Pickled Ginger Cucumber Salad

Ever want to try making your own pickles? This Pickled Ginger Cucumber Salad recipe is super fun and simple to throw together and bypasses the arduous canning process. This Pickled Ginger Cucumber Salad adds a tangy, crunchy bite to salads, burgers or sandwiches. I seriously lighten up the sugar compared to most pickle recipes but it doesn’t take away from the tangy goodness.

Serve on top of a grilled turkey, veggie or portobello burgers, wraps or fish tacos. My personal favorite is atop my Korean BBQ Bowls.

Healthy Korean BBQ Bowls

Pickled Ginger Cucumber Salad

VirtualRDN
This Pickled Ginger Cucumber Salad adds a tangy, crunchy bite to salads, sandwiches, wraps and burgers. No canning involved in this super simple recipe.
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Course Salad
Calories

Ingredients
  

  • 1 English cucumber , sliced
  • 1 small onion (or half large onion), thinly sliced
  • 1 clove garlic , minced
  • 1 inch ginger , minced or grated
  • 6 tablespoons red wine vinegar
  • 2 tablespoons rice vinegar , or white vinegar
  • 2 tablespoons sugar
  • 1 tablespoon sesame oil
  • 1/4 cup water

Instructions
 

  • Add cucumber, onions, garlic and ginger to a sealable container such as a mason jar.
  • Mix remaining ingredients together in separate bowl and pour over top of cucumber mixture. Ideally the cucumber pieces should be mostly submerged. Seal tightly.
  • Store in refrigerator for at least 12 hours and up to 5 days. Try to toss/shake intermittently to redistribute ingredients well.
  • Serve on top of a grilled turkey, veggie or portobello burgers, wraps or fish tacos. My personal favorite is atop my Korean BBQ Bowls.
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