Fresh Pickled Cucumber Salad

Refrigerate:

Let the jars cool to room temperature, then cover and refrigerate. Allow to sit at least 12 hours, ideally 24, before eating.

📝 Notes

Thin slicing is key for a delicate texture — use a mandoline for consistency.

This recipe is not shelf-stable for pantry use — always store it refrigerated.

You can swap white vinegar for apple cider vinegar for a milder tang.

💡 Tips

Add a pinch of crushed red pepper flakes for a spicy version.

Toss into salads, sandwiches, wraps, or grain bowls.

Reduce sugar to 1/4 cup for a low-sugar, more tart option.