Quick Pickled Cucumber Salad
This sweet, salty, and tangy salad is a refreshing side dish for any summer barbecue or picnic. They have just the right zing to make them the perfect pickle on hamburgers, hotdogs or pulled pork. My grandmother used to make these and store them in her refrigerator in a big glass jar.
I like to use English cucumbers for this dish because of their thin skins and small seeds. Regular cucumbers will work just fine. Peel them if their skins are too thick.
- 1 large English cucumber
- 1 tablespoon chopped parsley or dill
- 2/3 cup white wine vinegar
- 2/3 cup cold water
- 3 tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon pepper
Thinly slice the cucumber and place in a bowl.
Combine vinegar, water, sugar and salt to make the dressing. Stir until the sugar is dissolved. Pour over the sliced cucumber. Stir in the parsley or dill. Taste and add more sugar if it isn’t sweet enough for your taste.
Chill for at least half an hour before serving.
To serve, drain some of the pickling liquid and top with cracked pepper, basil, parsley, dill or even sliced tomatoes.
This keeps for several days in the refrigerator. For a variation, add very thinly sliced green or sweet onions to the sliced cucumber before pickling.
