why make this recipe
Pickle Juice Ranch Cucumber Salad is a refreshing and tangy dish that brings together the crispness of cucumbers and the zing of pickle juice. This salad is perfect for summer gatherings, barbecues, or as a side dish for any meal. It’s simple to make, and the flavors get better as it sits in the fridge. If you love the taste of pickles, this salad is a must-try!
how to make Pickle Juice Ranch Cucumber Salad
Ingredients:
- 2 large Persian cucumbers, thinly sliced
- Pickle slices, as desired
- 240 ml sour cream or Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon dried onion
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 120 ml pickle juice
- 0.5 teaspoon fine salt
- 0.25 teaspoon ground black pepper
Directions:
- In a medium bowl, whisk together sour cream or Greek yogurt, Dijon mustard, dried onion, garlic powder, dried parsley, dried dill, pickle juice, salt, and black pepper until entirely smooth. Adjust the pickle juice to enhance tanginess if preferred.
- Place sliced cucumbers and desired pickle slices into a large mixing bowl.
- Pour the prepared Pickle Juice Ranch Dressing over the cucumber mixture. Toss gently with a spatula until everything is thoroughly coated.
- Refrigerate the salad for at least 15 minutes to allow flavors to fully develop. Serve well chilled.
how to serve Pickle Juice Ranch Cucumber Salad
Serve this salad chilled on its own or as a side dish with grilled meats, sandwiches, or any summer meal. You can also add some fresh herbs on top for extra flavor and color.
how to store Pickle Juice Ranch Cucumber Salad
Keep any leftovers in an airtight container in the fridge. It should stay fresh for about 2 to 3 days. However, the cucumbers may become softer over time.
tips to make Pickle Juice Ranch Cucumber Salad
- For a crunchier salad, serve it the same day you make it.
- Feel free to add other veggies like bell peppers or red onions for extra color and flavor.
- Adjust the seasoning to suit your taste. If you like it spicier, add a dash of cayenne pepper.
variation
You can make this salad lighter by using low-fat yogurt instead of sour cream. Additionally, adding cherry tomatoes can provide a burst of sweetness.
FAQs
1. Can I use different types of cucumbers?
Yes, you can use other cucumbers, but Persian cucumbers are preferred for their thin skins and crisp texture.
2. Is this salad vegan-friendly?
Not as it is, but you can substitute the sour cream or Greek yogurt with a plant-based alternative to make it vegan.
3. How long does it take to make this salad?
It takes about 10-15 minutes to prepare, plus an additional 15 minutes in the fridge to chill and develop flavors.
Pickle Juice Ranch Cucumber Salad
A refreshing and tangy cucumber salad featuring the zing of pickle juice and a creamy dressing, perfect for summer gatherings.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
- 2 large Persian cucumbers, thinly sliced
- Pickle slices, as desired
- 240 ml sour cream or Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon dried onion
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 120 ml pickle juice
- 0.5 teaspoon fine salt
- 0.25 teaspoon ground black pepper
Instructions
- In a medium bowl, whisk together sour cream or Greek yogurt, Dijon mustard, dried onion, garlic powder, dried parsley, dried dill, pickle juice, salt, and black pepper until entirely smooth. Adjust the pickle juice to enhance tanginess if preferred.
- Place sliced cucumbers and desired pickle slices into a large mixing bowl.
- Pour the prepared Pickle Juice Ranch Dressing over the cucumber mixture. Toss gently with a spatula until everything is thoroughly coated.
- Refrigerate the salad for at least 15 minutes to allow flavors to fully develop. Serve well chilled.
Notes
For a crunchier salad, serve it the same day you make it. Adjust the seasoning as per your taste, and feel free to add other veggies for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg