If you’re looking for a refreshing, crunchy side dish that is both easy to make and bursting with flavor, look no further than my quick pickled cucumber salad! With the perfect balance of sweet and savory notes and a delightful crunch in every bite, this recipe is your new go-to for picnics, barbecues, or those lazy summer days when you crave something light yet satisfying. Trust me, after one taste, you’ll be slinging these crunchy bites on everything!
Budget Information
This delightful quick pickled cucumber salad can be made for just about $8 total, which serves 4 people nicely. That breaks down to roughly $2 per serving, giving you a delicious dish that won’t break the bank!
Why This Recipe Works
This recipe shines because it balances the wonders of fresh cucumbers with the tang of vinegar and the sweetness from sugar. By letting the cucumbers sit in their pickle bath, they soak up all that zesty goodness while maintaining a delightful crunch. It’s so simple yet so immensely satisfying that you’ll wonder how you ever managed without it in your kitchen repertoire!
Ingredients + Optional Substitutions
For this recipe, here’s what you’ll need:
- 3 English cucumbers ($4.50) – English cucumbers are perfect due to their thin skin and minimal seeds, but you can substitute regular cucumbers if needed.
- 1 small shallot, finely sliced ($0.80) – Shallots add a subtle sweetness; feel free to swap in red onion for a bolder flavor.
- 1 tablespoon sugar ($0.10) – Adjust to your taste; honey or agave can work here too.
- 1 teaspoon salt ($0.05) – Sea salt enhances the flavor; kosher salt works well if you have that on hand.
- 1 cup rice vinegar ($1.50) – You could use apple cider vinegar for a slightly fruitier twist.
- 1 teaspoon Togarashi spice ($0.50) – For an extra kick, or you can skip this if you prefer it milder.
- 1 teaspoon sesame oil ($0.25) – Adds depth; not essential but oh-so-good!
- Pepper to taste (optional, $0.05) – Simple pepper brings everything together.
Step-by-Step Recipe Instructions
Step 1: Begin by slicing your cucumbers super-thin using a mandoline or a sharp knife. You want those translucent, delicate slices that practically melt in your mouth. If you’ve got a lot of cucumbers, slice away and let them sit in a colander to drain off excess moisture while you prep the other ingredients. This step is crucial for that crisp texture!
Step 2: In a medium-sized bowl, combine the sliced cucumber with the salt. Toss everything together gently and let it sit for about 15-20 minutes. This helps the cucumbers release more liquid, ensuring our salad doesn’t get soggy.
Step 3: After your cucumbers have sweated out some liquid, pour them into a clean kitchen towel or paper towel and squeeze gently to remove any remaining moisture. Think of it like giving your cucumbers a little refresh before diving into their pickle bath!
Step 4: In that same bowl, combine the rice vinegar, sugar, and sliced shallots. Stir it all together until the sugar has dissolved. You want that perfect sweet-and-sour harmony that makes your tastebuds sing. If you like it spicy, toss in your Togarashi and drizzle in sesame oil, giving it one last stir.
Step 5: Add the cucumbers back into the bowl, mixing them with the vinegar mixture until every slice is coated. It’s like giving them a luxurious spa treatment! Let this sit for at least an hour in the fridge. The longer you wait, the better those flavors will blend, but even after 30 minutes, you should be in for a delightful surprise.
Step 6: Taste your cucumber salad and adjust the seasoning as needed. Maybe a pinch more salt or a sprinkle more sugar if you want a sweeter kick. Remember, it’s all about customizing it to your palate!
Step 7: Serve it up chilled, either on its own or as a side next to your favorite protein. You can also pour that tasty brine over any other veggies you have lying around for bonus pickled treats!
Nutritional Facts
Per serving, this quick pickled cucumber salad contains:
- Calories: 100
- Protein: 2g
- Carbohydrates: 24g
- Total Fats: 2g
- Saturated Fat: 0g
- Fiber: 2g
- Sugar: 8g
- Sodium: 500mg
Storage and Reheating Tips
This crunchy salad is best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to three days. Just keep in mind that as time goes on, the cucumbers will soften and lose that delightful crunch. If you plan to eat it later, I recommend rinsing it first to cut down on the salty brine flavor!
Serving Suggestions
This quick pickled cucumber salad is incredibly versatile! Serve it alongside grilled meats, or mix it into a rice bowl for a refreshing crunch. It also makes a fantastic topping for tacos or a delightful addition to a charcuterie board. Feel free to get creative, and serve it however your heart desires!
Reader Tips or Helpful Notes
If you’re feeling adventurous, try adding in different veggies like radishes or sliced bell peppers for extra color and flavor. Just remember to adjust your pickling time accordingly based on their texture! And don’t throw away that leftover pickling liquid—it’s a fantastic way to pickle any extra vegetables you have lying around. Happy cooking!
Recipe FAQs
Can I use regular cucumbers instead of English ones?
Absolutely! Just be aware that they might be a bit more watery, so make sure to drain them well.
How long do the cucumbers need to pickle?
For best results, let them pickle for at least one hour. If you can wait longer, the flavors will deepen deliciously!
Can I make this ahead of time?
Yes! This salad can be made a day in advance, making it a great option for meal prep or gatherings.
Is this salad vegan?
Yes, this salad is 100% vegan and vegetarian-friendly!
What can I do with the leftover brine?
The leftover pickling brine is perfect for pickling any other vegetables. Just pour it over your veggies and refrigerate!
