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Pickled Cucumber Salad With Spanish Sweet And Smoky Paprika

August 23, 2024 Master Canner

Martha did it! But before you jump to the conclusion that Martha Stewart invented the idea of slicing cucumbers, tossing them into a marinade, and creating a pickled cucumber salad, let’s set the record straight. In fact, cucumber pickle salads have been a staple in Europe for over a century—no shortage of recipes over there, let me tell you!

So, when we say Martha did it, we mean that the pickled cucumber salad has recently become so popular that even celebrities like her have came up with their own versions. That said, while theirs may not be preserved in a jar or include paprika, ours does—and that’s what makes our pickled cucumber salad truly special.

Cucumbers to use in this recipe

While this recipe is for a cucumber pickle salad, you can’t just use that long English cucumber or any other slicing salad cucumbers to make it! For best results, opt for pickling cucumbers, such as those labeled “dill,” “Kirby,” “pickling,” or “bread and butter.” These varieties are firm and ideal for pickling, unlike slicing cucumbers which can become mushy. Note that gherkins, although pickleable, are a different plant species entirely.

You don’t need to search for the smallest or most perfect dill cucumbers for this pickled cucumber recipe. In fact, one of the reasons we love this recipe is that it allows us to use all those less-than-perfect cucumbers. This way, nothing goes to waste, and you still end up with a delicious result.

Yield

Three 16 oz. (.5 ml) jars

pickled cucumber salad recipe ingredients

grate carrots using a large-hole grater — pickled cucumber salad recipe ingredients

Pickling Salad with Paprika

Here's a simple and delicious recipe for pickling cucumbers: pickled cucumber salad. With just a few ingredients—cucumbers, carrots, garlic, salt, sugar, vinegar, and grapeseed oil—this recipe is easy to make. But what sets it apart is this unexpected ingredient: Spanish paprika, which adds a unique and flavorful twist to this preserve.

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Ingredients

2.5 lb. pickling cucumbers 1,150 g.
1 lb. carrots 450 g.
¼ tsp. ground black pepper
¼ tsp. ground coriander
1 tbsp. smoked spicy paprika or substitute with sweet smoked paprika
6 cloves garlic
2 tbsp. pickling salt
3 tbsp. sugar
¾ cup white vinegar 5%
¾ cup vegetable oil

Instructions

Make the Marinade:

In a large bowl, combine salt, sugar, and paprika with vinegar and vegetable oil.
Use a garlic press to crush all the garlic cloves, then add them to the marinade.
Mix everything thoroughly and set marinade aside to allow the salt and sugar to dissolve and the flavors to meld.

Prepare the Vegetables:

Thoroughly wash the cucumbers, then soak them in cold water for up to 3 hours. After soaking, drain the cucumbers and trim off the ends. Slice them into 1-inch (3 cm) rounds.
Place the sliced cucumbers in a large bowl or pot.
Peel the carrots, then grate them using a large-hole grater. Add the grated carrots to the bowl with the cucumbers.
Toss the cucumbers and carrots together to mix.

Combine Vegetables and Marinade:

Give the marinade a good stir, then pour it over the vegetables. Be sure to use all the marinade, scraping any remaining salt and sugar from the bowl.
Mix the vegetables and marinade carefully, ensuring that all the vegetables are evenly coated.
Cover the bowl and let the cucumber salad sit for 5 hours, stirring it every couple of hours. After 5 hours, you’ll have plenty of liquid from the cucumbers mixed with the marinade—don’t discard it! This liquid is a key part of the recipe.

Sterilize the Jars:

Clean the jars with soapy water, then properly sterilize them. Allow the jars to cool before use.
Tightly pack the cucumber salad into the sterilized jars, leaving as little space as possible. Make sure to leave a
Pour the marinade-cucumber juice mixture over the packed salad. Ensure you leave ½ inch headspace

Process the Jars:

Process the jars in a hot water bath or steam canner according to the recommended time for your altitude and jar size.

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Notes

Processing time guidelines for hot water bath or atmospheric steam canners

Style of Pack: Raw (in Hot Brine)

	Process Time at Elevations of:
Jar Size	0 – 1,000 ft	1,001 – 6,000 ft	Above 6,000 ft
Pints (16 oz, ~500ml)	10 min	15 min	20 min
Quarts (32 oz, ~1L)	15 min	20 min	25 min

Preserve Type Appetizer | Pickles | Side Dish

Cuisine European

Keyword dill pickle recipe | dill pickle salad | pickled carrot salad | pickling salad

We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest and Instagram. And remember, sharing is caring!

If you are in the market for a reliable atmospheric steam canner, VKP brands is one the most popular atmospheric steam canner in use today.

Frequently Asked Questions

Can I pickle these cucumbers using open kettle canning?

As a cold pack, this recipe is unsuitable for open kettle canning. The reason is that open kettle canning requires a boiling hot brine, and additionally, the brine must be free of any oil. In contrast, we use an oil-based cold brine to make this pickled cucumber salad.

To ensure your pickled cucumber salad is shelf-stable, you should use a boiling water bath or an atmospheric steam canner. These methods effectively seal the jars and prevent spoilage. Alternatively, if you prefer not to can the salad, you can simply store it in the fridge. By doing so, you avoid the complexities of canning while keeping your salad fresh for a longer period.

How long will homemade pickled cucumbers keep?

Properly processed pickled cucumbers can last 12 to 24 months if kept in a cool, dark place. However, once you open them, you should refrigerate them and use them within a month. Additionally, always check for any off smells, mold, or changes in texture before eating. If the pickles look or smell strange, it’s best to throw them away to stay safe.

Can pickled cucumbers prepared this way go bad?

Yes, pickled cucumbers can go bad. Although pickling helps preserve them, things like improper sealing, contamination, or storing them too long can cause spoilage. For example, if you see a change in color, smell something off, or find mold, it’s best to throw away the pickles. To avoid this, make sure you store them properly and follow the pickling instructions carefully.

How to use these pickled cucumber salad?

Pickled cucumber salad with paprika and carrots can be used in a variety of ways. Here are some ideas:

As a Side Dish: Serve this pickled cucumber salad alongside grilled meats, sandwiches, or burgers for a tangy, crunchy contrast.
In Wraps or Sandwiches: Add these pickled cucumber salads to wraps or sandwiches for extra flavor and crunch.
As a Topping: Use these pickled cucumbers as a topping for tacos, rice bowls, or even baked potatoes.
As a Snack: Enjoy it on its own as a refreshing and flavorful snack.

Pickled Cucumber Salad With Spanish Sweet And Smoky Paprika

Cucumbers to use in this recipe

Yield