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–+ servings
Pickle Juice Ranch Cucumber Salad

Pickle Juice Ranch Cucumber Salad: A Refreshing Summer Treat

A refreshing and easy-to-make Pickle Juice Ranch Cucumber Salad that’s perfect for summer gatherings.
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Cucumbers English or Kirby varieties
  • 1 cup Ranch Dressing Store-bought or homemade
  • 1/2 cup Pickle Juice Use dill pickle juice or jalapeño juice
  • 2 tablespoons Fresh Dill Chopped; can substitute dried
  • 1 teaspoon Garlic Powder Adjust according to taste
  • to taste Salt
  • to taste Pepper
Optional Add-ins
  • 2 tablespoons Sliced Green Onions Added before serving for freshness
  • 1 cup Additional Veggies Bell peppers or radishes

Equipment

  • mixing bowl
  • whisk
  • Airtight container

Method
 

How to Make Pickle Juice Ranch Cucumber Salad
  1. In a large mixing bowl, combine the ranch dressing and pickle juice. Whisk until smooth and well-blended.
  2. Gently fold in the thinly sliced cucumbers, chopped dill, and sliced green onions.
  3. Sprinkle in garlic powder, salt, and pepper, adjusting the seasonings to taste.
  4. Carefully toss all the ingredients together until the cucumbers are thoroughly coated.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  6. Just before serving, toss the salad again and taste for any final seasoning adjustments.

Nutrition

Serving: 1cupCalories: 90kcalCarbohydrates: 6gProtein: 2gFat: 7gSaturated Fat: 1gCholesterol: 5mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 12mgCalcium: 40mgIron: 0.5mg

Notes

To store leftovers, keep in an airtight container and consume within 3 days. The salad may release water, so give it a gentle toss before serving again.

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