Go Back
Lemon Herb Pickle Cucumber Salad with Parsley and Capers, refrigerator pickle cucumber salad dinner side dish
Brittany Stage

Lemon Herb Pickle Cucumber Salad with Parsley and Capers

Fresh lemon juice and zest replace most of the vinegar in this lighter refrigerator pickle cucumber salad, creating a citrus-forward brine that is bright without being sharp. Whole capers and flat-leaf parsley add a savory, briny depth that makes this simple salad a natural fit beside baked salmon, lemon chicken thighs, or grilled halibut.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium English cucumbers sliced into thin rounds, about 1/8 inch thick
  • 1/3 cup fresh lemon juice from about 2 large lemons
  • 1 tbsp white wine vinegar
  • 2 tbsp extra-virgin olive oil
  • 1 tsp lemon zest from 1 lemon, finely grated
  • 1 tsp granulated sugar
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup flat-leaf parsley leaves loosely packed, roughly chopped
  • 1 tbsp capers rinsed and left whole, not chopped

Equipment

  • sharp knife or mandoline
  • small bowl or measuring cup
  • large mixing bowl
  • microplane or zester
  • glass jar or airtight container

Method
 

  1. Slice the cucumbers into thin, even rounds, about 1/8 inch thick. A mandoline is helpful here for consistency, but a sharp knife works well. Place the sliced cucumbers in a large mixing bowl.
  2. In a small bowl or measuring cup, whisk together the lemon juice, white wine vinegar, olive oil, lemon zest, sugar, salt, and black pepper. Whisk for about thirty seconds until the sugar and salt dissolve and the oil is loosely combined with the citrus. It will not fully emulsify and that is fine.
  3. Pour the lemon brine over the cucumber slices. Toss gently to coat all the rounds. The cucumbers will start releasing their own liquid right away, which will thin the brine slightly and help submerge the slices.
  4. Rinse the capers under cold water and pat them dry. Add them whole to the cucumber bowl along with the chopped flat-leaf parsley. Fold everything together gently so you do not crush the capers or bruise the parsley.
  5. Cover the bowl and refrigerate for at least one hour before serving. This gives the cucumbers time to soften slightly and absorb the citrus flavor without turning limp. Sixty minutes is the minimum, but two hours is ideal.
  6. Before serving, give the salad a gentle stir and taste for seasoning. Add a small squeeze of extra lemon juice or a pinch of salt if you feel it needs a lift. Serve cold using a slotted spoon alongside fish, chicken, or any dinner that has lemon in the main dish.

Notes

Keep the capers whole rather than chopping them. Whole capers hold their texture in the lemon brine and give each bite a small concentrated burst of salt and brine that chopped capers cannot replicate. If you are using salted capers rather than brine-packed, soak them in cold water for five minutes before rinsing.