This super-easy Pickled Cucumber Salad is like homemade pickles taken to a whole new level! Can it for winter or store in the fridge to enjoy now on sandwiches or as a side dish.
Jump to:
Why This Recipe Works!
This year is the year I am canning! If you have been a reader of my website for a while, you may already know that canning is not something I do. But this year I decided to take a leap and give it a try. I am so glad I did! This Pickled Cucumber Salad has to be my favorite thing I’ve made. I tested it by making the recipe for just a few small jars, but it turned out so good, I currently have probably 15 half-pint jars in my pantry filled with this delicious salad!
Oh! And there is always one jar in the fridge, ready to be enjoyed at any moment.
This salad is absolutely delicious on its own, but also on sandwiches, or as a topping for grilled brats. I hope you try it and enjoy it as much as we do!
Ingredients:
- cucumbers: I used mini cukes, but any cucumbers work;
- peppers: I used green because of its mild flavor, but red or orange bell pepper works great too;
- onion: I used a white onion, but yellow works great as well;
- dried dill: I don’t have access to fresh dill with flowers, so I tried this recipe with dried dill, and it works perfectly;
- dehydrated garlic: instead of whole cloves of garlic, I opted for dehydrated garlic, and I am very happy with the result; the garlic rehydrated during canning, and it added a delicious flavor to this salad;
- water: needed for the pickling brine;
- vinegar: I used white vinegar for this recipe;
- salt: I used pickling salt, and that is what I recommend for this recipe; iodine salt will turn your pickling brine cloudy, and pickling salt won’t.
How to make pickled cucumber salad?
This is an overview of the recipe steps. All ingredient measurements and detailed process steps are provided in the recipe box below.
- Start by making the pickling brine: combine water, vinegar, salt, and sugar in a medium pot and bring to a boil. Remove from heat and keep covered.
- Prepare your jars and lids. Wash and sanitize them. Set them aside so they are ready for use.
- Cut all vegetables and toss them together in a large bowl.
- Fill all jars with the cucumber mix.
- Add dill and garlic to each jar on top of the cucumbers.
- Pour enough pickling brine into each jar, leaving about 1 inch of space from the top.
- Place lids on each jar.
- Any jar you want to eat soon, set aside.
- In a large, tall pot, set a canning rack, place as many jars as you can fit on the rack, making sure they do not touch each other. Fill the pot with enough water to cover the jars ¾ up. Bring the water to a boil, then boil for 15 minutes.
- After 15 minutes, remove the jars onto a kitchen towel set on your counter and let them cool completely before storing.
Helpful Tips!
- Cut the cucumbers into slices as thin or thick as you like. I liked super thin slices and thicker ones for more crunch!
- Skip the pepper and onion if you prefer; however, I very much enjoy the flavor they add to this salad!
- If you don’t have a canning pot, use a large stock pot for making soup or chili. It worked for me!
- You can find a set of different-sized canning racks on Amazon. That is where I got mine. Here is the set that I have: stainless steel cooking rack set.
- Wait at least a week before you open the first jar. This gives the salad enough time to pickle!
Recipe FAQs:
You can use any cucumbers you like or have on hand! I happen to like the mini ones in this salad.
I do not use table salt in this recipe as it can cause cloudiness or discoloration. Pickling salt makes the brine clear. It is pure salt, without anticaking agents.
More salad recipes:
If you like this recipe and make it, let me know in the comments below! Don’t forget to rate it if you enjoyed it!
Please read the tips and FAQs posted above before making this recipe.
Pickled Cucumber Salad
This super-easy Pickled Cucumber Salad is like homemade pickles taken to a whole new level! Can it for winter or store in the fridge to enjoy now on sandwiches or as a side dish.
Prevent your screen from going dark
Instructions
-
Sanitize jars and lids. Set aside.
-
In a medium pot, stir together water, vinegar, salt and sugar. Bring to a boil. Remove from heat and set aside.
2 cups white vinegar, 3 cups water, 1 tablespoon white sugar, 3 tablespoons pickling salt
-
Slice cucumbers into disks, not much more than ¼” thick.
2 lbs mini cucumbers
-
Slice peppers and onions into thin slices.
1 white or yellow onion, 2 green bell peppers
-
Mix all sliced veggies in a mixing bowl.
-
Divide the cucumber mix among the jars.
-
Add a teaspoon of dill into each jar.
¼ cup dried dill
-
Divide the garlic evenly among all jars.
½ cup dehydrated garlic
-
Pour the pickling brine into jars, leaving 1″ of space from the top.
-
Place lids on jars and screw in, not too tight.
-
Set as many jars aside as you don’t want to can. They will go into the fridge once the brine cools completely. You can use them after 7 days.
-
Set the canning rack inside the large deep pot. Place as many jars as you can fit, making sure they don’t touch each other.
-
Fill the pot with water, enough to cover the jars ¾ way up.
-
Bring the water to boil. Once it comes to a boil, set a timer for 15 minutes. Once done, carefully remove the jars with a jar lifter. Set them on a kitchen towel, on a counter, and cool completely. They will start popping the lids. This means they are sealing. It is a good thing! I leave the jars on the counter to cool overnight.
-
Once cooled completely, check if all jars are sealed. The lid should be flat and not pop back up when pressed in the center. Place jars in your pantry or storage.
Notes
- I do not use table salt in this recipe as it can cause cloudiness or discoloration. Pickling salt makes the brine clear. It is pure salt, without anticaking agents.
- Instead of whole cloves of garlic, I opted for dehydrated garlic, and I am very happy with the result; the garlic rehydrated during canning, and it added a delicious flavor to this salad.
- The nutritional value can vary depending on what products you use. The information below is an estimate.
Nutrition
Calories: 110kcal | Carbohydrates: 22g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 2650mg | Potassium: 649mg | Fiber: 4g | Sugar: 5g | Vitamin A: 625IU | Vitamin C: 32mg | Calcium: 174mg | Iron: 5mg
