Pickled Cucumber Salad

Pickled Cucumber Salad is a simple, refreshing side dish combining crisp cucumber and red onion with a sweet, tangy vinegar dressing and fresh dill. It takes just a few minutes to prepare and is best served chilled, making it an ideal accompaniment to barbecues, grilled meats, fried chicken, fish and spicy dishes. As part of the Five Ingredient Fridays collection, it proves that a handful of everyday ingredients can create a delicious and versatile addition to the table.

Prep Time 15

Cook Time 30

Total Time 45

Servings Portions

Ingredients

2 large cucumber
1 small red onion
4 tbsp white wine vinegar
2 tbsp caster sugar
1 tbsp fresh dill finely chopped

Larder Essentials:

salt to taste
black pepper to taste

Instructions

Wash the cucumbers and slice them very thinly. A mandolin works particularly well, although a sharp knife will do the job. Place the slices into a mixing bowl.
2 large cucumber
Peel the red onion and slice it as thinly as possible. Add it to the cucumber and gently toss everything together.
1 small red onion
Place the white wine vinegar and caster sugar into a small saucepan. Warm gently over a low heat, stirring until the sugar has completely dissolved. Do not allow the mixture to boil.
4 tbsp white wine vinegar, 2 tbsp caster sugar
Remove the vinegar mixture from the heat and stir in the finely chopped fresh dill. Allow it to cool slightly.
1 tbsp fresh dill
Pour the warm pickling mixture over the cucumber and red onion. Toss gently so everything gets coated evenly.
Add a little salt and freshly ground black pepper if desired. Cover the bowl and place it in the refrigerator for at least 30 minutes. This gives the cucumber time to absorb the sweet and tangy flavours.
salt, black pepper
Give the salad another gentle toss before transferring it to a serving bowl. Serve chilled alongside your chosen main course.

Equipment

Notes

Suggestions:

This salad is particularly good with **barbecued chicken, pork chops, burgers, sausages, fried chicken, fish and chips, pulled pork or grilled fish**. It also works beautifully alongside spicy rice dishes and Asian-inspired meals.

Cook's Tips:

For the best texture, choose firm, fresh cucumbers and slice them thinly but not paper-thin. If you prefer a stronger pickled flavour, leave the salad refrigerated for a few hours before serving.

For extra crunch, you can drain the cucumber briefly before serving, then return it to the pickling mixture just before bringing it to the table. This helps prevent the salad from becoming overly watery.

Nutrition