One afternoon, I filled a jar with leftover sliced cucumbers and poured vinegar over them before I really thought about what I was doing. No fancy recipe, just a handful of ingredients that somehow sounded more like a science experiment than a salad. But then I realized, this isn’t about crunch or freshness—it’s about tangy, sharp vinegar hugging every slice, with whispers of dill and a splash of salt. That vinegar water? It’s like a secret weapon when everything else feels dull or overwhelmed.
Right now, with the weather inching toward heat just enough to make a proper salad feel like a chore, this feels strangely right. It’s not just a side dish; it’s an act of reclaiming what’s in your fridge, turning it into something startlingly bright. I keep thinking about how simple this is, yet how satisfying—to bite into something that’s both cool and punchy at once. Okay, maybe I’ve bugged out a little on cucumbers, but you get me.
Simple Pickled Cucumbers
Equipment
- Chef’s knife
- Cutting board
- Glass jar or container
- Measuring spoons
- Mixing spoon
Ingredients
- 2 cups sliced cucumbers Thinly sliced
- 1/2 cup white vinegar Preferably unfiltered
- 1 tsp salt Kosher or sea salt
- 1 tsp dill Fresh or dried
- 1 tbsp sugar Optional, for balance
- 1 cup water Hot or room temperature
Instructions
- Prepare the cucumbers by thoroughly washing and thinly slicing them with a chef's knife on a cutting board. Place the slices into a clean glass jar or container.2 cups sliced cucumbers
- In a mixing bowl, combine the vinegar, salt, dill, sugar (if using), and water. Stir until the salt and sugar are fully dissolved and the mixture is well integrated, forming a tangy brine.1/2 cup white vinegar, 1 tsp salt, 1 tsp dill, 1 tbsp sugar, 1 cup water
- Pour the vinegar brine over the cucumber slices in the jar, ensuring they are fully submerged. Tap the jar gently on the counter to remove any air bubbles and help the liquid penetrate the slices.2 cups sliced cucumbers, 1/2 cup white vinegar, 1 tsp salt, 1 tsp dill, 1 tbsp sugar, 1 cup water
- Seal the jar tightly with a lid and shake gently to evenly distribute the brine, ensuring all slices are coated. Let it sit at room temperature for about 10 minutes to allow flavors to start blending.
- Transfer the jar to the refrigerator and chill for at least 30 minutes before serving. The cucumber slices will develop a glossy appearance and absorb the tangy flavor, becoming crisp and bright.
This salad is little more than tossing sliced cukes in vinegar, but it’s that acidic punch I crave when summer hits the fan. It feels honest, not polished, like something I’d make again when I’m desperate for a quick, clean refresh.
