Big Batch Pickled Cucumber Salad

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:

1. 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.
2. 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.
3. 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.
4. Add Brine:
   Pour the warm brine over the vegetables in each jar until they are completely submerged.
5. 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