Sweet and Tangy Marinated Cucumbers

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 Time15

Total Time15

Course: Side Dish

Keyword: dairy free, easy side dish, easy vegetable side, gluten free, no cook recipe, potluck recipe, summer

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $5.00

Equipment

Mixing Bowl

Ingredients

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)

Instructions

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.

Notes

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.

Nutrition