Fresh Pickled Cucumber Salad (Quick & Crunchy)

Ingredients (Serves 4–6)

Vegetables

• 3–4 medium cucumbers (English or Persian preferred), thinly sliced

• ½ medium red onion, thinly sliced

• 2 tablespoons carrot, finely diced (optional, for color & crunch)

• 2 tablespoons fresh parsley or dill, finely chopped

Pickling Brine

• 1 cup water

• ½ cup white vinegar or apple cider vinegar

• 2 tablespoons sugar or honey (adjust to taste)

• 1½ teaspoons salt

• ½ teaspoon black pepper

• ½ teaspoon dried oregano or dill

• ¼ teaspoon chili flakes (optional, for heat)

• 1 clove garlic, lightly crushed (optional)

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🥗 Instructions

1. Prepare the Vegetables

   • Wash cucumbers thoroughly and slice them thinly (rounds or half-moons).

   • Thinly slice the red onion.

   • Dice the carrot and chop fresh herbs.

2. Make the Pickling Brine

   • In a small saucepan, combine water, vinegar, sugar, salt, black pepper, oregano, chili flakes, and garlic.

   • Heat gently over medium heat, stirring until sugar and salt dissolve.

   • Do not boil. Remove from heat and let cool for 5–10 minutes.

3. Assemble the Salad

   • Place cucumbers, onion, carrot, and herbs into a clean glass jar or bowl.

   • Pour the warm (not hot) brine over the vegetables until fully submerged.

4. Marinate

   • Cover and refrigerate for at least 2 hours (best flavor after 8–12 hours).

   • Shake or stir once or twice for even pickling.

5. Serve

   • Serve chilled as a side salad, sandwich topping, or light appetizer.

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⏱ Storage

• Keeps well in the refrigerator for 5–7 days in an airtight container.

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🌿 Tips & Variations

• Add lemon slices for extra freshness

• Use rice vinegar for a milder taste

• Add mustard seeds for classic pickle flavor

• Replace sugar with maple syrup for a refined option

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✅ Why You’ll Love It

• Low-calorie & hydrating

• Anti-inflammatory & gut-friendly

• Mediterranean-inspired

• Budget-friendly & quick