Pickle Juice Ranch Cucumber Salad
This Pickle Juice Ranch Cucumber Salad is a crisp and flavorful side dish that brings serious zing. Sliced Persian cucumbers are tossed in a homemade ranch dressing made with dill, garlic, and tangy pickle juice for an easy chilled salad that pairs beautifully with BBQ, sandwiches, or picnic spreads.
Ingredients
- 2 large Persian cucumbers sliced
- ½ cup pickle juice ranch dressing
For the Pickle Juice Ranch Dressing:
- 1 cup 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
- ½ teaspoon salt
- ¼ teaspoon pepper
- Pickle juice to taste (start with 2–3 tablespoons and adjust)
- Pickle slices optional
Instructions
- In a small bowl, whisk together sour cream (or Greek yogurt).
- Dijon mustard, dried onion, garlic powder, parsley, dill, salt, pepper, and pickle juice. Adjust juice to taste.
- Slice the cucumbers and add them to a large bowl.
- Add pickle slices if using, then pour the dressing over. Toss to coat evenly.
- Chill in the fridge for at least 15 minutes before serving. Enjoy cold!
- See full steps with tips & photos → https://wimpysdiner.net/pickle-juice-ranch-cucumber-salad/
Notes
- Greek yogurt gives a tangier taste; sour cream is milder and creamier.
- Add extra pickle juice for more punch or thinness.
- This salad is best eaten fresh but holds well for up to 24 hours.