Quick-Pickled Cucumber Salad
Yield: 4–6 servings
Prep Time: 10 minutes
Marinate Time: 30 minutes (minimum)
Total Time: 40 minutes
Ingredients
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2 medium English cucumbers or 4 small Persian cucumbers, thinly sliced
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1/2 small red onion, thinly sliced (optional)
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1/4 cup (60 ml) white vinegar or rice vinegar
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1 tablespoon sugar
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 teaspoon sesame oil or olive oil (optional, for richness)
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Optional: 1 tablespoon chopped dill, 1/4 teaspoon red pepper flakes, or 1 teaspoon sesame seeds
Instructions
1. Prepare the Cucumbers
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Wash and thinly slice the cucumbers (use a mandoline for uniform slices, if available).
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Place them in a medium bowl. Add sliced red onion, if using.
2. Make the Pickling Brine
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In a small bowl, whisk together the vinegar, sugar, salt, pepper, and oil (if using) until the sugar dissolves.
3. Combine and Toss
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Pour the brine over the sliced cucumbers and onions.
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Toss well to coat evenly.
4. Marinate
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Let sit at room temperature for 30 minutes, or cover and refrigerate for up to 2 hours before serving.
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Stir occasionally for even flavor.
To Serve
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Serve cold or at room temperature as a refreshing side dish.
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Garnish with fresh herbs or toasted sesame seeds, if desired.
Storage
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Store in an airtight container in the refrigerator for up to 3 days.
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The cucumbers will soften slightly over time but remain flavorful.
Would you like a version using yogurt, a Korean-style variation, or a sugar-free option?
