This easy quick pickled cucumber salad is the simple summer side your dinner is missing. Pairs perfectly when served with grilled meats like chicken, fish, pork, fish, and beef. You'll need cucumbers for this recipe, sugar, vinegar, green onions, olive oil, black pepper, and salt. Side dishes like this are healthy, vegetarian, light, and fast. Here's how to make it!
NOTES:
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Ingredients:
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
- 2 pounds cucumbers (about 4 medium)
- 2 tablespoons finely chopped fresh chives
Instructions:
- Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.
- Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.
NOTES:
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
