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Pickle Juice Cucumber Salad

Pickle Juice Cucumber Salad

  • Author: Lina
  • Total Time: 40 minutes (including chilling time)
  • Yield: 4 servings 1x
  • Diet: Gluten Free, Keto Friendly

Description

Pickle Juice Cucumber Salad is a refreshing, tangy, and crunchy side dish that combines crisp cucumbers with zesty pickle juice, red onion, dill, and olive oil. Perfect for hot days or as a flavorful complement to grilled meats and sandwiches, this easy-to-make salad is low in calories, full of bold flavors, and versatile enough to customize to your liking.

Ingredients

Scale

Salad Ingredients

  • 2 large English or Persian cucumbers, thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 2 tablespoons fresh dill weed or 1 teaspoon dried dill
  • 2 cloves garlic, minced (optional)

Dressing

  • 1/2 cup pickle juice (from dill pickles, fresh and high-quality)
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Cucumbers: Wash and thinly slice the cucumbers. Thinner slices allow flavors to soak in better and keep the salad crisp and refreshing.
  2. Slice the Onions: Peel and thinly slice the red onion as finely as possible so it blends smoothly with the cucumbers without overpowering their freshness.
  3. Mix the Dressing: In a bowl, whisk together the pickle juice, olive oil, a pinch of salt and pepper, and minced garlic if using to create a bright and flavorful dressing.
  4. Combine Salad Ingredients: Place the sliced cucumbers and onions in a large mixing bowl. Pour the pickle juice dressing over them. Add fresh or dried dill and gently toss everything until the cucumbers are evenly coated.
  5. Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together and the cucumbers to soak up the tangy dressing before serving.

Notes

  • Use cold cucumbers refrigerated prior to slicing to maintain crispness.
  • Choose fresh, high-quality pickle juice for the best flavor—avoid overly salty or flat varieties.
  • Slice cucumbers and onions thinly to absorb dressing better and create a harmonious texture.
  • Let the salad sit for at least 30 minutes to develop deeper flavor.
  • Taste and adjust salt and pepper just before serving, as pickle juice can be salty.
  • Keep leftovers in an airtight container in the refrigerator for up to 3 days.
  • Do not freeze, as cucumbers lose crisp texture and become watery.
  • Serve cold; no reheating needed. Stir gently before serving to redistribute dressing.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: No-Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 60
  • Sugar: 3g
  • Sodium: 400mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: pickle juice cucumber salad, cucumber salad, dill pickle salad, quick side dish, refreshing salad, keto salad, low calorie salad

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Find it online: https://dishesbylina.com/pickle-juice-cucumber-salad/