Pickle Juice Ranch Cucumber Salad
A quick and refreshing side salad that combines tangy pickle juice and creamy ranch dressing with fresh cucumbers, perfect for any occasion.
Ingredients
Vegetables
- 3 cups fresh cucumbers, sliced into bite-sized pieces English or Persian cucumbers work best
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced Rinse under cold water for a milder flavor
- 2 tablespoons fresh dill, chopped 1 teaspoon dried dill can be used as a substitute
Dressings
- 1/2 cup dill pickle juice Use juice from dill pickles; consider lower-sodium options
- 1/2 cup ranch dressing Store-bought or homemade; for a lighter version, use half Greek yogurt
Instructions
Preparation
- Wash cucumbers and slice them into bite-sized rounds or half-moons. Pat dry if they’re very wet.
- Place the sliced cucumbers, halved cherry tomatoes, thinly sliced red onion, and chopped fresh dill into a large mixing bowl.
- Pour the dill pickle juice and ranch dressing over the vegetables.
- Gently toss everything with tongs or a large spoon until evenly coated.
- Taste and adjust seasoning, adding a pinch of salt or more pickle juice if needed.
- Chill the salad in the refrigerator for about 15 minutes before serving.
- Serve cold. If making ahead, toss again briefly before plating.
Notes
Refrigerate leftovers in an airtight container for best texture and flavor (3 to 4 days). Avoid freezing to prevent mushiness. If salad becomes watery, drain excess liquid and add a fresh tablespoon of ranch or squeeze of lemon.