This Pickle Juice Ranch Cucumber Salad is a refreshing and tangy side dish that combines crisp cucumbers with a creamy ranch dressing brightened by dill pickle juice. It’s quick to prepare, bursting with flavor, and perfect for warm days or as a crunchy complement to your meals.
Ingredients
3 cups sliced cucumbers (thin, about 2–3 medium cucumbers)
½ cup sliced red onion (optional, for a bite of sharpness)
¼ cup dill pickle juice
½ cup ranch dressing (homemade or store-bought)
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
Salt & black pepper, to tasteOptional: chopped dill pickles or sliced radishes for extra crunch
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prep cucumbers: Thinly slice the cucumbers and place them in a large bowl. Add red onions if using.
Make the dressing: In a separate bowl, whisk together the ranch dressing, pickle juice, and dill. Season with a pinch of salt and pepper.
Toss & chill: Pour the dressing over the cucumbers. Toss until evenly coated.
Let it marinate: Cover and refrigerate for at least 30 minutes (or up to 4 hours) for the flavors to meld.
Serve cold, garnished with extra dill or a drizzle of pickle juice if desired.
Servings and Timing
This recipe makes about 4 servings. Preparation takes roughly 10 minutes, plus at least 30 minutes of chilling time to let the flavors develop.
Variations
I like to switch things up by adding sliced radishes for extra crunch or chopped dill pickles for more tang. For a spicy kick, I sometimes mix in jalapeño pickle brine or sliced pickled jalapeños. Using seedless or English cucumbers gives the best texture, but any cucumber works well.
Storage/Reheating
I store the salad in an airtight container in the refrigerator, and it stays fresh for up to 2 days. Since it’s best served cold, I don’t recommend reheating it. Instead, just give it a quick stir before serving to redistribute the dressing.
FAQs
Can I make this salad ahead of time?
Yes, I usually make it a few hours ahead or even the night before. The flavors get better as it sits in the fridge.
What kind of cucumbers work best?
I prefer English or seedless cucumbers because they have fewer seeds and a crisper texture, but regular cucumbers are fine too.
Can I use a different dressing instead of ranch?
Absolutely. You could try a Greek yogurt-based dressing or even a vinaigrette, but the ranch adds a creamy, tangy base that pairs perfectly with the pickle juice.
Is this salad suitable for a low-carb diet?
Yes, cucumbers and the other ingredients are low in carbs, making this salad a great option for low-carb or keto diets.
How can I make this salad spicier?
I add some jalapeño pickle juice or sliced pickled jalapeños for a nice spicy twist without overpowering the other flavors.
Conclusion
I find this Pickle Juice Ranch Cucumber Salad incredibly easy to whip up, and it always adds a fresh, tangy brightness to any meal. It’s a perfect side dish for summer or whenever I want something light but flavorful. Give it a try—I’m sure you’ll love the zing that pickle juice brings to this classic cucumber salad.
Recipe:
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Pickle Juice Ranch Cucumber Salad
- Total Time: 40 minutes (including chilling time)
- Yield: 4 servings
Description
A refreshing and tangy side dish combining crisp cucumbers with creamy ranch dressing brightened by dill pickle juice, perfect for warm days or as a crunchy complement to meals.
Ingredients
3 cups sliced cucumbers (thin, about 2–3 medium cucumbers)
½ cup sliced red onion (optional)
¼ cup dill pickle juice
½ cup ranch dressing (homemade or store-bought)
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
Salt & black pepper, to taste
Optional: chopped dill pickles or sliced radishes for extra crunch
Instructions
- Thinly slice the cucumbers and place them in a large bowl. Add red onions if using.
- In a separate bowl, whisk together ranch dressing, pickle juice, and dill. Season with salt and pepper.
- Pour the dressing over the cucumbers and toss until evenly coated.
- Cover and refrigerate for at least 30 minutes (or up to 4 hours) to let flavors meld.
- Serve cold, garnished with extra dill or a drizzle of pickle juice if desired.
Notes
Use English or seedless cucumbers for the best texture.
Add sliced radishes or chopped dill pickles for extra crunch.
For a spicy twist, mix in jalapeño pickle juice or sliced pickled jalapeños.
Salad can be made ahead; flavors improve after chilling.
Store in an airtight container in the fridge for up to 2 days. Do not reheat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook, marinating
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 90
- Sugar: 3g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
