Easy Pickled Cucumber Salad with Fresh Fennel and Dill

When the garden overflows with crisp cucumbers and fresh herbs, it’s the perfect time to make a quick and refreshing pickled cucumber salad. Unlike traditional pickling that requires a long process, this recipe is incredibly simple, allowing you to enjoy a tangy, vibrant side dish in just a few hours. The classic combination of cucumbers, fresh dill, and a light vinegar brine gets a surprising twist with the addition of thinly sliced fennel, adding a subtle, anise like crunch that elevates the entire dish. This easy, no-fuss salad is a fantastic way to brighten up weeknight dinners or bring a burst of freshness to your next barbecue.

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Prep Time 10

Servings: 6 people

Ingredients Equipment Method

Ingredients

4 medium cucumbers
1/2 cup sliced fennel bulb
1/4 cup fresh chopped dill 1 bundle
1/2 cup apple cider vinegar
2 tbsp cane sugar
1 tsp sea salt

Equipment

1 Chefs Knife or Mandoline
1 Large Glass Bowl

Method

Start by using a chef’s knife or mandoline to thinly slice 4 medium sized cucumbers and 1/2 cup of fennel bulb.
Place cucumbers and fennel into a large glass bowl.
Chop 1/4 cup of fresh dill. Add dill to bowl.
In a small bowl whisk together 1/2 cup of apple cider vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt.
Add liquid to bowl and mix together.
Let cucumber salad marinate in refrigerator for two hours before serving.