Quick-Pickled Lemon and Kirby Cucumber Salad

Celebrate cucumber season with this refreshing make-ahead side dish.

Quick Pickled Lemon & Kirby Cucumber Salad
Photo: Heami Lee
Hands On Time:
10 mins
Total Time:
4 hrs 10 mins

A duet of sunny lemon cukes and bumpy, sweet Kirbys are the stars of this make-ahead, vibrant side. All you need is 10 minutes of prep time. Then let time do the work as a vinegar mixture gently pickles the veggie medley. This side dish brings brightness to grilled meats and picnic spreads. It's also delicious alongside sandwiches, or even as a salad topping. And it's easy enough to substitute in other cucumber varieties. Persian, English, or another firm, seedless option will work well.


  • 2 cups lemon cucumber wedges (from 2 cucumbers)

  • 2 cups 1-to-2-in. chunks Kirby cucumber (from 4 cucumbers)

  • 1 cup 1/4-in.-thick slices red onion (from 1 onion)

  • 1 cup quartered radishes (from 1 bunch)

  • 1 large clove garlic, thinly sliced

  • 6 sprigs thyme

  • ½ cup white vinegar

  • cup granulated sugar

  • 1 ½ teaspoons kosher salt

  • ½ teaspoon freshly ground black pepper

  • 1 tablespoon olive oil


  1. Combine cucumbers, onion, radishes, garlic, and thyme in a large bowl.

  2. Bring 3/4 cup water, vinegar, sugar, salt, and pepper to a boil in a medium saucepan over high. Pour over cucumber mixture and drizzle with oil. Cover and refrigerate, stirring occasionally, for at least 4 hours and up to 3 days.

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