Description
A refreshing salad combining cucumbers and pickles with a tangy ranch dressing, perfect for summer gatherings.
Ingredients
- 2 large Persian cucumbers, thinly sliced
- Pickle slices, as desired
- 240 ml 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
- 120 ml pickle juice
- 0.5 teaspoon fine salt
- 0.25 teaspoon ground black pepper
Instructions
- In a medium bowl, whisk together the sour cream or Greek yogurt, Dijon mustard, dried onion, garlic powder, dried parsley, dried dill, pickle juice, salt, and black pepper until completely smooth.
- Place the sliced cucumbers and any desired pickle slices into a large mixing bowl.
- Pour the prepared Pickle Juice Ranch Dressing over the cucumber mixture. Toss gently with a spatula until everything is thoroughly coated.
- Refrigerate the salad for at least 15 minutes to let the flavors fully develop. Serve well chilled.
Notes
For a spicy kick, add cayenne pepper or chopped jalapeños. Serve with fresh herbs or extra pickle slices on top.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American