Hey y'all! If you're looking for a salad that's crisp, tangy, refreshing, and loaded with flavor, this Pickle Juice Ranch Cucumber Salad is about to become your new favorite. It's perfect for those backyard BBQs, potlucks, or even as a quick, crave-worthy lunch. The combination of cool cucumbers, creamy ranch, and zippy pickle juice is seriously addictive. Let's get cooking!
Why You'll Love This
- The tangy pickle juice adds a punch of flavor you won’t find in any ordinary Cucumber Salad.
- It comes together in just 15 minutes, making it ideal for last-minute gatherings or busy weeknights.
- Crisp cucumbers and creamy ranch deliver a delicious contrast in texture and taste.
- It's gluten-free, vegetarian, and crowd-pleasing for all ages!
- Make ahead friendly—taste gets even better after chilling.
Ingredients
- 3 large English cucumbers, thinly sliced
- ¼ cup red onion, thinly sliced
- ½ cup ranch dressing
- 3 tablespoons dill pickle juice
- ¼ cup fresh dill, chopped
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- ¼ cup chopped dill pickles (optional, for extra crunch)
Step-by-Step Directions
1. Prep the Cucumbers & Onions
Thinly slice the English cucumbers and red onion. If you like, pat the cucumber slices dry with a paper towel for extra crunch.
2. Make the Dressing
In a large mixing bowl, whisk together ranch dressing, dill pickle juice, chopped dill, fresh lemon juice, garlic powder, salt, and black pepper until smooth.
3. Combine & Toss
Add the sliced cucumbers, red onion, and chopped dill pickles (if using) to the bowl with the dressing. Gently toss until everything is evenly coated.
4. Chill & Serve
Cover the bowl and refrigerate for at least 15-30 minutes before serving to let the flavors meld. Serve chilled and enjoy!
Notes
- For extra crunch, use seedless cucumbers and pat them dry before mixing.
- If your ranch dressing is thick, thin it slightly with an extra spoonful of pickle juice or a splash of water.
- This salad is even better on day two, as the flavors develop overnight.
Variations
- Spicy: Add a diced jalapeño or a pinch of red pepper flakes for heat.
- Vegan: Use your favorite plant-based ranch dressing.
- Greek Style: Swap out ranch for tzatziki and add feta cheese.
Required Equipment
- Large mixing bowl
- Sharp knife or mandoline
- Cutting board
- Whisk
- Measuring cups and spoons
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Stir gently before serving to redistribute the dressing.
- Best enjoyed cold; do not freeze as the cucumbers will lose their crispness.
Suggested Pairings & Serving Recommendations
- Pairs perfectly with grilled chicken, burgers, sandwiches, or pulled pork.
- Try serving atop a leafy bed of arugula or spinach for extra greens.
- Great as a tangy side for summer picnics or potlucks.
Pro Tips
- Use English or Persian cucumbers for the best crunch and minimal seeds.
- For bold flavor, use fresh dill and high-quality ranch dressing.
- Chill the salad at least 30 minutes for the most vibrant taste and texture.
Frequently Asked Questions
- Can I make Pickle Juice Ranch Cucumber Salad ahead of time?
Yes! In fact, the flavors get better after chilling for a few hours or overnight. - I don't have ranch dressing—what else can I use?
You can substitute with Greek yogurt-based dressing or a mixture of sour cream, mayonnaise, and herbs for a similar effect. - How do I keep the cucumbers from getting soggy?
Pat them dry after slicing and only add the dressing shortly before serving for maximum crunch.
Prep time: 10 minutes
Total time: 15 minutes
Yield: 4 servings
Ingredients
- 3 large English cucumbers, thinly sliced
- ¼ cup red onion, thinly sliced
- ½ cup ranch dressing
- 3 tablespoons dill pickle juice
- ¼ cup fresh dill, chopped
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- ¼ cup chopped dill pickles (optional, for extra crunch)
Instructions
-
1Thinly slice the English cucumbers and red onion. If you like, pat the cucumber slices dry with a paper towel for extra crunch.
-
2In a large mixing bowl, whisk together ranch dressing, dill pickle juice, chopped dill, fresh lemon juice, garlic powder, salt, and black pepper until smooth.
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3Add the sliced cucumbers, red onion, and chopped dill pickles (if using) to the bowl with the dressing. Gently toss until everything is evenly coated.
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4Cover the bowl and refrigerate for at least 15-30 minutes before serving to let the flavors meld. Serve chilled and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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