Cucumber Salad

I’ve been posting some of my classic recipes recently, such as my potato salad with peas and my easy refrigerated pickled beets, so here’s another classic for you. This simple little salad has a number of different names – cucumber salad, refrigerator pickles. pickled cucumbers,  and the obvious, cucumbers in vinegar. No matter what you call it, it’s easy to make and a fabulous way to preserve your cucumber bounty, whether it’s from your garden or your over-ambitiousness at the farmer’s market. Because of the vinegar, this dish stores easily in your fridge for weeks and makes a perfect side to grilled ribs and chicken. They’re also great on burgers and hot dogs and nothing can be easier to make.

I prefer to make mine with rice vinegar, as it’s not as sharp as white vinegar, but white will certainly work.

lola rugula refrigerator pickles recipe

Cold Cucumber Salad

  • 2 lbs. pickling cucumbers (about 6 medium)
  • 1 medium white onion, sliced thin
  • 1/2 tablespoon kosher salt
  • 1/2 teaspoon black  pepper
  • 2/3 cup unseasoned rice vinegar
  • 1/3 cup water

Remove the ends from cucumbers and discard. Slice the cucumbers thin – I prefer mine sliced over shaved with a mandolin, but you can try it both ways to see what you like – and place them in a large container with a lid. Thinly slice your onion and add to the cucumbers.

Sprinkle the cucumbers and onions with salt and toss well. Sprinkle with pepper, add vinegar and water and toss well again. Using the back of a large spoon or a potato masher, gently press everything down in the bowl.

Cover and refrigerate for 2-3 days, stirring them up and pressing them back down a few times. The cucumbers and onions will release their moisture and create a brine as they mix with the salt, vinegar, and water.

lola rugula cold cucumber salad recipe

You now have quick pickles, basically, and they’re oh, so good!

If you have fresh dill on hand, it’s a delicious addition to this. Also, you can toss with fresh tomatoes before serving – just don’t add them ahead of time, as tomatoes will lose their flavor when refrigerated too long.

You can also use red onions here but be warned that they can turn your salad pink, especially the longer it sits.

Did you have this salad (or pickles) growing up? What did you call them? I’d love to hear about it! And now you know an easy way to preserve them when you’re wondering what to do with a lot of cucumbers.

Enjoy!

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