If I do say so myself, I really enjoy my recipe for quick and easy refrigerator pickles. Not too salty, not too tart, it’s so good that I decided to turn it into a salad. This refreshing pickled cucumber salad is a perfect companion with veggie burgers, sandwiches, and wraps. But honestly, you can serve it with just about anything.
This is fantastic to make with mini-cucumbers, which are most always flavorful and crisp. The success of this salad, simple as it is, depends on cucumbers that are firm and not filled with watery seeds. You can also use hothouse cucumbers, quartered or halved lengthwise. Kirby cucumbers are perfectly fine, too, and quite appropriate, since, after all, that’s the kind that is most often used to make pickles.
Mini cucumbers (photo: Abel and Cole, UK)
Variations In place of carrots, try adding any of these:
Serving Size: 1
Amount Per Serving:Calories: 40 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 473mg Carbohydrates: 10g Fiber: 1g Sugar: 6g Protein: 1g
In place of carrots, try adding any of these:
Tip: Try to use organic cukes, since conventional cucumbers are often high on the pesticide list. And unwaxed, please. Though this salad is easy to make, it does require a bit of patience — the veggies need to marinate in the gentle brine for about 24 hours. A small serving of this salad on its own goes a long way, or, you can mix it into a lettuce-and-tomato salad for adding a nice pop of flavor.