7 Days Fun of Clean RecipesDownload
25Apr, 20
Clean Food Love
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Quick-Pickled Cucumber Salad

All about those FAST + TASTY recipes lately!

We had this Salad alongside salmon and brown rice the other night, and it was THE PERFECT simple meal!

Cucumbers are low in calories and contain a good amount of water and soluble fiber, making them very hydrating and great for weight loss and overall health.

English cucumbers are usually sweeter and milder than the regular, garden cucumbers we all grew up with; which have large seeds, and often a more bitter flavor. The skin of English cucumbers is thinner and doesn’t need to be peeled. And because the seeds are very small and easy to eat and digest, the English cucumber doesn’t have to be seeded before eating—we can simply slice and serve.

Cucumbers are in the top 10 for high pesticides, and are on the Environmental Working Group’s “Dirty Dozen” list, designed to help us quickly decide which produce should be purchased USDA organic.

I recommend that the cucumbers you eat be organic, or local garden grown if possible.

Makes about 4 servings


  • 1 large English cucumber
  • 1 small red onion, peeled and halved
  • 1/3 cup rice vinegar, or apple cider vinegar
  • 1/4 cup warm water, filtered
  • 1 Tbsp maple syrup or raw honey
  • 1/2 tsp sea salt
  • 1/4 tsp red pepper flakes


Using a sharp knife, carefully slice your cucumber into 1/8-inch-thick slices.

Thinly slice the red onion.

In a medium glass bowl, whisk together the vinegar, water, maple syrup or honey, sea salt and red pepper flakes.

Place the sliced cucumber and onions into a clean 17oz. wide mouth glass jar.

Pour in your vinegar mixture, and make sure the veggies are completely submerged.

Seal with it’s lid, then refrigerate for at least 2 hours before serving.

Serve and enjoy!

Your pickled cucumber salad will keep well refrigerated for up to 5 days and it will actually taste better after a couple of days.


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