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Fresh Pickled Cucumber Salad

DeShawn Mitchell
A light and tangy side dish perfect for summer, this fresh pickled cucumber salad is quick to prepare and bursting with flavor.
Print Recipe
Prep Time 15 minutes
Marinating time 2 hours
Total Time 2 hours 15 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 50 kcal

Ingredients
  

  • 2 English cucumbers or mini cucumbers, thinly sliced
  • 1/2 cup rice vinegar
  • 1/4 cup water
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon salt
  • 1 shallot thinly sliced
  • 1 pinch red pepper flakes optional
  • 1 teaspoon sesame seeds for garnish

Instructions
 

  • Thinly slice the cucumbers (about 1/8 inch thick) using a mandoline or sharp knife.
  • In a bowl, whisk together rice vinegar, water, maple syrup, salt, and red pepper flakes (if using) to make the dressing.
  • Add the sliced cucumbers and shallots to the dressing, tossing gently to coat evenly.
  • Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
  • Before serving, sprinkle with sesame seeds as a garnish.

Notes

  • 1- Use English or mini cucumbers for best results.
  • 2- Adjust the dressing to taste by tweaking vinegar, sweetness, or salt.
  • 3- Store in an airtight container in the fridge for up to 5 days.
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