Pickle Juice Ranch Cucumber Salad
A refreshing salad combining crispy Persian cucumbers with a tangy pickle juice ranch dressing, perfect for summer cookouts and potlucks.
Ingredients
Salad Ingredients
- 2 large Persian cucumbers, thinly sliced Or regular cucumbers peeled and seeded
- 1/2 cup pickle juice ranch dressing See notes below for making your own
- 1 cup sour cream or Greek yogurt Greek yogurt for tang and lower fat
- 1 teaspoon Dijon mustard
- 1 teaspoon dried onion
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- to taste pickle slices Optional, for texture and extra zing
Instructions
Preparation
- Make the dressing: In a small bowl, whisk together the Greek yogurt (or sour cream), mayonnaise (if using to replace some yogurt), Dijon mustard, pickle juice, dried onion, garlic powder, dried parsley, dried dill, salt, and pepper until smooth.
- Taste and add more pickle juice if you want extra tang.
- Prepare the cucumbers: Thinly slice the Persian cucumbers. If using regular cucumbers, peel if desired and cut into thin half-moons; scoop out seeds if they’re watery.
- Add optional mix-ins: Chop pickle slices if you like extra crunch and tang. Finely dice a little red onion or scallion if you want a sharper bite.
- Dress & toss: Pour the dressing over the cucumbers and pickles in a large bowl. Toss gently until everything is evenly coated.
- Chill & serve: Refrigerate the salad for at least 15 minutes so the flavors meld. Serve cold as a side.
Notes
This salad is versatile and can be served with grilled meats, fried chicken, or spicy tacos. Store leftovers in an airtight container for up to 3 days.