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Cucumber Pickle Salad with Vidalia Onion and Celery, refrigerator pickle cucumber salad dinner side dish
Brittany Stage

Cucumber Pickle Salad with Vidalia Onion and Celery

Crisp cucumber, sweet Vidalia onion, and sliced celery come together in a white vinegar brine seasoned with mustard seed and celery seed for a refrigerator pickle salad with a genuine old-fashioned deli flavor. It holds up at room temperature for about an hour, which makes it a reliable choice for potlucks, backyard cookouts, or weeknight dinners when you want a no-fuss side that is already done.
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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 55
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cucumbers English or garden cucumbers, sliced into thin rounds
  • 1 medium Vidalia onion halved and thinly sliced into half-moons
  • 3 stalks celery sliced thin on the diagonal, about 1/4 inch
  • 3/4 cup white distilled vinegar
  • 1/4 cup water
  • 2 tbsp granulated sugar
  • 1 tsp kosher salt
  • 1 tsp mustard seed yellow or brown, do not skip
  • 1/2 tsp celery seed
  • 1/4 tsp black pepper

Equipment

  • sharp knife or mandoline
  • small saucepan
  • large mixing bowl
  • glass jar or airtight container

Method
 

  1. Slice the cucumbers into thin rounds, about 1/8 inch thick. Halve the onion through the root, then slice each half into thin half-moons. Slice the celery stalks on a slight diagonal so you get longer, attractive pieces. Add all three to a large mixing bowl and toss to combine.
  2. In a small saucepan, combine the white vinegar, water, sugar, and salt over medium heat. Stir for about two minutes until the sugar and salt are fully dissolved. You do not need to bring it to a boil. Pull it off the heat and stir in the mustard seed, celery seed, and black pepper.
  3. Let the brine cool for about five minutes. You want it warm but not scalding when it hits the vegetables. Pouring it over while still warm helps the pickling process start quickly without cooking the cucumbers.
  4. Pour the warm brine over the cucumber mixture. Use a large spoon to gently fold everything together so the brine coats all the vegetables. The bowl will look full at first, but the cucumbers and onion will soften slightly and release liquid within thirty minutes.
  5. Transfer everything, including all the brine, into a glass jar or airtight container. Seal and refrigerate for at least two hours before serving. Overnight is better if you have the time.
  6. Taste before serving and add a small pinch of salt if it needs it. Serve cold with a slotted spoon. This is good alongside burgers, pulled pork, baked chicken, or anything that benefits from a bright, tangy counterpoint.

Notes

White vinegar gives this a clean, sharp deli flavor. If you find it too sharp for your taste, reduce the vinegar by two tablespoons and add two more tablespoons of water. The mustard seed will continue to bloom in the brine over time and the flavor deepens noticeably on day two.