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Glass jar with pickled cucumber slices, shallots, lemon zest, and black peppercorns.
4.67 from 3 votes

Quick Pickled Cucumber Salad

Infused with a very lemony flavor and light shallot notes, this tangy pickled cucumber salad is sure to be a crowd-pleaser. You can serve it as a side dish or add individual slices to wraps and sandwiches.
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Prep Time: 10 minutes
Resting time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Eloïse

Ingredients
 

For the salad

  • 2 organic English cucumbers or 8 baby cucumbers
  • 1 shallot
  • ¼ teaspoon black peppercorns

For the vinegar brine

  • ½ cup (120 ml) white wine vinegar or white vinegar
  • ¾ (180 ml) water
  • 3 tablespoons sugar
  • 1 ½ teaspoon salt
  • Peel of an organic lemon

Instructions
 

  • Wash the cucumbers. Cut them into thin slices using a sharp knife or a mandolin.
  • Thinly slice the shallot.
  • Retrieve the lemon zest with a citrus zester or a vegetable peeler. Make sure to remove the white parts that can add a bitter taste with a paring knife. Cut the zests into very thin strips (see step-by-step pictures).
  • Add the vinegar, water, salt, sugar, and lemon zest to a small saucepan. Bring to a boil and wait until the salt and sugar have completely dissolved.
  • Add the cucumbers, shallot, and peppercorns to a glass jar (or a bowl if serving right away). Pour the warm vinegar mixture with the lemon strips on top. Close with a lid if using a jar and let it come to room temperature.
  • Place it in the refrigerator overnight or for at least 20 minutes before serving.

Notes

  1. This recipe uses a 1:1.5 vinegar-to-water ratio to make the brine less acidic than regular pickled cucumbers and more enjoyable as a salad. If you plan to eat the cucumbers as regular pickles, you can use a 1:1 vinegar-to-water ratio.
  2. Eat the cucumbers within 48 hours for a dominant lemony flavor. Once they marinate for longer they lose that zestiness and take on a more traditional pickled cucumber flavor.
  3. The color will change after a few days: that's totally normal and doesn't mean that your pickles have gone bad. The bright green color will turn into a more yellowish-green, similar to pickles from the grocery store.
  4. Storage tips: you can store the pickled cucumbers in an airtight container in the refrigerator for 2-3 weeks. Make sure the cucumber slices are completely submerged in pickling liquid at all times.
  5. Read my serving tips above for more ideas.

Nutrition

Calories: 68kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.2g | Fiber: 1g | Sugar: 12g

Equipment

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