Get ready to transform your culinary experience with this mouthwatering Pickled Cucumber Salad that brings the vibrant flavors of street food right to your plate! This incredibly simple yet incredibly delicious vegan recipe will transport you to a world of crisp, tangy, and refreshing goodness that takes just 15 minutes to prepare. Whether you're a seasoned vegan foodie or just looking to add a zesty twist to your meal, this pickled cucumber salad is about to become your new obsession.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Vegan Street Food
Serves: 4 servings
Ingredients
- Cucumbers
- Vinegar
- Salt
- Sugar
- Garlic
- Dill
Instructions
- Wash and thoroughly clean 3-4 medium-sized cucumbers, removing any blemishes or soft spots.
- Thinly slice cucumbers using a sharp knife or mandoline slicer, creating uniform, translucent rounds approximately 1/8 inch thick.
- In a separate mixing bowl, combine 1/2 cup white vinegar, 2 tablespoons apple cider vinegar, 1 teaspoon salt, and 1 tablespoon sugar. Whisk until salt and sugar are completely dissolved.
- Mince 2-3 fresh garlic cloves finely and add to the vinegar mixture for additional flavor complexity.
- Chop fresh dill fronds, measuring approximately 2 tablespoons, and set aside for garnishing.
- Gently place cucumber slices into the prepared vinegar mixture, ensuring each slice is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to marinate and pickle the cucumbers.
- Before serving, drain excess liquid and sprinkle chopped dill over the pickled cucumber salad.
- Serve chilled as a refreshing side dish or street food appetizer.
Tips
- Slice Consistently: Use a mandoline slicer or a very sharp knife to create uniform cucumber slices. This ensures even marination and a professional-looking presentation.
- Chill for Maximum Flavor: While the recipe suggests a minimum 30-minute marination, letting the cucumbers pickle for 1-2 hours will intensify the flavors even more.
- Vinegar Balance: Experiment with the vinegar ratio. The combination of white and apple cider vinegar creates a complex, balanced tanginess.
- Fresh Herbs Matter: Use fresh dill for the most vibrant flavor. If fresh isn't available, dried dill can work, but the taste won't be as bright.
- Serve Cold: This salad is best enjoyed chilled, so keep it refrigerated until just before serving.
- Storage Tip: The pickled cucumber salad can be stored in an airtight container in the refrigerator for up to 3 days, making it a great make-ahead dish.
Nutrition Facts
Calories: 15kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
