This is a simple, no-fuss cucumber side that’s done in minutes. It’s crisp, slightly sweet, tangy, and full of fresh dill. I picked this up working in restaurant kitchens, where quick pickles were always on hand to add flavor to any dish.
You can prep it ahead and let it sit in the fridge—flavor only gets better. Add thin-sliced veggies like carrots or radishes if you want to mix it up. Toss in red pepper flakes for a little kick.
Got a few cucumbers and a splash of vinegar? You’re already most of the way there.
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
- Slice the cucumbers thin using a knife or mandoline and place in a large bowl. Add the red onion if using.
- Whisk together the vinegar, water, sugar, salt, black pepper, and dill until the sugar is mostly dissolved.
- Pour the marinade over the cucumbers and stir until they’re well coated.
- Toss in the red pepper flakes and smashed garlic clove.
- Cover and refrigerate for at least 30 minutes. The longer they chill, the better the flavor.
- Serve cold. You can drain the liquid before serving or keep it for full flavor.
Step-By-Step Process
Chef Jenn’s Tips
- A mandoline makes quick work of slicing and helps the cucumbers absorb the marinade faster.
- The red onion gives color and sweetness but is optional.
- Fresh dill is key to the flavor—don’t skip it.
- Want a deli-style vibe? Add mustard seeds or peppercorns to the mix.
Make It A Meal
Serve these cucumbers with grilled meat, sandwiches, or as a snack straight from the fridge. They’re great in sandwiches or with anything rich or spicy.
Storage
Keep leftovers in an airtight container in the fridge for up to 4 days. They’ll get a bit softer over time but stay tasty. Don’t freeze—they lose their crunch. Just whip up a new batch when you want more.
Quick Marinated Cucumbers
Add Preferred SourceIngredients
- 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 knife or mandoline and place in a large bowl. Add the red onion if using.
- Whisk together the vinegar, water, sugar, salt, black pepper, and dill until the sugar is mostly dissolved.
- Pour the marinade over the cucumbers and stir until they’re well coated.
- Toss in the red pepper flakes and smashed garlic clove.
- Cover and refrigerate for at least 30 minutes. The longer they chill, the better the flavor.
- Serve cold. You can drain the liquid before serving or keep it for full flavor.
Notes
Chef Jenn’s Tips
- A mandoline makes quick work of slicing and helps the cucumbers absorb the marinade faster.
- The red onion gives color and sweetness but is optional.
- Fresh dill is key to the flavor—don’t skip it.
- Want a deli-style vibe? Add mustard seeds or peppercorns to the mix.
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.
Fabulous. Used jarred dill and green onions . Was all I had. Thanks so much.