Pickle Juice Ranch Cucumber Salad (Print Version)
Cucumbers tossed with dill, parsley, and tangy pickle juice ranch dressing for a refreshing side.
# Ingredients:
→ Salad Base
01 -
2 large Persian cucumbers, thinly sliced
02 -
Pickle slices, as desired
→ Pickle Juice Ranch Dressing
03 -
240 ml sour cream or Greek yogurt
04 -
1 teaspoon Dijon mustard
05 -
1 teaspoon dried onion
06 -
1 teaspoon garlic powder
07 -
1 teaspoon dried parsley
08 -
1 teaspoon dried dill
09 -
120 ml pickle juice
10 -
0.5 teaspoon fine salt
11 -
0.25 teaspoon ground black pepper
# Instructions:
01 -
In a medium bowl, whisk together sour cream or Greek yogurt, Dijon mustard, dried onion, garlic powder, dried parsley, dried dill, pickle juice, salt, and black pepper until entirely smooth. Adjust the pickle juice to enhance tanginess if preferred.
02 -
Place sliced cucumbers and desired pickle slices into a large mixing bowl.
03 -
Pour the prepared Pickle Juice Ranch Dressing over the cucumber mixture. Toss gently with a spatula until everything is thoroughly coated.
04 -
Refrigerate the salad for at least 15 minutes to allow flavors to fully develop. Serve well chilled.
# Notes:
01 -
For a lighter version, substitute Greek yogurt for sour cream. Garnishing with additional fresh dill enhances presentation and flavor.