A quick, tangy, and refreshing cucumber salad made with dill pickles and pickle juice instead of mayo, perfect as a light and healthy side dish.
Salt cucumbers and let them sit to draw out moisture to keep salad crisp. Use good quality pickle juice for best flavor. Chill salad before serving for flavors to meld. Optional to add a splash of cold water if salad is too tangy. Can add jalapeños or cayenne for spice. Store leftovers in airtight container in fridge up to 2 days; salad may get soggy after that.
Keywords: cucumber salad, dill pickle salad, no mayo salad, healthy side dish, quick cucumber salad, low carb salad, gluten free salad, vegan salad