes or a sliced jalapeΓ±o.
🍯 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

πŸ” On burgers or hot dogs – The ultimate crunchy topping
πŸ₯— In salads – Adds a bright, tangy kick
πŸ— 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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