Quick Marinated Cucumbers
Add Preferred SourceThis is a super simple, no-fuss cucumber side dish that comes together in minutes. It’s a little sweet, slightly tangy, and loaded with fresh dill. I started making versions of this in restaurant kitchens, where quick pickles were always on hand to brighten up plates.
You can prep these ahead and let them chill in the fridge, or throw them together right before dinner. They go well with just about anything. Want to mix it up? Add thin slices of radish, carrots, or jicama—or kick up the heat with a few red pepper flakes.
Got a couple cucumbers and some vinegar? You’re already halfway done.
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
Scroll down for the full recipe card with exact measurements and printable instructions.
Thinly slice the cucumbers using a sharp knife or a mandoline and place them in a large mixing bowl. Add the sliced red onion, if using, and gently toss to combine.
In a small bowl, whisk together the vinegar, water, sugar, salt, black pepper, and dill until the sugar is fully dissolved and the dressing is well blended.
Pour the marinade over the cucumbers and toss until everything is evenly coated. Add the red pepper flakes or smashed garlic clove, if using, and give it one more gentle mix.
Cover the bowl and refrigerate for at least 30 minutes. The cucumbers will be lightly pickled at this point, but the flavor continues to improve after a few hours as they soak.
Serve the cucumbers chilled, either straight from the marinade or with a little of the liquid drained off if you prefer a milder bite.
Chef Jenn’s Tips
- A mandoline makes quick work of slicing and gives you consistent, thin rounds that soak up flavor fast.
- Red onion adds color and sweetness, but you can skip it if needed.
- Fresh dill really makes a difference—use it if you have it.
- Want a deli-style vibe? Add a few mustard seeds or whole peppercorns.
Make It A Meal
These cucumbers pair great with grilled meats, roasted veggies, or sandwiches. Try them with smoked salmon bagels, barbecue plates, or just as a crisp snack straight from the fridge.
Storage
Keep them in a sealed container in the fridge for up to 4 days. They’ll soften slightly over time but still taste great. Skip freezing—these are best made fresh, and they’re easy enough to whip up anytime.
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
- Slice the cucumbers thin using a sharp knife or mandoline. Place them in a large bowl. Add the red onion slices, if using.
- Whisk together vinegar, water, sugar, salt, black pepper, and dill until the sugar dissolves.
- Pour the dressing over the cucumbers. Toss to coat everything evenly.
- Add a pinch of red pepper flakes or toss in the smashed garlic clove.
- Cover the bowl and refrigerate for at least 30 minutes. They’ll be ready then, but they taste even better after a few hours in the fridge.
- Serve chilled. You can serve them straight in the marinade or drain a bit off if you want them less tangy.
Notes
Chef Jenn’s Tips
- A mandoline makes quick work of slicing and gives you consistent, thin rounds that soak up flavor fast.
- Red onion adds color and sweetness, but you can skip it if needed.
- Fresh dill really makes a difference—use it if you have it.
- Want a deli-style vibe? Add a few mustard seeds or whole peppercorns.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
