What the heck is this?
It’s like your favorite dill pickle took a refreshing spa day and brought a cucumber buddy. This salad is crisp, cool, and loaded with tang thanks to the glorious magic of leftover pickle juice. Tossed with red onions, fresh herbs, and a little zing of vinegar and garlic, it’s the crunchy, craveable side dish your BBQ spread didn’t know it needed.
Perfect for picnics, potlucks, burger nights, or just snacking straight from the bowl like a tangy little goblin.
Why You’ll Love This Recipe
✓ It’s literally made with pickle juice — waste not, snack more.
✓ Zero cooking required, aka no sweating over the stove.
✓ Super hydrating and packed with flavor.
✓ Naturally low-cal and full of crunch.
✓ It gets better the longer it chills (hello, make-ahead win).
The Stuff You’ll Need
- 2 large cucumbers, thinly sliced (English or Persian work great)
- ½ small red onion, very thinly sliced
- ¾ cup dill pickle juice (from your fave jar)
- 1 tbsp apple cider vinegar (or white vinegar)
- 1 clove garlic, minced
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- Salt & pepper to taste
- Optional: crushed red pepper flakes for a lil kick
Let’s Make This Tangy Delight
- Slice & Salt
Thinly slice cucumbers and red onion, then toss them in a bowl with a pinch of salt. Let sit for 10–15 minutes to draw out moisture. Drain off any excess liquid. - Mix the Magic
In a small bowl or jar, whisk together pickle juice, vinegar, garlic, and dill. Add red pepper flakes if you want to spice things up. - Toss It Together
Pour the dressing over your cucumbers and onions. Toss everything gently until well coated. Season with a bit of salt and pepper to taste. - Chill & Serve
Let it marinate in the fridge for at least 30 minutes (or up to 24 hours) to really soak in that flavor. Serve cold for maximum crunch satisfaction.
Serving Suggestions
Top it on burgers, spoon it over grilled meats, or pile it into pita wraps with falafel or roasted veggies. Also: incredible straight from the fridge with a fork.
Switch It Up
• Add sliced radishes or carrots for extra crunch.
• Sub in bread & butter pickle juice for a sweeter twist.
• Mix in a spoonful of Greek yogurt for a creamy version.
• Want protein? Toss in some chickpeas or feta crumbles.
Questions People Actually Ask
Q: Can I use store-bought pickle juice?
A: Totally. Just use the brine from your favorite jar of pickles (the more garlicky and herby, the better).
Q: Will the cucumbers get soggy?
A: Eventually, but this salad’s best in the first 1–2 days while still nice and snappy.
Q: Can I make this spicy?
A: Oh yes — red pepper flakes, jalapeño slices, or a dash of hot sauce will do the trick.
Pickle Juice Cucumber Salad: Tangy, Crunchy, Addictive
- Total Time: 15 minutes
- Yield: About 4 servings
Description
It’s like your favorite dill pickle took a refreshing spa day and brought a cucumber buddy. This salad is crisp, cool, and loaded with tang thanks to the glorious magic of leftover pickle juice. Tossed with red onions, fresh herbs, and a little zing of vinegar and garlic, it’s the crunchy, craveable side dish your BBQ spread didn’t know it needed.
Ingredients
- 2 large cucumbers, thinly sliced (English or Persian work great)
- ½ small red onion, very thinly sliced
- ¾ cup dill pickle juice (from your fave jar)
- 1 tbsp apple cider vinegar (or white vinegar)
- 1 clove garlic, minced
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- Salt & pepper to taste
- Optional: crushed red pepper flakes for a lil kick
Instructions
- Slice & Salt
Thinly slice cucumbers and red onion, then toss them in a bowl with a pinch of salt. Let sit for 10–15 minutes to draw out moisture. Drain off any excess liquid. - Mix the Magic
In a small bowl or jar, whisk together pickle juice, vinegar, garlic, and dill. Add red pepper flakes if you want to spice things up. - Toss It Together
Pour the dressing over your cucumbers and onions. Toss everything gently until well coated. Season with a bit of salt and pepper to taste. - Chill & Serve
Let it marinate in the fridge for at least 30 minutes (or up to 24 hours) to really soak in that flavor. Serve cold for maximum crunch satisfaction.
Notes
Add sliced radishes or carrots for extra crunch.
• Sub in bread & butter pickle juice for a sweeter twist.
• Mix in a spoonful of Greek yogurt for a creamy version.
• Want protein? Toss in some chickpeas or feta crumbles
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: ~45 per serving
- Protein: ~1g