These quick and easy marinated cucumbers are a light, refreshing side dish that’s perfect for summer meals. Tossed with herbs in a simple vinegar dressing, they add a crisp, tangy bite to any plate.
These are Mom’s marinated cucumbers – the ones that I grew up eating. It’s truly the best cucumber salad, as the simple dressing allows the cool, crisp cucumbers to shine!
A Light, Refreshing Side Dish that Goes Well with Any Meal
It’s really amazing how delicious a few simple ingredients can taste! Even my kids, who might not be huge fans of pickles or raw veggie salads, love this quick, weeknight side dish. The cucumbers are perfectly acidic, but they’re mellowed by a bit of sugar so they don’t make your mouth pucker too much. Their bright, fresh crunch is the perfect companion for richer dishes like slow cooker pulled pork, bbq beef, and vegetable lasagna.
Ingredient Notes and Tips for Success
- We prefer English cucumbers (or another seedless variety like Persian cucumbers) because they don’t have large seeds to contend with and the skin is thin. You can peel them if you like, or leave the skin intact.
- Slice the cucumbers into very thin rounds. I use a mandoline to make this process very quick and easy.
- Fresh herbs (when available) add great flavor to the cucumbers in vinegar. Dill is my preference, but fresh parsley, basil, or mint also work well.
- Optional additions to the salad: you can add thinly sliced shallots, red onions, or sweet onions to the salad. My mom has also added thinly sliced mini sweet bell peppers, which add a nice touch of color.
How to Marinate Cucumbers in Vinegar
The easy cucumber salad with vinegar and sugar is incredibly fast and convenient when prepped in advance. You’ll find detailed directions in the recipe card below, but here’s the overview:
- Peel the cucumbers first, if desired, but it’s not necessary. I like to leave strips of peel intact (as shown) for nice color and texture.
- Thinly slice the cucumbers and place them in a large bowl.
- In a small separate bowl or jar with a lid, whisk or shake together the vinegar, water, sugar, salt, pepper, and dill. I prefer a mason jar for this task, because you can vigorously shake the mixture until the sugar and salt completely dissolve. Pour the marinade over the cucumbers, cover, and refrigerate for at least 1 hour.
- When ready to serve, drain off the liquid or use a slotted spoon. Garnish with additional fresh herbs, if desired.
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Cucumber Salad with Vinegar
Ingredients
- 2 seedless English cucumbers (or about 3 regular cucumbers), peeled if desired (about 1.75 lbs. or 6 cups total)
- ½ cup distilled white vinegar or apple cider vinegar
- ½ cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- Chopped fresh dill or chopped fresh parsley, to taste
Instructions
- Slice the cucumbers very thinly and place them in a large bowl. I like to use a mandoline to keep the slices even and to make the process very fast, but you can just use a knife if you prefer.
- In a separate small bowl or in a jar, whisk or shake together vinegar, water, sugar, salt, pepper, and herbs. I use a mason jar for this step because it's easy to shake the mixture vigorously so that the sugar and salt completely dissolve. Pour over cucumbers. Cover; chill at least one hour or overnight.
- Drain cucumbers or serve with a slotted spoon.
Notes
- Add thinly sliced shallots, red onions, or sweet onions to the salad. My mom has also added thinly sliced mini bell peppers, which provide a nice touch of color and sweet flavor.
- Exact nutrition information is difficult to calculate, since most of the dressing is drained off before consumption. For purposes of calculating nutrition facts, I assumed that 1/2 of the dressing is consumed, while the other half is drained.
Nutrition
Serving Suggestions
Light, cool, and tangy marinated cucumbers pair nicely with richer entrees, since they bring a bright, acidic component to the meal. For instance, we love them with a southern tomato pie, potato pancakes, grilled burgers, grilled New York strip steak, BBQ beef, the perfect 15-minute grilled salmon, meatball subs with frozen meatballs, mac and cheese with ground beef, this stuffed cabbage recipe, baked ziti with sausage, crock pot brisket, cornflake chicken, fried catfish, smothered pork chops, and with this classic tuna salad recipe.
Preparation and Storage Tips
- Prep ahead! You need at least 1 hour to chill this salad, but you can prepare it far in advance, as necessary.
- How long can you keep cucumbers in vinegar? The marinated cucumber salad will stay fresh in an airtight container in the fridge for at least 1 week. The cucumbers will get softer as they sit, but they’ll still be good. Think of them like refrigerator pickles!
FAQs
- How long do cucumbers need to marinate to soak up flavor? You’ll get great flavor in just 30 minutes, but they’re really great if you let them hang out for a few hours (or overnight). Just give them a gentle stir before serving.
- Can I make this ahead for potlucks or family dinners? Yes! They’re actually better the next day. Make them in the morning or the night before, so that the tangy, sweet brine deepens. They’ll stay bright and crisp in the fridge for 2-3 days.
- What different herbs or add-ins can I try? Classic dill always hits the spot. For a twist, try fresh mint or basil, add very thinly sliced red onion, or even a pinch of red pepper flakes for some kick.
- Are marinated cucumbers healthy? What about salt? Totally a light, veggie-forward side! To keep the sodium in check, use just enough salt to enhance the flavor. You can also try reducing the sugar or using a touch of honey or maple syrup.
Very good and refreshing for summer as well as being quick and easy to prepare.
– Suzanne
More Recipes with Cucumbers
Cucumber Dill Salad
30 minutes mins
Cucumber Tomato Onion Salad
40 minutes mins
Cucumber Sandwiches
25 minutes mins
Originally published in August, 2013, the photos were updated in July, 2025.
Very good and refreshing for summer as well as being quick and easy to prepare.
Very good and refreshing for summer as well as being quick and easy to prepare.
Thanks, Suzanne!
Hi! I need a ball-park figure on the herbs. I bought a 5 ounce package of dill and not quite two pounds of cucumbers. Would 2-3 tablespoons of chopped dill be about right? If I have dill left over, can I freeze it?
I’ll eat the cucumbers over several days, probably. Is it OK to leave them in the brine like pickles? Thanks!
Hi Marion! The amount of herbs is completely up to your preference, but 2-3 tablespoons should be enough. You can freeze fresh dill for 3-4 months! You can keep the cucumbers in the vinegar for up 1 week. They will soften as they sit but will still be tasty!
Thank you!