Big Batch Pickled Cucumber Salad
Makes about 3–4 large mason jars
Ingredients:
- 6–8 medium cucumbers, thinly sliced (preferably English or Persian)
- 1 large red onion, thinly sliced
- 1 cup carrots, finely diced (optional but adds color and crunch)
- 1/2 cup fresh parsley, chopped (or substitute dill for a classic flavor)
- 1 tbsp black pepper (fresh cracked is best)
- 1 tbsp red pepper flakes (optional, for a kick)
For the Pickling Brine:
- 2 cups white vinegar
- 1 cup apple cider vinegar
- 2 cups water
- 1/2 cup sugar (adjust to taste)
- 3 tbsp salt (non-iodized like pickling or kosher salt)
- 1 tbsp mustard seeds (optional)
- 1 tsp celery seeds (optional)
- 2 cloves garlic, minced (optional for flavor boost)
Instructions:
- Prep the Veggies:
Wash cucumbers well and slice thin (using a mandoline for even slices helps). Slice onions and dice carrots. Toss together in a large mixing bowl with parsley. - Make the Brine:
In a medium saucepan, combine vinegars, water, sugar, salt, and optional spices. Bring to a boil, then simmer until sugar and salt dissolve (about 5 minutes). Let it cool slightly. - Pack the Jars:
Divide the veggie mixture evenly between sterilized mason jars. Use a spoon to pack it in tightly but leave about 1/2 inch of headspace at the top. - Add Brine:
Pour the warm brine over the vegetables in each jar until they are completely submerged. - Seal & Chill:
Seal jars with lids and refrigerate. Let them sit at least 4–6 hours, but overnight or 24 hours gives the best flavor.
Storage:
- Keeps in the fridge for up to 2 weeks.
- These are refrigerator pickles, so they’re not shelf-stable unless properly canned.
Serving Ideas:
- As a side dish for BBQ or grilled meats
- In sandwiches, wraps, or burgers
- Topping for rice bowls or poke
- Or just snackin’ straight from the jar