Fresh Pickled Cucumber Salad – Crisp, Tangy, and Refreshing

Serve chilled as a side dish, sandwich topping, or salad addition.

Store in the refrigerator for up to two months in airtight containers.

The longer it sits, the more flavorful it becomes!

Variations
Spicy Kick: Add red pepper flakes or sliced jalapeños for extra heat.

Sweeter Touch: Swap white vinegar for apple cider vinegar and use honey instead of sugar.

Extra Crunch: Include thinly sliced carrots or radishes for more texture.

Herbal Infusion: Add fresh dill or thyme for a garden-fresh twist.

FAQ
Can I use a sugar substitute?
Yes! Monk fruit sweetener or erythritol works well as a replacement for sugar.

How soon can I eat it?
It’s best after 24 hours, but the flavors develop even more after a few days.

What cucumbers work best?
Pickling cucumbers, English cucumbers, or Persian cucumbers all work great for this recipe.

This Fresh Pickled Cucumber Salad is a refreshing, crunchy, and easy-to-make dish that will become a staple in your fridge! Would you like any custom tweaks?