Tomorrow is Father’s Day, and many of you will be celebrating outdoors — by the pool, at a picnic, or firing up the grill. In Missouri the weather is often hot and humid this time of year, so nothing beats a cool, refreshing side to complement your burgers, steaks, chicken, or fish. A chilled salad and a pitcher of fresh-squeezed lemonade or limeade make the perfect pairing for a summer meal.
I love cucumbers, and this Pickled Cucumber Salad is light, crisp, and very refreshing — ideal for a warm summer day. It’s quick to prepare and holds up well for a backyard barbecue. If you’re planning a menu, consider pairing it with the Ice Cream Casserole I recently shared for an easy, crowd-pleasing dessert.
Wishing everyone a wonderful Father’s Day with dads and grandfathers.
Pickled Cucumber Salad
Yield: Serves 12–14
Prep Time: 10 minutes, plus chilling time
Total Time: 10 minutes plus 2–8 hours to chill
Ingredients:
- 2 large English cucumbers, thinly sliced (a mandoline speeds this up)
- 2 teaspoons salt (kosher salt recommended)
- 1 cup distilled white vinegar
- 3/4 cup granulated sugar
- 1/2 cup chopped fresh dill or parsley
- 1 medium red onion, thinly sliced (optional)
Directions:
- Arrange the sliced cucumbers on a rimmed baking sheet and sprinkle evenly with the salt. Let them stand at room temperature for about 2 hours to draw out excess moisture, then drain off any liquid.
- In a large bowl, whisk together the white vinegar and sugar until the sugar is fully dissolved.
- Add the drained cucumbers, chopped dill or parsley, and the sliced red onion if using. Season with freshly ground black pepper to taste, and gently toss everything to combine.
- Cover and refrigerate for 2 to 8 hours so the flavors have time to meld. The salad can be made a day ahead and stored in the refrigerator.
- Before serving, transfer the salad to a serving dish and give it a final stir. Serve chilled alongside grilled meats, sandwiches, or as part of a picnic spread.