If you're looking for a light and refreshing summer side dish, this marinated cucumbers and onions recipe is about as simple as it gets!
It’s crisp, tangy, and just a little bit sweet... almost like a quick pickle you can keep in the fridge and scoop out whenever you need an easy side in the summer heat.
Why You'll Love This Recipe
Light and refreshing - Chilled cucumber and onions are perfect for hot summer days when you don’t want anything heavy.
Simple ingredients - Made with pantry staples and fresh produce.
Make-ahead friendly - It actually tastes better after it sits for a few hours. So you can make it ahead of time and let it hang out in the fridge until serving time.
A Classic Midwest favorite - This is the kind of recipe that shows up at family reunions, potlucks, and backyard BBQs. And when cucumbers are showing up in everyone's garden, a cucumber salad is a great way to put them to use for a crowd.
A Little Backstory
My grandma used to make cucumbers marinated in vinegar, and they’ve been a summer staple around here ever since. I’m pretty sure they’ve graced our red and white checkered tablecloth more than once at family reunions.
They're cool, crisp, and perfect alongside anything coming off the grill.
Ingredients
- cucumbers: Fresh cucumbers are the base of this recipe. English or garden cucumbers both work well. I like to partially peel the regular gardens - then they get a zebra like appearance.
- white onion - White onion has a little more bite, which works well with the vinegar marinade.
- vinegar - White vinegar gives this salad its classic tangy flavor.
- sugar - Adds just a touch of sweetness to balance the vinegar (this is key for that classic flavor).
- olive oil - This is optional, but I always add it because it adds a little body to the dish.
- garlic powder - For just a hint of flavor without overpowering the cucumbers.
How to Make Marinated Cucumbers and Onions
- Step 1: Slice the cucumbers. Trim the ends, peel if desired, and slice cucumbers thin. Place in a large bowl.
Add the onion. Thinly slice the onion and add it to the cucumbers.
- Step 2: Make the marinade. In a small bowl, whisk together vinegar, water, sugar, olive oil, garlic powder, salt, and pepper.
- Step 3: Combine. Pour the marinade over the cucumbers and onions and toss to coat.
- Step 4: Chill. Refrigerate for at least 2 hours before serving.
How Long Should Cucumbers Marinate?
- 30 minutes is going to give you a lightly pickled flavor. If you have the time, let them marinate a little longer.
- 2 hours - this is where I think they still have the best flavor. They're cool and crunchy, with a little tang.
- overnight is also delicious and will give off the strongest flavor. The cucumbers will have soaked up a little more of the garlic and vinegar.
The longer they sit, the more flavor they absorb.
Tips for the Best Marinated Cucumbers
- Slice thin - Use a chef's knife or a mandolin for uniformly thin slifces. They absorb the marinade better.
- Use fresh cucumbers - Firm cucumbers will stay crisp longer.
- Let them sit - This is one of those recipes that improves with time!
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Cucumber and Onion Marinade Ratio
If you want to remember this recipe without looking it up, here’s a simple ratio to remember. (And don't worry, this recipe will still be here for you if you forget!)
- ½ cup vinegar
- ¼ cup water
- 1–2 tablespoons sugar
- ½ teaspoon salt
You can adjust the sweetness or tanginess to your taste.
Easy Variations
Even though I love this simple version, here are a few easy ways to change it up:
- Add fresh herbs like parsley or mint
- Add grape or cherry tomatoes
- Sprinkle in crumbled feta cheese
- Add black or kalamata olives
- Swap in red or yellow onion
What to Serve With Old Fashioned Marinated Cucumbers
These are perfect alongside:
- grilled burgers
- bratwurst (or brats, as we call them in the midwest)
- barbecue chicken
- pulled pork sliders or sandwiches
If you prefer something creamy, try my Creamy Cucumber Salad.
How to Store Leftovers
Store leftovers covered in the refrigerator for up to 2–3 days.
After that, the cucumbers will soften and lose their crisp texture.
These marinated cucumbers are a great low carb side dish for Air Fryer Italian Sausage and Peppers!
Other Summer Side Dishes
Recipe
Marinated Cucumbers and Onions
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Ingredients
- 4 cucumbers thinly sliced
- 1 small white onion thinly sliced
Marinade:
- ½ cup white vinegar
- ¼ cup water
- 1-2 Tablespoons sugar
- 1 Tablespoon olive oil optional
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Trim the ends of 4 cucumbers, peel if desired, and slice thin. Place in a large bowl.
- Add 1 small white onion, sliced.
- In a small bowl, whisk together ½ cup white vinegar, ¼ cup water, 1-2 Tablespoons sugar, 1 Tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon salt and ¼ teaspoon black pepper
- Pour marinade over cucumbers and onions and toss to coat.
- Cover and refrigerate for at least 2 hours before serving.
Notes
- Add grape, cherry or sliced tomatoes to the mix and allow to marinade
- Everything is betta' with feta! Add some crumbled feta cheese. Yum!
- Black or kalamata olives add a nice brininess and color contrast
- Switch up your onion and use red or purple onion. Heck, if you have a yellow onion you can use that, too!
- Add some fresh herbs like flat leaf parsley or mint.
- Best flavor develops after a few hours or overnight.
- Adjust sugar to taste for a sweeter or tangier salad
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Peter says
Very nice I always put tomato and lightly cooked mussels in as well leave about a week before eating.