Quick Marinated Cucumbers
Quick Marinated Cucumbers are fast, fresh, and ridiculously easy. It’s exactly the kind of side dish you can throw together while the rest of dinner simmers. This is one of those back-pocket recipes I’ve been making for years, ever since I worked in restaurant kitchens where we always had some kind of quick pickle on hand to liven things up. They’re a little sweet, a little tangy, and packed with fresh dill flavor.
This Quick Marinated Cucumbers recipe brightens up just about any meal with zero fuss. You can make them ahead of time and keep them in the fridge for a few days, jazz up the recipe with thinly sliced carrots, jicama, radish and more, or even add a bit of spice with some red pepper flakes.
If you’ve got an abundance of cucumbers growing in the garden or just want an easy recipe, this one is for you! If you’ve got a cucumber, some vinegar, and five minutes, you’re halfway there.
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Ingredients
- English cucumbers – Thinly sliced. I love English cucumbers in this recipe because you can eat them peel and all. If you use waxy cucumbers, peel them and scoop out the seeds before slicing.
- Red onion – Thinly sliced. The pickling will take the bite out of the red onion. You can use sweet onions if you prefer. I’ve tried the recipe with both kinds and they’re both great.
- White wine vinegar – You can also use apple cider vinegar or even regular white vinegar.
- Water
- Sugar
- Salt
- Black pepper
- Fresh dill – Chopped. You can use 1 teaspoon of dried dill but fresh dill makes a big difference with the flavor.
- Red pepper flakes – Optional but adds a bit of heat.
- Garlic – Smashed. A bit of garlic in this recipe is great! Just fish out the clove before eating.
How To Make Quick Marinated Cucumbers
- Thinly slice the cucumbers using a mandoline or sharp knife and transfer them to a large mixing bowl. If you’re including red onion, toss that in as well.
- Combine the vinegar, water, sugar, salt, pepper, and dill. Whisk until the sugar has mostly dissolved.
- Pour the prepared marinade over the cucumbers and give everything a good stir to coat evenly.
- Mix in a pinch of red pepper flakes or add a crushed garlic clove.
- Cover the bowl and place it in the refrigerator for at least 30 minutes. The cucumbers will be tasty after that, but even better after a few hours of chilling.
- Serve chilled—either straight from the marinade for full flavor, or drained if you prefer a lighter, less tangy taste.
Step-By-Step Process
Chef Jenn’s Tips
- Use a mandoline for ultra-thin, even slices that soak up the marinade faster.
- Red onion adds beautiful color and sweetness, but you can skip it if you want something simpler.
- Don’t skimp on the dill. It’s the flavor hero here.
- If you want a more classic deli-style pickle, toss in a few mustard seeds or peppercorns.
Recommended
Make It A Meal
These cucumbers go with everything. I love them piled next to grilled chicken, tucked into a pulled pork sandwich, or layered on a smoked salmon bagel. They’re also a great snack straight from the fridge because they’re cool, crunchy, and totally refreshing.
Storage
Store marinated cucumbers in an airtight container in the fridge for up to 4 days. The cucumbers will soften a bit over time but stay flavorful and safe to eat. These aren’t meant to be frozen because the texture won’t hold up. But they’re so easy, you can just make a fresh batch next time.
Quick Marinated Cucumbers
Ingredients
- 2 English cucumbers thinly sliced
- ½ small red onion thinly sliced
- ½ cup white wine vinegar
- ¼ cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh dill chopped
- pinch red pepper flakes
- clove garlic smashed
Instructions
- Thinly slice the cucumbers using a mandoline or sharp knife and transfer them to a large mixing bowl. If you’re including red onion, toss that in as well.
- Combine the vinegar, water, sugar, salt, pepper, and dill. Whisk until the sugar has mostly dissolved.
- Pour the prepared marinade over the cucumbers and give everything a good stir to coat evenly.
- Mix in a pinch of red pepper flakes or add a crushed garlic clove.
- Cover the bowl and place it in the refrigerator for at least 30 minutes. The cucumbers will be tasty after that, but even better after a few hours of chilling.
- Serve chilled—either straight from the marinade for full flavor, or drained if you prefer a lighter, less tangy taste.
Notes
Chef Jenn’s Tips
- Use a mandoline for ultra-thin, even slices that soak up the marinade faster.
- Red onion adds beautiful color and sweetness, but you can skip it if you want something simpler.
- Don’t skimp on the dill—it’s the flavor hero here.
- If you want a more classic deli-style pickle, toss in a few mustard seeds or peppercorns.
