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Last summer, a friend introduced me to creamy cucumber salad at a party. I spent the rest of the party snacking on the cucumber salad. It was delicious! We do not have parties this summer, but I decided to kick this cucumber salad up a notch by adding my new favorite dressing. Pickle juice ranch!
Pickle juice ranch is my new favorite condiment. Last summer, when I was doing a round of whole 30, I discovered the power of pickles when I was craving something sweet. Adding leftover pickle juice to a homemade ranch dip is delicious and tastes good on various things.
This cucumber salad is super easy to throw together for a quick side dish for any potluck or barbecue, especially if you know someone who loves pickles!
What do you need for this Pickle Juice Ranch Cucumber Salad?
Fresh Cucumbers
Greek Yogurt
A little bit of mayonnaise
Pickle Juice
Dijon Mustard
A packet of Ranch Seasoning
a few pickles ( those are optional)
And that’s it!
How do you make Pickle Juice Ranch Cucumber Salad?
- In a measuring cup, combine ingredients for Pickle juice Ranch dressing.
- Wash, peel, and slice cucumbers. Place them in a bowl.
- Mix the Pickle juice ranch dressing over the cucumbers.
- Let the cucumbers marinate in the fridge for at least two hours.
If you’re looking for a main dish to eat with this salad, you might want to try.
Fire Roasted Tomato Sloppy Joe’s
Ingredients
- 3 cucumbers peeled and chopped
- 1 cup pickle juice ranch dressing
- pickles optional
- onions optional
Pickle Juice Ranch Dressing
- 1 cup plain Greek Yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon dijon mustard
- 2-3 tablespoons pickle juice
- 1/4 teaspoon sea salt
- 1 teaspoon dried dill
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
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In a measuring cup, mix the ingredients together for the pickle juice ranch dressing.
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wash and peel, and slice cucumbers.
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Place cucumbers in a bowl, pour the pickle juice ranch over the cucumbers.
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Marinate the cucumber in the fridge for at least 2 hours.
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Serve cold
2 comments
I use a nearly empty mayonnaise jar, (always organic mayo) . I wash and cut up an organic English Cucumber, leaving the skin on. The cucumber is chopped into small pieces (1/4 to 1/2 inch); then I put them into the mayonnaise jar. I add about 2-4 oz of organic, kosher dill pickle juice. Season to taste with a small amount of salt, pepper, garlic powder and dry dill. Close the lid and shake. Chill and serve. For added color and flavor, you can add finely chopped dill pickles or finely chopped cubanelle peppers. Granich with chopped cherry tomatoes and fresh parsley! Delicious!
Thanks for letting me know!