Easy Pickled Cucumber Salad Recipe: Quick to Make, Stores for Months

A few weeks ago, I rediscovered the refreshing crunch of an exceptional cucumber salad at a local restaurant. I'd enjoyed it before but forgotten just how flavorful it could be.

I recreated it at home using time-tested pickling techniques I've relied on for years, and the results were outstanding—crisp, tangy, and utterly delicious.

This simple recipe takes just minutes to prepare and keeps beautifully in the fridge for months. Here's how:

Contents

• Ingredients
• Step-by-Step Instructions
• Results and Tips

Ingredients

• 1 cucumber
• ½ bell pepper
• ½ small onion
• 250 ml vinegar
• 450 g sugar
• 1 tablespoon salt
• 1 teaspoon celery seeds
• 1 teaspoon mustard seeds

Step-by-Step Instructions

This recipe yields just under 1 liter of pickled cucumber salad.

1. Combine vinegar, salt, sugar, celery seeds, and mustard seeds in a saucepan.
2. Heat until the sugar dissolves and the mixture comes to a boil.
3. Remove from heat and let cool completely.
4. Meanwhile, thinly slice the cucumber, bell pepper, and onion.
5. Pack the slices into a clean 1-quart jar. Pour the cooled vinegar mixture over them, leaving about ⅔ cm headspace.
6. Seal the jar and refrigerate until ready to serve.

Results and Serving Tips

Your pickled cucumber salad is ready to enjoy! It develops even more flavor over time and stays fresh in the fridge for several months.

Experiment with green, yellow, or red bell peppers for vibrant color and variety—the more hues, the more appealing the salad.

For immediate serving, skip the jar and mix directly in a bowl; chill briefly before eating.