Pickled Cucumber Salad with Peas and Fresh Dill

By Chef: Amber St. Peter.
Posted: July 27, 2015


Click to rate this post!
[Total: 0 Average: 0]

An easy-to-whip-up summer salad with quick-pickled cukes, crunchy English peas, spicy shallots, and a bunch of fresh dill to kick it up a notch (you know, Emeril-style). This is a great recipe for eating up garden-grown goodies and for feeling a little reset after a week of treatin’ yo’self (hey, it’s summer after-all!). Let’s eat!


  • 2 large cucumbers, peeled, deseeded, and sliced (about 3 cups)
  • 1 large shallot, thinly sliced
  • 1½ tablespoons sea salt
  • 1½ tablespoons champagne vinegar OR apple cider vinegar
  • 1 teaspoon organic coconut sugar
  • 2 tablespoons fresh dill, finely chopped
  • 1 cup uncooked english peas
  • ¼ teaspoon ground black pepper
  1. Wash and peel cucumbers. Remove ends and cut lengthwise, using a spoon to scoop out the seeds from the middle so you have two boat-like halves. Slice the halves thinly into little crescent moon shapes. Place into a medium sized colander.
  2. Thinly slice the shallot and add to colander.
  3. Toss shallots and cucumbers in the salt and let sit about 20 minutes. Once ready, squeeze the veggies to drain excess liquid and rinse the veggies well under cool water.
  4. Place drained + rinsed veggies into a medium mixing bowl and set aside.
  5. In a small bowl, combine vinegar with sugar and stir well. Toss into cucumber + shallot mixture and stir in dill, peas, and pepper. Toss to combine, and serve immediately with an extra sprig of fresh dill. Leftover can be refrigerated up to 3 days. Enjoy!