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Quick-Pickled Cucumber Salad

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas

Hands-on time 15 mins
Total time 1 hr, 15 mins

Makes 6 servings

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


  • 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

How to Make It

  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.