Fresh Pickled Cucumber Salad

Introduction

This Fresh Pickled Cucumber Salad is crisp, tangy, and refreshingly addictive! Perfect as a snack, side dish, or topping for sandwiches and grilled meats, it gets even better as it sits in the fridge. The best part? It can last up to two months in the refrigerator—though it usually disappears much sooner! This recipe makes 2 quarts, so you’ll have plenty to enjoy.

SAVE THIS!

Ingredients

• 4 medium cucumbers, thinly sliced
• 1 small onion, thinly sliced
• 1 cup white vinegar
• 1 cup water
• 1 cup granulated sugar
• 1 tablespoon salt
• 1 teaspoon celery seed
• 1 teaspoon mustard seed

Instructions

1. Prepare the Vegetables
   
   • Wash cucumbers thoroughly and slice them thinly.
   • Peel and thinly slice the onion.
2. Make the Brine
   
   • In a saucepan, combine vinegar, water, sugar, salt, celery seed, and mustard seed.
   • Bring just to a boil, stirring until sugar and salt are fully dissolved. Remove from heat.
3. Combine & Chill
   
   • Pack cucumbers and onion into clean quart jars (or one large container).
   • Pour the hot brine mixture over the vegetables until fully covered.
   • Allow to cool to room temperature, then seal with lids.
4. Refrigerate & Enjoy
   
   • Chill for at least 24 hours before serving for best flavor.
   • Store in the refrigerator for up to 2 months.

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