| Prep: 10 mins | Cook: 5 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 40 | 0.1g | 0g | 9g |
| sugars | fibre | protein | salt |
| 8g | 1g | 0.5g | 0.4g |
When I’m longing for a light, refreshing dish that captures the essence of coastal New England summers, I turn to a Pickled Onion and Cucumber Salad. This humble yet flavorful recipe showcases the natural sweetness of fresh cucumbers and the tangy intensity of pickled red onions, making it an ideal side dish for any seafood feast.
A Perfect Balance of Flavors
The magic of this Pickled Onion and Cucumber Salad lies in its balance of sweet, sour, and spicy elements. Each slice of cucumber brings a cool, crisp texture that balances the vibrant acidity of the pickled onions. A dash of mustard seeds and black peppercorns adds earthy depth, while a sprinkle of fresh dill introduces an aromatic finish.
Health Benefits that Shine
Besides being a delightful burst of flavors, this salad is also a treasure trove of health benefits. Cucumbers are hydrating and low in calories, packed with vital nutrients like vitamin K and antioxidants. Red onions offer anti-inflammatory properties, and the vinegar used in the pickling process aids digestion and helps regulate blood sugar levels.
Read more about the health benefits of cucumbers.
Perfect Pairings and Similar Dishes
This Pickled Onion and Cucumber Salad pairs wonderfully with classic New England dishes like grilled lobster tails or clam chowder. Its bright acidity cuts through the richness of seafood and brings a light, summery contrast to heavier, creamy dishes. Additionally, it’s similar to Scandinavian-style pickled vegetables and other fresh salads that emphasize simplicity and natural flavors.
For a twist, you could serve it alongside Mediterranean dishes like falafel or grilled halloumi. The universal appeal of its tangy, sweet notes makes it a versatile addition to a variety of cuisines.
Whether you’re enjoying a warm summer day by the Atlantic or simply want to reminisce about coastal vibes from your kitchen, this Pickled Onion and Cucumber Salad is a must-try recipe. It’s a personal favorite that has become a staple at my family’s dinner table, and I believe it will earn a special spot in your culinary repertoire as well.
What You’ll Need
- 1 large red onion, thinly sliced
- 1 large cucumber, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 tsp salt
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tbsp fresh dill, chopped
Method
Step One
In a medium saucepan, combine the white vinegar, water, granulated sugar, salt, black peppercorns, mustard seeds, and crushed red pepper flakes (if using). Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt have completely dissolved.
Step Two
Remove the saucepan from heat and let the pickling liquid cool to room temperature. This should take about 15-20 minutes.
Step Three
While the pickling liquid is cooling, thinly slice the red onion and cucumber. Place the sliced vegetables in a large bowl or a clean, heatproof jar.
Step Four
Once the pickling liquid has cooled, carefully pour it over the sliced onions and cucumbers, making sure they are fully submerged.
Step Five
Add the chopped fresh dill to the jar, stirring gently to evenly distribute it among the vegetables.
Step Six
Cover the bowl or jar with a lid or plastic wrap and refrigerate for at least 1 hour before serving, allowing the vegetables to absorb the flavors of the pickling liquid.
Step Seven
Stir the pickled onion and cucumber salad before serving to ensure the flavors are well mixed. Enjoy as a side dish or topping for your favorite meals.
