Description
Tangy Pickled Cucumber Salad is a crisp, vinegar-forward side dish made with thinly sliced cucumbers tossed in apple cider vinegar, olive oil, sugar, and chives. It’s a refreshing, easy-to-make quick pickle recipe that pairs well with grilled meats, sandwiches, or spicy dishes—perfect for warm-weather meals or anytime you crave a zesty bite.
Ingredients
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¼ cup apple cider vinegar (60 ml)
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2 tbsp olive oil (30 ml)
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2 tsp granulated sugar (8 g)
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1 tsp kosher salt (5 g), plus more to taste
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Freshly ground black pepper, to taste
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2 lb English or seedless cucumbers, thinly sliced (approx. 900 g)
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2 tbsp finely chopped fresh chives (6 g)
Instructions
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In a large bowl, whisk together vinegar, olive oil, sugar, salt, and pepper until fully combined.
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Thinly slice cucumbers and add them to the bowl.
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Add chives and toss until cucumbers are evenly coated.
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Cover and refrigerate for at least 30 minutes, or overnight for a deeper flavour.
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Stir before serving and adjust seasoning as needed.
Notes
Use a mandoline for ultra-thin slices.
English or Persian cucumbers offer best texture and minimal seeds.
Add sliced red onion or radishes for variation.
Tastes best after chilling and improves overnight.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook / Quick Pickle
- Cuisine: American