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