Description
Pickle Juice Ranch Cucumber Salad is a creamy, tangy summer side dish that’s cool, crunchy, and loaded with fresh herbs and pickle flavour. Made with crisp cucumbers and a homemade ranch dressing spiked with dill pickle juice, this refreshing salad is perfect for BBQs, picnics, or any warm-weather gathering.
Ingredients
For the Salad:
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2 large Persian cucumbers (or 10 small English cucumbers)
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½ cup (120 ml) pickle juice ranch dressing
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Optional: chopped pickles and/or sliced red onion
For the Pickle Juice Ranch Dressing:
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1 cup (240 g) sour cream or Greek yogurt
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⅓ cup (80 ml) mayonnaise
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1 tsp (5 ml) Dijon mustard
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⅓ cup (80 ml) dill pickle juice
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1 tsp (2 g) dried onion or onion powder
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1 tsp (2 g) garlic powder
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1 tsp (1 g) dried parsley
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1 tsp (1 g) dried or fresh dill
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½ tsp (3 g) salt
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½ tsp (1 g) black pepper
Instructions
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In a mixing bowl, whisk together sour cream or yogurt, mayo, Dijon mustard, pickle juice, and all herbs and seasonings until smooth.
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Thinly slice the cucumbers and place them in a large bowl.
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(Optional) Add chopped pickles or sliced red onion.
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Pour the dressing over the cucumbers and toss gently until coated.
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Chill for at least 15 minutes before serving.
Notes
Use chilled cucumbers for extra crunch.
Adjust pickle juice to taste if you like it tangier.
This salad is great made ahead; it gets more flavorful over time.
Stir before serving if stored in the fridge, as cucumbers release water.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American