Quick-Pickled Cucumber Salad

Coastal Living
Quick-Pickled Cucumber SaladRecipe

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas

Rice vinegar, sugar and salt are the keys to this quick and simple brine.

Makes 6 servings


+ Add To Shopping List
1/2 cup rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon dried crushed red pepper
1/4 teaspoon black peppercorns
3 (1/4-inch-thick) red onion slices, separated into rings
1 English cucumber, cut into 1/8-inch-thick slices
3 fresh dill sprigs


Hands-on: 15 Minutes
Total: 1 Hour, 15 Minutes

1. Combine first 5 ingredients in a small saucepan over medium-high heat; bring to a boil. Remove pan from heat; let stand 20 minutes or until cool.

2. Combine onion slices, cucumber slices, and dill sprigs in a large zip-top plastic bag; add vinegar mixture, and seal bag. Lay bag flat in refrigerator for 1 hour, turning bag occasionally.

Created date

January 2016