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Pickle Juice Ranch Cucumber Salad

Pickle Juice Ranch Cucumber Salad
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This Pickle Juice Ranch Cucumber Salad is cool, creamy, and refreshingly tangy. Crisp cucumbers are tossed in a homemade ranch-style dressing made extra flavorful with pickle juice, dill, and parsley. It’s a quick no-cook side dish that pairs perfectly with grilled meats, sandwiches, or summer meals, and it comes together in just minutes.

Ingredients

Scale

Salad Base

  • 2 large Persian cucumbers, thinly sliced

  • Pickle slices, as desired

Pickle Juice Ranch Dressing

  • 240 ml sour cream or Greek yogurt

  • 1 teaspoon Dijon mustard

  • 1 teaspoon dried onion

  • 1 teaspoon garlic powder

  • 1 teaspoon dried parsley

  • 1 teaspoon dried dill

  • 120 ml pickle juice

  • ½ teaspoon fine salt

  • ¼ teaspoon ground black pepper

Instructions

  • In a medium bowl, whisk together the sour cream or Greek yogurt, Dijon mustard, dried onion, garlic powder, dried parsley, dried dill, pickle juice, salt, and black pepper until completely smooth. Adjust pickle juice to taste for extra tang.

  • Add the sliced cucumbers and desired pickle slices to a large mixing bowl.

  • Pour the dressing over the cucumber mixture and gently toss until evenly coated.

  • Refrigerate for at least 15 minutes to allow the flavors to develop.

  • Serve chilled.

Notes

  • Use Persian or English cucumbers for the best crunch and minimal seeds.

  • Greek yogurt makes it lighter while still creamy and flavorful.

  • Chill before serving to enhance the tangy ranch flavor.

  • Add fresh herbs like dill or parsley for extra freshness.

  • Best served fresh, but leftovers can be stored in the fridge for up to 24 hours.

Find it online: https://chocotune.com/pickle-juice-ranch-cucumber-salad/