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Tangy Pickled Cucumber Salad
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Tangy Pickled Cucumber Salad

A brief summary of the recipe.
Total Time30 minutes
Servings: 4

Ingredients

Salad 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 English or seedless cucumbers (about 4 medium)
  • 2 tablespoons finely chopped fresh chives

Instructions

Preparation Instructions

  • In a large bowl, whisk together the apple cider vinegar, olive oil, granulated sugar, kosher salt, and a few grinds of black pepper.
  • Thinly slice the cucumbers and add them to the bowl.
  • Incorporate the finely chopped chives and toss everything together.
  • Cover the bowl and place it in the refrigerator for at least 30 minutes or overnight to let the flavors develop.
  • Before serving, taste the salad and adjust the seasoning with additional salt and pepper if needed.

Notes

This recipe serves 4 to 6. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.