Refrigerator Cucumber Salad
We adore the cool, sweet, and tangy crunch of pickles so much that we often find ourselves wishing we could make a meal out of them. Well, we’ve come pretty close! This Refrigerator Cucumber Salad uses the same process for making a quick refrigerator pickle and adds a few other veggies for a healthy and yummy side dish that you can keep coming back to.
A refrigerator pickle is a method of pickling a vegetable without the hassle of canning. You create a simple brine, pour it over your veggies, and stick the whole thing in your fridge. Voila, pickles!
This salad borrows that basic method, which is absolutely wonderful because it means that this stuff will keep in a jar in the fridge for two months. We doubt it will stick around that long (it sure never does around here), but it’s awfully nice to have a healthy snack or side in the fridge to heap on your plate any time of day.
It doesn’t hurt that it’s super tasty either. Tangy, sweet, and crunchy, the cucumbers and peppers in this salad stay wonderfully crisp. The longer it sits, the more deliciously pickled it becomes, but we find we can’t help opening up that jar for a few bites as soon as it becomes chilled.
This lovely little salad is comforting in its scrumptious simplicity. It’s fresh, easy, and while it could last for months, we find there’s just never quite enough for that to happen!
Why You’ll Love This Recipe
This Refrigerator Cucumber Salad is a delightful blend of flavors and textures. It’s quick to prepare, requires minimal ingredients, and stays fresh for up to two months. Perfect for a refreshing snack or a side dish, its tangy sweetness is irresistibly good.
Kitchen Equipment You’ll Need
- Medium bowl or half-gallon mason jar
- Sharp knife or mandoline for slicing
- Saucepan
- Measuring cups and spoons
Ingredients
- 5 medium cucumbers, thinly sliced
- 1 large red onion, thinly sliced
- 1 large bell pepper, thinly sliced
- 1 1/2 cups sugar
- 1 1/2 cups white vinegar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon red pepper flakes
Step-by-step Instructions
- In a medium bowl or a half-gallon mason jar, toss together cucumbers, onions, peppers, and salt. Set aside.
- Combine vinegar, sugar, mustard seed, celery seed, and pepper flakes in a saucepan and bring to a boil.
- Once at a boil, remove from heat and add 2 handfuls of ice.
- Once the ice has melted, pour the vinegar mixture over the cucumbers. Cover and store in the refrigerator. It will keep for 2 months.
Tips for Success
- For extra crispiness, soak the cucumber slices in ice water for 30 minutes before pickling.
- Ensure the vegetables are fully submerged in the brine for optimal flavor.
Additional Tips and Variations
Feel free to experiment with different types of vinegar like apple cider or rice vinegar for unique flavors. You can also add sliced radishes or carrots for added crunch.
Nutritional Highlights (Per Serving)
Calories: Approximately 60
Carbohydrates: 15g
Protein: 1g
Fat: 0g
Fiber: 1g
Frequently Asked Questions (FAQ)
Can I use other vegetables?
Absolutely! This recipe is versatile, and you can add vegetables like carrots or radishes.
How long does it need to chill before eating?
It’s best to let it chill for at least 2 hours, but overnight is ideal for full flavor.
Do I need to sterilize the jar?
No need for sterilization since this is a refrigerator pickle, but make sure the jar is clean.
Conclusion
We hope you enjoy making and savoring this Refrigerator Cucumber Salad as much as we do. It’s a simple yet flavorful dish that’s perfect for any occasion. Why not give it a try and let us know how it turns out? We’d love to hear about your experience!
