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

Cook Mode Prevent your screen from going dark

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