Pickle Juice Cucumber Salad with Tangy Ranch (Print version)
Crisp cucumbers tossed in a creamy pickle juice ranch dressing with dill, Dijon, and a cold crunchy finish.
# Ingredients:
For the salad
01 -
1 1/2 lb (680 g) Persian cucumbers, sliced into thin rounds
02 -
1/2 teaspoon kosher salt, plus more to taste
03 -
1/2 cup chopped dill pickles
04 -
1/4 cup thinly sliced red onion
05 -
2 tablespoons chopped fresh chives
For the pickle juice ranch
06 -
1/2 cup (120 g) plain Greek yogurt
07 -
1/4 cup (60 g) sour cream
08 -
1/4 cup dill pickle juice, plus more to taste
09 -
1 teaspoon Dijon mustard
10 -
1 teaspoon dried dill
11 -
1 teaspoon dried parsley
12 -
1/2 teaspoon garlic powder
13 -
1/2 teaspoon onion powder
14 -
1/4 teaspoon black pepper
# Instructions:
01 -
Slice the cucumbers into thin rounds. Toss with 1/2 teaspoon kosher salt and let stand for 10 minutes, then pat dry with a clean towel.
02 -
In a large bowl, whisk together Greek yogurt, sour cream, pickle juice, Dijon, dried dill, dried parsley, garlic powder, onion powder, and black pepper until smooth.
03 -
Add the dried cucumber slices, chopped dill pickles, red onion, and chives to the bowl with the dressing.
04 -
Fold everything together until the cucumbers are evenly coated. Taste and add a little more pickle juice or salt if needed.
05 -
Refrigerate for at least 15 minutes before serving. Stir once more and serve cold.
# Good to know:
01 -
Best served the same day for the crispest texture.
02 -
Chill for 15-30 minutes before serving so the dressing flavors settle.
03 -
If making ahead, store cucumbers and dressing separately until shortly before serving.