Pickled Cucumber Salad

Ever want to try making your own pickles? This recipe is super fun and simple to throw together and bypasses the arduous canning process. Adds a tangy crunchy bite to salads, burgers or sandwiches. Pictured here overtop Korean BBQ Bowls (see recipe link in instructions below)
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  • 1 English cucumber , sliced
  • 1 small onion (or half large onion) , thinly sliced
  • 1 clove garlic , minced
  • 1 inch ginger , minced or grated
  • 6 Tbsp red wine vinegar
  • 2 Tbsp rice vinegar or white vinegar
  • 2 Tbsp sugar
  • 1 Tbsp sesame oil
  • 1/4 cup water


  • 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 so all the cucumber pieces are at least 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 portabello burgers, wraps or fish tacos or my personal favorite on top of Korean BBQ Bowls: https://virtualrdn.com/korean-bbq-bowls/
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