Go Back
–+ servings
Pickle Juice Ranch Cucumber Salad

Pickle Juice Ranch Cucumber Salad: A Refreshing Summer Delight

This Pickle Juice Ranch Cucumber Salad is a refreshing summer side that combines creamy and tangy flavors for a perfect dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large Persian Cucumbers These provide a satisfying crunch; English cucumbers work well as an alternative.
  • optional Pickles Add slices for extra flavor and texture; choose your favorite pickles to complement the dish.
For the Dressing
  • 1/2 cup Pickle Juice Ranch Dressing This creamy tangy dressing enhances flavor; homemade ranch elevates the dish.
  • 1 cup Sour Cream This ingredient adds creaminess; substitute Greek yogurt for a lighter option.
  • 1/3 cup Mayonnaise Contributes richness and a smooth texture to the dressing.
  • 1 tsp Dijon Mustard Adds a slight bite and depth; try spicy mustard for a kick!
  • 1/3 cup Pickle Juice Essential for the tangy flavor of the dressing; prefer dill pickle juice for the best results.
  • 1 tsp Dried Onion Enhances overall flavor; onion powder makes for an easy substitute.
  • 1 tsp Garlic Powder This ingredient adds savory depth to the dressing.
  • 1 tsp Dried Parsley For a touch of color and mild herbal flavor; it’s optional but a nice touch.
  • 1 tsp Dried or Fresh Dill Boosts the ranch flavor and adds a refreshing note.
  • 1/2 tsp Salt Essential for amplifying flavors.
  • 1/4 tsp Pepper A pinch here adds a hint of heat.

Equipment

  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together 1 cup of sour cream (or Greek yogurt), 1/3 cup of mayonnaise, 1 teaspoon of Dijon mustard, and 1/3 cup of pickle juice until smooth and creamy.
  2. Add 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of dried onion, and 1 teaspoon of dried or fresh dill, blending well to combine all flavors.
  3. Wash and slice 2 large Persian cucumbers into thin rounds or half-moons and place them into a large mixing bowl. If using, slice pickles into bite-sized pieces and add them.
  4. Pour the prepared dressing over the cucumber slices (and pickles, if using) and gently toss to coat the cucumbers.
  5. Cover the bowl and refrigerate the salad for at least 15 minutes before serving.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 10gProtein: 4gFat: 15gSaturated Fat: 3gCholesterol: 10mgSodium: 600mgPotassium: 220mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 4mgCalcium: 40mgIron: 1mg

Notes

This salad is best served cold and can be stored in the fridge for up to 2 days.

Tried this recipe?

Let us know how it was!