This traditional deli-stlye pickled cucumber salad makes a great side dish for deli sandwiches. It is often found at Jewish delis in New York City right alongside the bucket of sour pickles. Naturally gluten-free and vegan, this simple-to-make tangy salad is also an ideal side dish for summer BBQs, meats, fish, or vegan dishes.
You could say I was practically raised in a pickle jar, with memories of this pickled cucumber salad tracing back to my childhood. My bubbe (grandma) had this uncanny ability to transform a few simple cucumbers into a dish that could outshine even the main course.
Her kitchen always had the distinct aroma of vinegar, and her hands, though wrinkled and warm, were skilled at slicing cucumbers with the precision that any deli chef would envy.
Now, I must confess that as much as bubbe’s kitchen was a sanctuary of sorts, the local Jewish-style deli was my secret escape. There, amidst a cacophony of chattering patrons and clanging dishes, I found another perfect plate of pickled sliced cucumbers, each bite a crisp tart reminder of home. It’s funny how a dish so simple carried so many memories.
Inspired by these nostalgic flavors, I decided to recreate this beloved recipe. Maybe it was a way to keep a piece of my childhood on my dinner table, or perhaps I just needed to prove that I could make something as good as bubbe’s without calling her ten times for instructions.
Either way, this pickled cucumber salad recipe is more than just a side dish—it’s a little slice of my history, served with a side of love.
What you need to make pickled cucumber salad
It’s pretty simple and only requires 3 ingredients plus the salt and pepper.
- 1-quart sealable bowl
- Cucumbers or gherkins
- White vinegar
- Cane (raw) sugar
- Salt and black pepper
- Water
Tips for making marinated cucumber salad
- Use a non-leaking sealable bowl for mixing your ingredients, as you will shake it in the end, and trust me, you want a bowl that doesn’t leak.
- When preparing your pickling mixture, ensure that the sugar and salt are completely dissolved in the vinegar and water. Otherwise, it’s just not as delicious.
- Thinly slice your cucumbers to about ⅛ inch thick. Thinner slices absorb the marinade better, resulting in more flavorful, crisp pickles.
- Once the cucumbers are in the marinade, seal the bowl tightly. Give it a good shake to make sure every slice is coated evenly. Here is where you will thank me for reminding you to use a non-leaking bowl.
- Let the sealed bowl of cucumbers marinate for at least three hours.
- For a change, and a more complex flavor, I often add thinly sliced onions along with the cucumbers before sealing the bowl.
- We don’t like carrots in our marinated cucumber salad, as they make it too much like coleslaw (although not as good as our favorite coleslaw!). If you are still wondering why they are in the photo, it is because they are pretty.
Serving suggestions
This pickled cucumber salad is a versatile side that pairs wonderfully with a variety of dishes. Here are some excellent complementary foods:
- Grilled fish or chicken
The light, crisp nature of the salad balances the richness of grilled meats. Try it with the oven BBQ chicken for a refreshing meal. - Sandwiches and burgers
Who doesn’t like a pickle with their burger or deli sandwich? It’s especially great with a hearty falafel burger, offering a delightful contrast in textures. - Barbecue dishes
The tanginess of the pickled cucumbers cuts through the smoky flavors of barbecue beautifully. Serve it alongside BBQ for a match made in heaven.
Some readers have asked . . .
Can I use any type of cucumber for this salad?
Absolutely! While the recipe typically calls for average-sized cucumbers or medium-sized gherkins, feel free to use whatever type of cucumber you have on hand. English cucumbers are a great option because they are seedless and have a mild flavor, but garden cucumbers can also add a nice crunch.
Can I make this recipe without sugar?
Yes, you can make this salad without sugar if you prefer a more tangy flavor. The sugar in the recipe helps balance the acidity of the vinegar, but you can adjust the sweetness to your liking or substitute it with a sweetener of your choice like honey or agave syrup. Just keep in mind that altering the sweetener may slightly change the flavor of the salad.
Does it taste like a pickle?
It’s not as salty or sour as the Kosher dill or traditional Hungarian pickle; it’s the sugar that makes it less of a pickle. However, it does have a similar flavor to a sweet pickle without the traditional spices.
Our pickled cucumber salad recipe
Deli-style pickled cucumber salad
Not as salty or as sour as the Kosher dill pickle, this cucumber salad makes a great side dish for Jewish style deli sandwiches. It is often found at Jewish delis in New York City right alongside the bucket of sour pickles.
Ingredients
- 2 cups sliced cucumber (2 average sized cucumbers or 3-4 medium sized gherkins)
- ⅓ cup white vinegar
- ¼ cup water
- 2 tablespoons sugar (we use cane sugar)
- ½ teaspoon salt
- dash of black pepper
Instructions
- Mix the vinegar, water, salt, and pepper in a 1-quart sealable bowl until the sugar and salt have fully dissolved.
- Thinly slice the cucumbers/gherkins ( ⅛" thick or less) and add them to the bowl of pickling juice.
- Seal the bowl, shake the contents to insure all the cucumber is coated and submerged, then place in the refrigerator for at least 3 hours.
Notes
Some people like onions mixed in with the pickles although I prefer the pickles on their own. If you want onions, thinly slice the onion and mix it in with the cucumber prior to sealing the bowl and shaking.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 18Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 0g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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This was such an easy and tasty side salad! It was tangy and so delicious!
This sounds amazing. We just picked some fresh cucumbers today so I’m going to try it this evening. Can’t wait!
I’ve had delicious cucumber salad before but never tried making it myself! This looks so good I can’t wait to try it!