Cucumber Ranch Pickle Salad

Ingredients

For the Salad

• 2 large English cucumbers, thinly sliced
• 1 teaspoon kosher salt
• 1/2 small red onion, thinly sliced
• 3/4 cup chopped dill pickles
• 2 tablespoons chopped fresh dill

For the Ranch Dressing

• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 2 tablespoons pickle brine
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper

Substitutions

• Plain Greek yogurt can replace sour cream for more tang.
• Sweet pickles can replace dill pickles but make the salad noticeably sweeter.
• Green onion can replace red onion for a milder bite.
• Fresh chives can replace half the dill.

Instructions

Step 1: Salt the Cucumbers

Toss cucumber slices with salt in a colander and let drain 15 minutes.

Step 2: Rinse and Dry

Rinse quickly under cold water and blot very dry with clean towels.

Step 4: Mix the Dressing

Whisk sour cream, mayonnaise, pickle brine, dried parsley, garlic powder, onion powder, and black pepper.

Step 5: Combine

Fold cucumbers, onion, chopped pickles, and fresh dill into the dressing.

Step 7: Serve

Stir once, taste, and serve chilled with a slotted spoon if liquid has collected.

How to Store Leftovers

Refrigerate in an airtight container for up to 2 days. Stir before serving and drain excess liquid; keep extra dill separate.

Do not freeze because cucumbers and creamy dressing separate and become watery.

What to Serve With It

• grilled burgers
• salmon sandwiches

Common Mistakes to Avoid

• Failing to dry cucumber and onion.
• Chilling overnight before the first serving.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.