This Pickle Juice Ranch Cucumber Salad is a delightful fusion of tangy and creamy flavors, making it a refreshing side dish for any occasion. The crispness of cucumbers combined with the zesty pickle juice ranch dressing creates a unique taste experience. It's incredibly easy to prepare, requiring minimal ingredients and time. Whether you're hosting a summer barbecue or looking for a quick, flavorful salad, this recipe is sure to impress your guests. Plus, it's a great way to use up leftover pickle juice!

Ingredients:

For the Salad:

• 2 large Persian cucumbers (or 10 English cucumbers), sliced
  
  

• Optional: Pickles, sliced
  
  

• Optional: Onions, chopped
  
  

For the Pickle Juice Ranch Dressing:

• 1 cup sour cream or Greek yogurt
  
  

• 1/3 cup mayonnaise
  
  

• 1 teaspoon Dijon mustard
  
  

• 1/3 cup pickle juice (preferably dill pickle juice)
  
  

• 1 teaspoon dried onion or onion powder
  
  

• 1 teaspoon garlic powder
  
  

• 1 teaspoon dried parsley
  
  

• 1 teaspoon dried dill
  
  

• ½ teaspoon salt
  
  

• ¼ teaspoon pepper
  
  

Directions:

1. Prepare the Dressing: In a small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, Dijon mustard, pickle juice, dried onion, garlic powder, dried parsley, dried dill, salt, and pepper until smooth. Adjust the amount of pickle juice to your taste preference for tanginess.
   
   

2. Prepare the Salad: In a large bowl, combine the sliced cucumbers. If using, add sliced pickles and chopped onions for added flavor and texture.
   
   

3. Dress the Salad: Pour the prepared pickle juice ranch dressing over the cucumber mixture. Toss gently to ensure all ingredients are evenly coated.
   
   

4. Chill and Serve: Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld. Serve chilled as a refreshing side dish.
   
   

Nutritional Information (per serving):

• Calories: Approximately 80 kcal
  
  

• Protein: 2g
  
  

• Carbohydrates: 6g
  
  

• Fat: 6g
  
  

• Fiber: 1g
  
  

• Sugar: 3g