Description

Experience a burst of vibrant flavors with this crunchy pickled salad, featuring fresh vegetables that soak in a tangy brine, making it the perfect side for barbecues or a refreshing snack. Easy to prepare and visually appealing, this salad will elevate any meal with its delightful crunch and zesty goodness.

Ingredients

Scale

2 cups sliced cucumbers (firm, preferably Persian)
1 cup thinly sliced carrots
1 cup thinly sliced red onion
1/4 cup fresh dill
1 cup apple cider vinegar
2 tbsp granulated sugar
1 tbsp kosher salt
1 tsp whole peppercorns

Instructions

Wash and slice cucumbers, carrots, and red onion into thin, uniform pieces.
In a saucepan over medium heat, combine apple cider vinegar, sugar, salt, and peppercorns. Stir until the sugar dissolves completely (about 5 minutes).
Remove from heat and stir in fresh dill. Allow the brine to cool slightly.
Place prepared vegetables in a large jar or bowl and pour the warm brine over them until fully submerged.
Seal the jar or cover the bowl tightly with plastic wrap and refrigerate for at least 24 hours (ideally up to three days) before serving.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Side Dish
Method: Pickling
Cuisine: American

Nutrition

Serving Size: 1/2 cup (120g)
Calories: 40
Sugar: 4g
Sodium: 450mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg

Keywords: Customize your salad by adding radishes or bell peppers for added crunch. For a spicier kick, incorporate garlic or mustard seeds into the brine. Store any leftovers in an airtight container in the refrigerator; no reheating is necessary.