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Pickle Juice Ranch Cucumber Salad Recipe

4.7 from 118 reviews

A refreshing and tangy Pickle Juice Ranch Cucumber Salad featuring crisp Persian cucumbers tossed with a creamy, zesty pickle juice ranch dressing made from Greek yogurt, Dijon mustard, and herbs. Perfect as a cool side dish for summer meals or BBQs.

Ingredients

Scale

Salad Ingredients

  • 2 large Persian cucumbers, sliced
  • pickle slices, to taste

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
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup pickle juice (adjust to taste)

Instructions

  1. Make the Dressing: In a small bowl, whisk together the Greek yogurt, sour cream, Dijon mustard, dried onion, garlic powder, dried parsley, dried dill, salt, pepper, and pickle juice until smooth. Adjust the amount of pickle juice to your preferred tanginess.
  2. Prepare the Salad: In a large bowl, combine the sliced Persian cucumbers and pickle slices if using. Optionally, add chopped onions for extra flavor.
  3. Dress & Toss: Pour the pickle juice ranch dressing over the cucumber mixture and toss gently until all the pieces are evenly coated with the dressing.
  4. Chill & Serve: Place the salad in the refrigerator and let it chill for at least 15 minutes to allow the flavors to meld. Serve cold for the best refreshing experience.

Notes

  • Use Greek yogurt for a healthier, tangier dressing or substitute with sour cream for a richer flavor.
  • Adjust pickle juice quantity to control the salad’s acidity and flavor intensity.
  • Adding fresh herbs like dill or parsley can enhance the freshness.
  • This salad is best served chilled and consumed within 1-2 days for optimal crispness.
  • Optional: add thinly sliced red onions or fresh dill sprigs for extra texture and aroma.

Keywords: Pickle juice, ranch dressing, cucumber salad, cucumber, creamy dressing, easy side dish, no cook salad