Dill Pickle Cucumber Salad

Name: Dill Pickle Cucumber Salad
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 large English cucumber; 1/4 cup fresh dill; 1 tbsp extra virgin olive oil; 2 tbsp white vinegar; 1/2 tsp salt; 1 clove garlic, grated; 1/2 tsp sriracha; 1/4 tsp MSG

A quick, no-cook dill pickle cucumber salad made with thinly sliced English cucumbers, fresh dill, vinegar, and olive oil that delivers bright pickle flavor with maximum crunch.

🌍American 🏷️Cucumber salad 🏷️Dill pickle 🏷️Quick snack 🏷️Easy recipe No-cook

🏷️

🏷️Refreshing

-0:00

logagmonTikTok

Total

5 min

Servings

1

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by logagm

-0:00

logagmonTikTok

Ingredients

1 large English cucumber
1/4 cup fresh dill
1 tbsp extra virgin olive oil
2 tbsp white vinegar
1/2 tsp salt
1 clove garlic, grated
1/2 tsp srirachaoptional
1/4 tsp MSGoptional

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Instructions

1
Thinly slice the entire cucumber and place the slices into a large container with a lid.
2
Chop fresh dill and add it to the container with the cucumbers.
3
Add olive oil, white vinegar, and salt.
4
Grate one clove of garlic directly into the container.
5
Add sriracha for spice, if desired.
6
Add MSG for extra flavor.
7
Secure the lid on the container and shake vigorously to combine all ingredients.
8
Serve immediately and enjoy.

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Tips & Notes

Pro tips

Slice cucumbers paper-thin with a mandoline or sharp knife for maximum crunch and faster dressing absorption.
Salt the sliced cucumbers lightly and let sit 5 minutes to draw out excess water, then drain before tossing with dressing to prevent a soggy salad.
Use fresh dill within a day for best flavor—dried dill loses the bright, aromatic quality that makes this salad taste authentically like a pickle.
Taste and adjust vinegar or salt just before serving since the salad will continue to marinate and flavors intensify over time.

Substitutions

White vinegar → Apple cider vinegar (slightly sweeter, less sharp)
Extra virgin olive oil → Neutral oil like canola (if you prefer less grassy flavor)
English cucumber → Regular cucumber, peeled and seeded (drier result but still acceptable)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 2 days; it softens gradually but remains fresh. Best eaten within 4–6 hours for maximum crunch.