Marinated Cucumber Salad Recipe

This easy Marinated Cucumber Salad is the perfect side dish for BBQs, picnics, and potlucks. Enjoy it with hot dogs, burgers, grilled chicken, or grilled pork steaks.

Course Side Dish

Cuisine American

Keyword cucumber marinade, cucumber salad marinade, how to make marinated cucumber salad, marinated cucumbers

Prep Time 10

Servings servings

Calories 165kcal

Author Beth Pierce

Ingredients

1 cup apple cider vinegar
1 tablespoon olive oil
½ cup sugar
½ cup cool water
½ teaspoon salt
½ teaspoon fresh ground black pepper
½ teaspoon celery seed optional
2 English cucumbers thinly sliced see notes
½ red onion thinly sliced

Instructions

Add the cider vinegar, olive oil, sugar, water, salt, black pepper, and celery seed in a large, wide-mouthed mason jar, and shake to combine.
Add the cucumbers and red onions to the jar. Refrigerate for one hour up to overnight.

Notes

Use English cucumbers for tender skins that don't need peeling. If using regular cucumbers, peel them to remove the thick skins.
This cucumber salad is best eaten within the first 24 hours while the cucumbers and onions are still a little crisp.
Enjoy this recipe made with other kinds of vinegar like red wine vinegar, rice vinegar, champagne vinegar, white vinegar, or white wine vinegar.
Other vegetables to add include tomatoes, green bell pepper, red bell pepper, or jalapenos.
Try adding fresh herbs like dill, basil, cilantro, or thyme.
Celery seed is a delicious addition to this salad but optional. If it is in your pantry, and you like celery, use it.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The cukes and onions will not remain as crisp, but the salad will still be delicious.

Nutrition