Sweet and Tangy Marinated Cucumbers


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Tart and sweet, Marinated Cucumbers can be made ahead with ingredients you already have on-hand. No cooking required. Serve this fresh side dish with heartier main dishes, rice-based meals, grilled proteins, burgers, or with any summer meal.

overhead image of marinated cucumbers in a white bowl

Simple Summer Sides

All this week we’re celebrating simple summer sides! It’s hot outside and beautiful produce is in-season, so I know we’re all looking for more ways to prepare those vegetables. 

Follow along as I share my five current favorite summer sides that use one vegetable, pantry staples, and maybe a few herbs or aromatics to round things out. This includes:

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What You’ll Love About These Marinated Cucumbers

Marinated cucumbers have all the sweet-tart crunch of pickles but can go from garden to table in just 30 minutes. Whisk up the sweet and tangy marinade, fold in those cucumbers, and refrigerate before serving to let those flavors shine. 

More Summer Vegetable Sides

overhead image of cucumbers in a white bowl

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4.72 from 7 votes

Sweet and Tangy Marinated Cucumbers

Tart and sweet, this fresh summer side can be made ahead with no cooking required. Serve with heartier main dishes, rice and a grilled protein, or as an easy refreshing side dish to any summer meal.
To adjust the servings in this recipe, click on the number next to servings.
Prep: 15 minutes
Total: 15 minutes
Servings: 4


  • Mixing Bowl


  • 1 Tablespoon minced Red or White Onion
  • 3 Tablespoons Rice Vinegar (substitute white wine vinegar)
  • 2 Tablespoons Olive Oil
  • 1 teaspoon Sugar
  • 1/2 teaspoon Kosher Salt (see note)
  • 1 pound Cucumbers, thinly sliced (look for small or seedless cucumbers, if using larger cucumbers, peel first)
  • Chopped Fresh Mint or Parsley (optional)


  • In a medium mixing bowl, whisk together onion, vinegar, olive oil, sugar, and kosher salt until sugar and salt dissolve.
  • Add cucumbers to dressing and gently fold to coat all of the cucumbers in dressing.
  • Refrigerate until ready to serve (these are best if they’ve had at least 30 minutes in the fridge and can be made up to a day ahead).
  • Optional: Just before serving, drain liquid off cucumbers. (This will likely depend on what you are serving with the cucumbers. The flavorful marinde is great if you are serving the cucumbers over rice or another grain that will soak it up.)
  • Stir in fresh mint or parsley. Serve chilled.


Kosher Salt – I use Morton’s Kosher Salt to test recipes. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to salt, so be sure to taste and adjust as you go. 


Calories: 83kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 293mg | Potassium: 158mg | Fiber: 1g | Sugar: 3g | Vitamin A: 82IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $5.00
Calories: 83
Keyword: dairy free, easy side dish, easy vegetable side, gluten free, no cook recipe, potluck recipe, summer
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About Jess Smith

Jess is the recipe creator and photographer at InquiringChef.com. She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

4.72 from 7 votes (6 ratings without comment)

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