Recipes / Carla Hall’s Pickled Cucumber Salad

Carla Hall’s Pickled Cucumber Salad

By The Editors

Published June 8, 2018

On our road trip for this book, chef Joe Randall took us to Mrs. Wilkes Dining Room, a Savannah institution. You’re seated and served family-style, with a spread of at least twenty classic Southern dishes. The one I kept returning to looked the humblest. It was a little bowl of cucumber slices. But each slice packed a pickle-y refreshing crunch from the two-step technique of salting the cucumber before marinating it. I re-created it here and added chile and dill.

Carla Hall's Pickled Cucumber Salad
Photo: Gabriele Stabile
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Carla Hall shared this recipe when she joined us on Food with Mark Bittman.


Make The Recipe!

Carla Hall’s Pickled Cucumber Salad

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Makes 4 servings 1x

Time 10 minutes



  • 2 large cucumbers, peeled and sliced
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon sugar
  • 1/4 teaspoon chile flakes
  • Dill sprigs, for garnish


  1. Arrange the cucumber slices on a large platter in a single layer. Sprinkle with salt and pepper, cover with plastic wrap, and refrigerate for 1 hour.
  2. Whisk the vinegar, sugar, and chile flakes in a large bowl. Discard any accumulated juices on the cucumber platter. Add the cucumbers to the vinegar mixture and toss well. Return to the platter in a single layer. Cover with plastic wrap and refrigerate for 3 to 4 hours.
  3. Transfer to a serving dish and garnish with dill.

— Recipe from Carla Hall’s Soul Food: Everyday and Celebration