Here’s a simple, tangy Cucumber and Onion Pickled Salad recipe that’s crisp, refreshing, and goes great with rice dishes, grilled meat, or sandwiches.
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🥒 Cucumber & Onion Pickled Salad
Ingredients
2 medium cucumbers (sliced thin)
1 large onion (red or white, sliced thin)
1 cup vinegar (white vinegar or apple cider vinegar)
1 cup water
2–3 tablespoons sugar (adjust to taste)
1½ teaspoons salt
½ teaspoon black pepper
½ teaspoon red chili flakes (optional)
1–2 cloves garlic (sliced, optional)
Fresh dill or coriander (optional for flavor)
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Instructions
1. Prepare vegetables
Wash cucumbers well (you can peel partially if skin is thick).
Slice cucumbers thinly.
Slice onion into thin rings or half-moons.
Place both in a clean glass bowl or jar.
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2. Make pickling liquid
In a saucepan, combine:
Vinegar
Water
Sugar
Salt
Black pepper
Chili flakes (optional)
Heat gently until sugar and salt dissolve completely.
Do not boil for long—just warm enough to mix.
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3. Combine
Pour warm pickling liquid over cucumbers and onions.
Add garlic and herbs if using.
Press vegetables down so they are submerged.
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4. Rest and pickle
Let cool to room temperature.
Cover and refrigerate.
Time needed:
Ready in 1–2 hours
Best flavor after 12–24 hours
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Serving ideas
With grilled chicken or fish
Alongside rice and curry
In sandwiches or burgers
As a side salad for heavy meals
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Tips for best taste
Use Cucumber that are firm and fresh for crunch.
Use red onion for a slightly sweeter, milder taste.
Add a slice of lemon for extra brightness.
Store in glass jars for better flavor preservation.
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Storage
Keep refrigerated
Stays fresh for 5–7 days
Always use a clean spoon to avoid spoilage
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If you want, I can also give you:
Korean-style spicy cucumber onion salad
Sugar-free keto version
Or restaurant-style crunchy pickle recipe like burgers shops use 👍