This Tangy Pickle Juice Ranch Cucumber Salad is a refreshing mix of cool cucumbers, zesty ranch, and pickle juice. It’s super easy to whip up, perfect for hot days!
I love how crunchy and tangy this salad is. It’s like a party for your taste buds! Pair it with your favorite grilled meats for a tasty side that everyone will enjoy.
Key Ingredients & Substitutions
Cucumbers: Fresh cucumbers are a must for this salad. I prefer using English cucumbers because they have fewer seeds and a thinner skin. If you can’t find them, Persian cucumbers are a great alternative.
Ranch Dressing: While homemade ranch is fabulous, store-bought makes this salad super quick to prepare. If you’re looking for a lighter option, swap it with Greek yogurt mixed with a little ranch seasoning.
Pickle Juice: You can use juice from dill or bread and butter pickles depending on your taste. Bread and butter will add a sweeter flavor, which might be nice if you like that tangy-sweet contrast.
Onions: Red onions add sweetness and color. If you find them too strong, try using green onions or shallots for a milder flavor.
Dill: Fresh dill really brightens the salad. If you don’t have fresh dill, dried dill can work, just remember to use less since it’s more concentrated.
How Do I Ensure My Cucumber Salad Stays Crisp?
To keep your cucumbers crunchy, it’s important to take a few extra steps:
- Slice cucumbers thinly, but not too thin, to maintain some crunch.
- After slicing, place cucumbers in a colander and sprinkle with salt. Let them sit for about 15 minutes. This draws out excess moisture.
- Rinse the cucumbers and pat them dry with a paper towel before mixing them with the other ingredients. This ensures a firmer bite!
Chilling the salad also helps the cucumbers stay crisp, as well as allowing the flavors to really mingle together. Enjoy your refreshing salad!
Tangy Pickle Juice Ranch Cucumber Salad
Ingredients:
- 3 large cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup ranch dressing
- 1/4 cup pickle juice (from a jar of dill pickles)
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon chopped fresh parsley (optional)
- Salt and black pepper to taste
- 1 teaspoon sugar (optional for balancing tartness)
- Fresh dill sprigs for garnish (optional)
Time Needed:
This refreshing salad takes about 10 minutes to prepare, with an additional 30 minutes to chill in the refrigerator. In just under an hour, you’ll have a delicious side ready to enjoy!
Instructions:
1. Prepare the Vegetables:
Start by slicing the cucumbers and red onions thinly. A sharp knife or mandoline will help you achieve even, thin slices. Place these slices into a large mixing bowl.
2. Mix the Dressing:
In a separate small bowl, combine the ranch dressing with pickle juice. Whisk these ingredients together until they are well combined. This mixture is what gives your salad that tangy and creamy flavor!
3. Combine Ingredients:
Pour the ranch and pickle juice dressing over the cucumbers and onions in the large bowl. Give it a gentle toss to coat the vegetables evenly with the dressing.
4. Add Seasoning:
Now it’s time to add in the fresh dill and parsley (if using). Season with salt, black pepper, and sugar to taste. Toss everything again to blend the flavors thoroughly.
5. Chill the Salad:
Cover the salad with plastic wrap or a lid and pop it in the fridge for at least 30 minutes. This will help the flavors meld together and keep the cucumbers crisp.
6. Final Touches and Serve:
Before serving, taste your salad and adjust the seasoning if needed. If you’d like, garnish with fresh dill sprigs for a beautiful presentation. Serve the salad chilled as a refreshing side dish!
Enjoy your Tangy Pickle Juice Ranch Cucumber Salad!
Can I Use Other Types of Cucumber for This Salad?
Absolutely! While English cucumbers are a great choice, you can also use Persian cucumbers or even regular slicing cucumbers. Just keep in mind that larger cucumbers may have more seeds, so you might want to scoop them out before slicing for a better texture.
What If I Don’t Have Ranch Dressing?
If you don’t have ranch dressing on hand, you can make a quick substitute by mixing plain yogurt or sour cream with some dried herbs (like dill, parsley, garlic powder, and onion powder) until you reach your desired flavor. Alternatively, you could use a vinaigrette for a lighter option!
Can I Make This Salad Ahead of Time?
Yes! This salad can be made up to 24 hours in advance. Just prepare it as directed, cover it tightly, and store it in the fridge. Just remember to give it a gentle toss before serving to redistribute the dressing!
How Long Will Leftovers Last?
Your cucumber salad will last in the fridge for about 2 to 3 days. Just keep it in an airtight container. The cucumbers may soften a bit over time, but the flavors will still be tasty!
