Make Ahead

Summer Pickled Cucumber Salad (a.k.a. quick pickle)

June  8, 2010
1 Ratings
  • Serves 8-10
Author Notes

When I was growing up, this salad was a staple in our home during the summertime. A perfect complement to bbq chicken, the tangy vinegar is a refreshing break from mayo-based summer side dishes. I tried to think of a more catchy title before submitting to this contest, but it was only known as "cucumber salad" in our home. After assembling, give the salad a little time to rest in the fridge before eating, but is still good days later (not that it will last that long!) When last week's CSA share yielded a couple of gorgeous cukes and a sweet Texas onion, I couldn't wait to make it for the first time this year. —BonEllen

What You'll Need
  • 2 fresh cucumbers
  • 1 sweet onion
  • 3/4 cup white vinegar
  • 1/3 cup cold water
  • 1 cup ice cubes
  • 3 tablespoons sugar
  • 2 teaspoons dried basil
  • 1 teaspoon celery seeds
  • 3/4 teaspoon salt
  1. Prepare onions and cucumbers by cutting in half, and then thinly slicing. It is perfectly acceptable to use a food processor for this step! If using local cucumbers (or English cucumbers) do leave the skin on.
  2. Combine the sliced cucumbers and onions with the rest of the ingredients in a dish with a tight-fitting lid. Toss a few times with a spoon to separate slices and distribute spices. Then close, shake a few times, and place in the fridge for at least an hour or two. Feel free to give a good shake, or simply invert, whenever you open the fridge and see it sitting there.
  3. Serve with a slotted spoon.
Contest Entries

See what other Food52ers are saying.

  • deensiebat
  • TheWimpyVegetarian
  • BonEllen
  • Scott

8 Reviews

Scott July 18, 2019
What do the ice cubes do if this is being kept in the fridge anyway?
KB April 16, 2015
Mom always made this and now I do. I use dill instead of basil. Then the secret ingredient is to add just a pinch of freshly grated nutmeg. It really gives the flavors a boost and no one has been able to figure out the secret.
Sometimes she would let it sit overnight, then drain off all the liquid and stir in a little sour cream. That's good, too!
jleclercq51 July 12, 2011
Made this in a gallon ziploc bag...easy easy easy to mix, store, and transport. Set the bag in a large bowl while filling. Thanks Bonnie! Jennifer from the C.S.A.
deensiebat June 14, 2010
Reminds me of summer salads as a kid. I might cut the sugar a bit (but I'm often squicked out by the mixing of sweet and savory). Or maybe it's necessary to balance out the onion?
This looks great!
BonEllen June 9, 2010
Thanks! It tastes great too! ;)
Mickie_G June 8, 2010
This sounds like something my husband's mother used to make. He loves it.
BonEllen June 9, 2010
Cool! This is one of my childhood summertime traditions that my husband now looks forward sharing to with our family each summer!