Quick Pickled Cucumber and Red Onion Salad
Prep Time: 10 minutes
Chill Time: 30 minutes
Servings: 4
Instructions
- 2 large cucumbers, thinly sliced
- ½ small red onion, thinly sliced
- 1 small carrot, finely diced
- ¼ cup fresh parsley, chopped
- ½ cup white vinegar
- ½ cup water
- 2 tbsp sugar
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried dill or 1 tbsp fresh dill
- 1 small garlic clove, minced
Instructions
- Place the sliced cucumbers, red onion, diced carrot, and chopped parsley in a large bowl.
- In a separate bowl, whisk together the white vinegar, water, sugar, salt, black pepper, dill, and minced garlic until the sugar and salt are mostly dissolved.
- Pour the pickling mixture over the vegetables.
- Toss gently until all the vegetables are evenly coated.
- Transfer everything to a clean jar or airtight container.
- Press the vegetables down gently so they are mostly submerged in the pickling liquid.
- Refrigerate for at least 30 minutes before serving. For a stronger pickled flavor, chill for 2–4 hours.
- Toss or gently shake the container before serving.
Tips
For the best crunch, use English or Persian cucumbers. Reduce the sugar if you prefer a sharper, more tangy flavor. Add a pinch of red pepper flakes for a little heat.
Storage
Store in a sealed container in the refrigerator for up to 5 days. The cucumbers will become softer as they continue to sit in the pickling liquid.
