The Ultimate Guide to Easy Pickled Cucumber Salad: How to Make and Can for Year-Round Enjoyment

Transform your fresh cucumbers into a culinary masterpiece with this incredibly easy Pickled Cucumber Salad recipe! It’s more than just a salad; it’s a vibrant, tangy, and delightfully crunchy experience that elevates homemade pickles to an entirely new level. Whether you’re planning to stock your pantry for the colder months through canning or simply want a fresh batch to enjoy right away, this recipe is your gateway to preserving summer’s bounty. Perfect on sandwiches, alongside grilled meats, or as a refreshing side dish, prepare to fall in love with this irresistible creation.

Why You’ll Love This Homemade Pickled Cucumber Salad Recipe

This year marks a significant milestone in my kitchen journey: I’m embracing the art of canning! For those who have followed my culinary adventures for a while, you know that canning wasn’t typically on my radar. However, this year I decided to take a leap of faith, and I am so thrilled with the results. This Pickled Cucumber Salad has quickly become my absolute favorite preserve!

What started as a small test batch, filling just a few jars, quickly escalated. The flavor was so exceptional, the texture so perfectly crisp, that I found myself making batch after batch. Now, my pantry proudly displays probably 15 half-pint jars brimming with this delectable salad, and there’s always one ready in the fridge for immediate gratification. Its versatility is unmatched – it’s phenomenal on its own, adds a refreshing crunch to any sandwich, and serves as a zesty topping for grilled brats or hot dogs. I genuinely hope you give this recipe a try and find as much joy in it as my family and I do!

Making your own pickled cucumber salad is not just about the incredible taste; it’s about the satisfaction of creating something wholesome and delicious from scratch. You control the ingredients, ensuring the freshest produce and the perfect balance of flavors. Plus, the process of canning is surprisingly rewarding, transforming simple vegetables into a pantry staple that can be enjoyed long after the harvest season ends. It’s a wonderful way to capture the essence of summer and extend its flavors into every meal, all year long.

Unveiling the Fresh Flavors: Key Ingredients for Your Pickled Cucumber Salad

Creating this flavorful pickled cucumber salad starts with selecting the right ingredients. Each component plays a vital role in achieving the perfect balance of sweetness, tang, and herbaceous notes. Here’s a closer look at what you’ll need and why:

• Cucumbers: I personally love using mini cucumbers for their tender skin and consistent texture, which hold up beautifully during pickling. However, any type of cucumber will work wonderfully! Just be sure to slice them to your desired thickness. For larger cucumbers, you might want to remove some of the seeds if they are too watery.
• Peppers: Green bell peppers are my go-to choice for their mild, slightly sweet flavor that complements the tanginess of the brine without overpowering it. But feel free to experiment! Red or orange bell peppers would also add a lovely splash of color and a touch more sweetness to the salad.
• Onion: White onions offer a crisp texture and a sharp, clean flavor that mellows beautifully in the pickling brine. Yellow onions are a perfectly acceptable substitute and will deliver a similar delicious result.
• Dried Dill: While fresh dill with its delicate flowers is ideal if you have access to it, I’ve found that high-quality dried dill works absolutely perfectly in this recipe. It infuses the salad with that classic, unmistakable dill pickle flavor that we all adore. Don’t underestimate its power!
• Dehydrated Garlic: Instead of traditional fresh garlic cloves, I opted for dehydrated garlic, and I couldn’t be happier with the outcome. During the canning process, the dehydrated garlic rehydrates, releasing its robust flavor evenly throughout the salad. It’s a convenient option that delivers a consistently delicious garlic essence without the need for mincing fresh cloves.
• Water: Essential for forming the pickling brine, ensuring all the ingredients are submerged and properly preserved.
• Vinegar: White vinegar is my preference for this recipe due to its clean, sharp acidity, which is crucial for safe canning and contributes significantly to the salad’s tart profile. Always use vinegar with at least 5% acidity for canning.
• Salt: This is where pickling salt truly shines, and it’s what I strongly recommend. Unlike iodized table salt, pickling salt is pure sodium chloride without anti-caking agents or iodine, which can cause your pickling brine to become cloudy or discolor your vegetables. Using pickling salt guarantees a crystal-clear brine and beautifully preserved pickles.
• Sugar: Just a touch of white sugar balances the acidity of the vinegar and enhances the natural sweetness of the vegetables, resulting in a well-rounded and irresistible flavor profile. Adjust to your preference for a sweeter or more tart salad.

Mastering the Art of Pickling: A Step-by-Step Guide to Canning Cucumber Salad

Making this pickled cucumber salad is straightforward, even for canning novices. This overview provides the essential steps, ensuring you create a delicious and safely preserved product. For precise measurements and a detailed process, refer to the printable recipe card below.

Crafting the Flavorful Pickling Brine

1. Begin by preparing your pickling brine. In a medium-sized pot, combine the water, white vinegar, pickling salt, and white sugar.
2. Bring this mixture to a rolling boil over medium-high heat, stirring occasionally to ensure the salt and sugar fully dissolve.
3. Once boiling, remove the pot from the heat and cover it to keep the brine hot while you prepare the other components.

Preparing Your Vegetables and Jars

4. Thoroughly wash and sanitize your canning jars and lids. This crucial step ensures food safety and proper sealing. You can sterilize them by boiling them for at least 10 minutes or using a dishwasher’s sanitizing cycle. Keep them warm until ready to fill.
5. Next, prepare your fresh vegetables. Slice the cucumbers into disks of your desired thickness – thinner slices will pickle faster and be more tender, while thicker slices will offer a satisfying crunch.
6. Slice the bell peppers and onions into thin strips or rings.
7. Combine all the sliced vegetables in a large mixing bowl and toss gently to ensure an even mix.
8. Carefully fill each sanitized jar with the cucumber, pepper, and onion mixture, packing them snugly but not overly tight.
9. To each jar, add the dehydrated garlic and dried dill on top of the packed vegetables. The flavors will infuse beautifully during the pickling process.

The Water Bath Canning Process: Sealing in Freshness

10. Pour the hot pickling brine into each jar, making sure to leave approximately 1 inch of headspace from the rim of the jar. This space is essential for proper sealing and to prevent liquid from siphoning out during processing.
11. Using a non-metallic utensil (like a plastic chopstick or wooden skewer), gently run it around the inside of each jar to release any trapped air bubbles. Add more brine if necessary to maintain the 1-inch headspace.
12. Wipe the rims of the jars clean with a damp cloth to ensure a perfect seal. Place the lids on each jar, then screw on the bands until they are finger-tight – avoid overtightening.
13. If you wish to enjoy some of the salad sooner without canning, set those jars aside. Once their brine cools completely, they can be stored in the refrigerator and will be ready to eat after about a week.
14. For canning, place a canning rack at the bottom of a large, tall stockpot (a canning pot or a large soup pot will work). Carefully place as many jars as can fit on the rack, ensuring they do not touch each other or the sides of the pot.
15. Fill the pot with enough water to cover the jars by at least ¾ of the way up, or ideally, by 1-2 inches over the tops of the jars.
16. Bring the water to a rolling boil. Once boiling vigorously, set a timer for 15 minutes. This water bath processing is what creates the vacuum seal and ensures the jars are shelf-stable.
17. After 15 minutes, turn off the heat and carefully remove the jars from the pot using a jar lifter. Place them upright on a kitchen towel on your counter, ensuring there’s space between them.
18. Allow the jars to cool completely, undisturbed, for 12 to 24 hours. You’ll likely hear satisfying “pops” as the lids seal – a good sign!
19. Once fully cooled, check the seals. The center of each lid should be concave and should not flex when pressed. Any unsealed jars should be refrigerated and consumed within a few weeks.
20. Wipe down the sealed jars, label them with the date, and store them in a cool, dark place, such as your pantry, for up to one year.

Creative Ways to Serve Your Delicious Pickled Cucumber Salad

Once your Pickled Cucumber Salad has had a week or so to fully develop its flavors, you’ll find countless ways to incorporate its vibrant taste and satisfying crunch into your meals. It’s far more versatile than just a side dish!

• Classic Sandwich Enhancer: Take any ordinary sandwich or wrap to the next level. The tangy crunch cuts through rich meats and cheeses, adding a burst of freshness. It’s particularly fantastic with turkey, ham, or roast beef.
• Grilled Meats’ Best Friend: This salad is a perfect accompaniment to grilled brats, hot dogs, hamburgers, or any BBQ fare. Its zesty profile balances the richness of the meat and adds a refreshing counterpoint.
• Salad Topper: Don’t limit it to its own bowl! Chop it finely and sprinkle over green salads for an extra layer of texture and tangy flavor. It works wonderfully in potato salad, pasta salad, or tuna salad for a dill-pickle kick.
• Charcuterie Boards: Add a small bowl of this pickled salad to your next cheese and charcuterie board. It offers a bright, palate-cleansing element that pairs beautifully with cheeses, cured meats, and crackers.
• Alongside Hearty Meals: Serve it as a refreshing side with heavier dishes like pot roast, stews, or casseroles. Its acidity can lighten up a rich meal.
• Egg Dishes: Finely chop and fold into scrambled eggs or an omelet for a surprising burst of flavor. It also makes a fantastic addition to deviled eggs!
• Snack Time: Honestly, sometimes the best way to enjoy it is straight from the jar with a fork! It’s a low-calorie, flavorful snack that satisfies a craving for something tangy and crunchy.

Pickled Cucumber Salad: Your Questions Answered (FAQ)

Can I use regular cucumbers in this recipe?

Absolutely! You can use any variety of cucumbers you prefer or have readily available. While I personally enjoy mini cucumbers for their crisp texture and ease of slicing, standard slicing cucumbers or even pickling cucumbers will work perfectly. Just ensure they are fresh and firm, and adjust your slicing method as needed.

Can I use table salt in this recipe?

I strongly advise against using iodized table salt for this recipe. Table salt often contains anti-caking agents and iodine, which can lead to a cloudy pickling brine and may even discolor your vegetables. For best results and a clear, appealing brine, always use pickling salt. Pickling salt is pure salt, free from any additives that could compromise the appearance or quality of your finished product.

Discover More Refreshing Salad Recipes

If you like this recipe and make it, please let me know your thoughts in the comments below! Don’t forget to rate it if you enjoyed it!

For optimal results, please read all the helpful tips and FAQs provided above before beginning this recipe.

Easy Pickled Cucumber Salad Recipe Card

Pickled Cucumber Salad

This super-easy Pickled Cucumber Salad is like homemade pickles taken to a whole new level! Can it for winter or store in the fridge to enjoy now on sandwiches or as a side dish.

Author: Anna

Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins

Course: Salad
Cuisine: American

Servings: 8 jars
Calories: 110 kcal

Equipment

• 1 mixing bowl
• 7 to 8 12-ounce jars with lids
• 1 medium cooking pot
• 1 deep, large cooking pot for canning
• 1 canning rack

Ingredients

• 2 lbs mini cucumbers
• ½ cup dehydrated garlic
• ¼ cup dried dill
• 1 white or yellow onion
• 2 green bell peppers
• 2 cups white vinegar
• 3 cups water
• 1 tablespoon white sugar
• 3 tablespoons pickling salt

Instructions

1. Sanitize jars and lids. Set aside.
2. In a medium pot, stir together water, vinegar, salt, and sugar. Bring to a boil. Remove from heat and set aside, covered. (Ingredients: 2 cups white vinegar, 3 cups water, 1 tablespoon white sugar, 3 tablespoons pickling salt)
3. Slice cucumbers into disks, not much more than ¼” thick. (Ingredient: 2 lbs mini cucumbers)
4. Slice peppers and onions into thin slices. (Ingredients: 1 white or yellow onion, 2 green bell peppers)
5. Mix all sliced veggies in a large mixing bowl.
6. Divide the cucumber mix evenly among the sanitized jars.
7. Add about a teaspoon of dried dill into each jar. (Ingredient: ¼ cup dried dill)
8. Divide the dehydrated garlic evenly among all jars. (Ingredient: ½ cup dehydrated garlic)
9. Pour the hot pickling brine into jars, leaving 1 inch of headspace from the top.
10. Gently tap jars to release air bubbles, adding more brine if needed to maintain headspace. Wipe jar rims clean.
11. Place lids on jars and screw on bands finger-tight.
12. Set aside any jars you don’t intend to can for immediate refrigeration. These can be enjoyed after 7 days.
13. Place the canning rack inside the large deep pot. Carefully place as many jars as you can fit on the rack, ensuring they do not touch each other.
14. Fill the pot with enough water to cover the jars ¾ of the way up (or 1-2 inches over the tops).
15. Bring the water to a rolling boil. Once it comes to a boil, set a timer for 15 minutes.
16. After 15 minutes, turn off the heat and carefully remove the jars with a jar lifter. Set them on a kitchen towel on a counter to cool completely, undisturbed, for 12-24 hours. Lids will “pop” as they seal.
17. Once completely cooled, check if all jars are sealed. The lid should be flat and not pop back up when pressed in the center. Remove bands, wipe jars, label, and store in a cool, dark pantry.

Notes

1. I do not use table salt in this recipe as it can cause cloudiness or discoloration. Pickling salt makes the brine clear. It is pure salt, without anticaking agents.
2. Instead of whole cloves of garlic, I opted for dehydrated garlic, and I am very happy with the result; the garlic rehydrated during canning, and it added a delicious flavor to this salad.
3. The nutritional value can vary depending on what products you use. The information below is an estimate.

Nutrition

Calories: 110 kcal |
Carbohydrates: 22g |
Protein: 5g |
Fat: 1g |
Saturated Fat: 0.1g |
Polyunsaturated Fat: 0.1g |
Monounsaturated Fat: 0.02g |
Sodium: 2650mg |
Potassium: 649mg |
Fiber: 4g |
Sugar: 5g |
Vitamin A: 625IU |
Vitamin C: 32mg |
Calcium: 174mg |
Iron: 5mg

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