Pickle Juice Ranch Cucumber Salad

A refreshing and easy cucumber salad with tangy pickle juice and creamy ranch dressing, perfect for summer meals and gatherings.

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Prep Time 10

Total Time 30

Servings: 4 servings

Course: Side Dish

Cuisine: American, Salad

Calories: 120

Ingredients Method Notes

Ingredients

Main Ingredients

2 large cucumbers, sliced Choose firm and unblemished cucumbers for best results.
1/2 cup pickle juice
1/2 cup ranch dressing Feel free to substitute with another creamy dressing.
1/4 cup red onion, thinly sliced Soak in cold water for a milder flavor if desired.
1/4 cup dill weed Fresh is preferred but dried can be used as a substitute.
to taste Salt and pepper Adjust seasoning to taste.

Method

Preparation

In a large bowl, combine the sliced cucumbers, pickle juice, ranch dressing, and red onion.
Toss to coat all the ingredients evenly.
Add dill weed, salt, and pepper, adjusting seasoning to taste.
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

Store leftovers in an airtight container in the refrigerator for 2-3 days. The cucumbers may lose some crunchiness over time. This salad can be served as a side dish with grilled meats or sandwiches, or enjoyed with tortilla chips as a snack.