Fresh Pickled Cucumber Salad (2-Month Fridge Pickles)

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Fresh Pickled Cucumber Salad (2-Month Fridge Pickles)

Crisp, tangy, refreshing, and unbelievably simple! This pickled cucumber salad lasts up to 2 months in the refrigerator, becoming even more flavorful as it sits. Perfect as a snack, salad topper, or side dish with meals. Makes 2 quarts.

Ingredients:

  • 4 medium cucumbers, thinly sliced

  • 1 small onion, thinly sliced

  • 1 cup white vinegar

  • 1 cup sugar (optional to reduce; see notes below)

  • 2 cups water

  • 1 tablespoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon red pepper flakes (optional)

  • 1 teaspoon mustard seeds (optional but great flavor)

  • 2–3 cloves garlic, sliced (optional)

Instructions:

  1. Prepare the jars:
    Use two clean quart jars (sterilizing is not required for refrigerator pickles, but jars must be washed well).

  2. Slice the vegetables:
    Thinly slice cucumbers and onion. Pack them tightly into the jars.

  3. Make the brine:
    In a saucepan, combine

    • vinegar

    • water

    • sugar

    • salt

    • black pepper

    • red pepper flakes (optional)

    • mustard seeds (optional)

    • garlic (optional)

    Heat until sugar dissolves — don’t boil. Remove from heat.

  4. Pour over cucumbers:
    Carefully pour warm brine over the cucumbers and onions until jars are full. Tap jars to release air bubbles.

  5. Cool & store:
    Let the jars cool to room temperature, then refrigerate.

  6. Rest time:
    Best after 24 hours, but improves with time.

Recipe Notes

  • These are refrigerator pickles, not shelf-stable. Always keep chilled.

  • They stay crisp because the cucumbers aren’t cooked.

  • Sugar balances the vinegar, but you can reduce it by half.

  • If cucumbers float, place a small piece of cabbage leaf on top to keep them submerged (remove before eating).

  • The flavor becomes stronger and better every week.

Tips & Tricks:

  • Use firm cucumbers like English cucumbers, Persian cucumbers, or pickling cucumbers.

  • Slice thin for more flavor, thicker slices for extra crunch.

  • Add a few sprigs of fresh dill for a classic pickle taste.

  • If the brine doesn’t fully cover cucumbers, add a little extra water/vinegar mix (2 parts water : 1 part vinegar).

  • Stir the jar every few days for even flavor.

Variations:
1. Sugar-Free / Low-Sugar

  • Replace sugar with

    • stevia,

    • monk fruit, or

    • erythritol.

  • Start with ⅓ cup sweetness and adjust.

2. Spicy Pickled Cucumber Salad

Add:

  • 1 sliced jalapeño

  • ½–1 teaspoon chili flakes

  • A few black peppercorns

3. Dill & Garlic Version

Add:

  • Fresh dill

  • 2–4 garlic cloves

  • 1 teaspoon dill seeds

4. Sweet Pickle Style

Increase sugar to 1½ cups
Add mustard seeds + celery seeds

5. Korean-Style Cucumber Pickle

Add:

  • 1 tablespoon gochugaru

  • 1 teaspoon sesame seeds

  • 1 teaspoon soy sauce in brine

Q/A Section
Q: How long do these pickles last?

A: Up to 2 months in the refrigerator. They never last that long!

Q: Can I reuse the brine?

A: Yes, once. Add fresh cucumbers, but flavor may be slightly lighter.

Q: Do I need to boil the jars?

A: No. This is a refrigerator pickle recipe—just clean jars are fine.

Q: Can I reduce the sugar?

A: Yes! Reduce by half or use sugar-free substitutes.

Q: Can I use apple cider vinegar?

A: Yes, but flavor becomes a little sweeter and more fruity.

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