Description
A cool, creamy, and tangy cucumber salad tossed in a pickle juice ranch dressing. Crisp Persian cucumbers are coated in a flavorful blend of sour cream or Greek yogurt, Dijon mustard, herbs, and briny pickle juice for the perfect refreshing side dish. Ideal for BBQs, picnics, or as a zesty companion to sandwiches and grilled meats.
Ingredients
Salad:
2 large Persian cucumbers, sliced (about 300 g)
Pickle slices, to taste (optional)
Pickle Juice Ranch Dressing:
1 cup sour cream or Greek yogurt (240 g)
1 teaspoon Dijon mustard (5 g)
1 teaspoon dried onion (1 g)
1 teaspoon garlic powder (3 g)
1 teaspoon dried parsley (1 g)
1 teaspoon dried dill (1 g)
½ teaspoon salt (3 g)
¼ teaspoon black pepper (1 g)
½ cup pickle juice (120 ml, adjust to taste)
Instructions
Make the dressing: In a medium bowl, whisk together sour cream or Greek yogurt, Dijon mustard, dried onion, garlic powder, parsley, dill, salt, pepper, and pickle juice until smooth. Adjust pickle juice to your desired tanginess.
Prepare cucumbers: Slice Persian cucumbers into thin rounds. Add pickle slices if desired.
Assemble salad: Place cucumbers (and pickles, if using) in a large bowl. Pour dressing over and toss until evenly coated.
Chill: Cover and refrigerate for at least 15 minutes to let flavors meld.
Serve: Enjoy cold as a side to BBQs, sandwiches, or grilled meats.
Notes
Chill before serving for extra refreshing flavor.
Adjust tanginess by changing the amount of pickle juice.
Use Persian or English cucumbers for best texture.
Add sliced radishes or celery for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American