Quick-Pickled Cucumber Salad
This salad relies on the osmotic pull of salt and sugar to draw water out of the cucumbers, resulting in a crisp, chilled side that retains a sharp bite. By slicing the cucumbers thinly and letting them sit in a brine of vinegar, salt, and aromatics for at least twenty minutes, you bypass the need for traditional canning while achieving a clear, tangy finish.
Uniformity is your best friend
Use a mandoline if you have one; thin, even slices ensure every piece absorbs the brine at the same rate. This is a cold preparation, so keep your cucumbers in the refrigerator until the exact moment you are ready to slice.
- Mandoline or sharp chef's knife
- Large glass mixing bowl
- Whisk
- Colander
What goes in.
- 2 largeEnglish cucumbers, sliced into 1/8-inch rounds
- 1/2 cupwhite distilled vinegar
- 2 tbspgranulated sugar
- 1 tspkosher salt
- 1/4 cupred onion, shaved paper-thin
- 1 tbspfresh dill, chopped
Drawing out excess moisture
Toss the sliced cucumbers with half the salt in a colander set over a bowl. Let them stand for 15 minutes before rinsing; this prevents the brine from becoming watery and keeps the cucumbers snappy rather than soft.
The method.
Prepare the cucumbers
Slice the cucumbers and red onion. Place them in a colander, sprinkle with half the salt, and let drain for 15 minutes.
Mix the brine
In your glass bowl, whisk the vinegar, sugar, and remaining salt until the grains have fully dissolved.
Combine
Rinse the cucumbers under cold water, pat them dry with a kitchen towel, and toss them into the bowl with the vinegar mixture.
Finish
Stir in the fresh dill. Let the salad rest for another 15 minutes before serving to allow the flavors to penetrate the flesh.
Other turns to take.
Spicy Version
Add one thinly sliced serrano pepper or a pinch of red pepper flakes to the brine.
Creamy Version
After the pickling process, drain the liquid and fold in two tablespoons of sour cream or thick yogurt.
When it doesn't go to plan.
Discard the ends of the cucumbers, as they often contain compounds that make the pickles taste bitter.
If you want them colder, place the serving bowl in the freezer for five minutes before tossing the ingredients.
Do not keep these longer than 24 hours, or the cucumbers will lose their crisp structure.
The ones that keep coming up.
Can I use apple cider vinegar instead?
Yes, it will add a slightly fruitier note, though it will darken the color of the brine compared to white vinegar.
Why use English cucumbers?
They have thinner skin and smaller seeds, which means you can slice and serve them without worrying about toughness or excess water.
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