When summer’s bounty hits its peak, savvy home cooks like Erika turn to time-tested pickling methods to preserve the season’s freshest cucumbers. Erika’s Pickled Cucumber Salad captures that crisp, tangy crunch everyone loves, making it a fridge staple for weeks. Perfect for quick snacks or as a vibrant side dish, this recipe delivers a refreshing bite of summer any time of year.
Erika’s Pickled Cucumber Salad Recipe
Ingredients:
- 4 pounds fresh cucumbers, sliced thick
- 1 large onion, thinly sliced
- 1 tablespoon whole peppercorns
- 1 tablespoon mustard seeds
- 1 cup fresh dill, chopped
- 3 cups 9% alcoholic vinegar (or white vinegar)
- 1 cup water
- 1 tablespoon salt
- 1 teaspoon sugar
Instructions:
- Salt the sliced cucumbers and let them drain in a colander for 2 hours. Drain off excess water completely.
- In clean jars, layer the cucumbers with sliced onions, peppercorns, mustard seeds, and fresh dill.
- In a saucepan, bring vinegar and water (3:1 ratio) to a boil. Add salt and sugar, stirring until dissolved.
- Pour the hot brine over the cucumbers in the jars, fully covering the vegetables.
- Seal jars and place them in an oven set to 175°F (80°C) for pasteurization. Keep in the oven for 1 hour.
- Leave jars in the oven to cool down slowly before storing in the refrigerator.
- Optional: You can omit onions or add peppers and other vegetables to customize your pickle.
