Simple Marinated Cucumbers + Why Vinegar May Save Your Dish

Marinated Cucumbers -

Would you be surprised if I told you I had eight different kinds of vinegar in my cupboard?

Before I lived in Europe, my experience with vinegar was limited to dying Easter eggs. And that’s exactly what I thought about when I smelled the simple oil and vinegar dressing on the salads I ate in Austria.

I tried to suppress my egg-dying thoughts, not wanting to offend my sweet elderly hostesses by scrunching my nose. Then I grew to love vinegar’s bite. Kind of like how I grew to love plain sparkling water.

When I started spreading my little culinary wings, I discovered how necessary vinegar is! Have you ever made something, tasted it, and thought it was sort of “meh”? So you put some salt on it, which improved the flavor some, but it was still lacking? Chances are it needed some acid.

Acid helps to brighten flavors. Vinegar is an acid.

(Citrus is also acidic and does the same thing, but we’re talking vinegar right now.)

Try it. And then come tell me how awesome it was. And then I’ll jump up and down and squeal with you.

If you’ve discovered the miracle that is vinegar, have you ever tinkered with specialty vinegars? A dear friend of mine (who knows me very well) once gave me a bottle of fig balsamic vinegar. I swear I could drink it straight it’s so good. I ration that stuff. If you’ve ever wondered where to buy vinegar (like the fig balsamic stuff), there are lots of great online sources.

(The one I linked to up there has a Parmesan Walnut Caesar Vinaigrette. Um. I’m drooling.)

Marinated Cucumbers -

I think marinated cucumbers helped me to love vinegar. It’s a popular side dish in Austria (and Germany, too, I think).

Have you bought a mandoline slicer yet? Seriously, what are you waiting for?

Seeing all those super-thin uniform cuts makes me super happy. Unless I cut myself… which I’ve only done once this month. And it wasn’t that bad. I was still happy about the uniformity, despite the blood spewing from my finger.

Marinated Cucumbers -

I like my cukes marinated in a mixture of two parts vinegar to one part oil. You can adjust it however you like. The longer it sits, the better it gets. Until it gets slimy. Don’t wait that long.

I also wanted to mention that I usually avoid white sugar like the plague when preparing our everyday meals and snacks, but I did use a couple pinches in this. Honey wouldn’t spread evenly, and my stevia is super-concentrated. I didn’t want it tasting like cucumber candy.

This salad adds some freshness if you’re eating something that’s really meaty or heavy. They also belong underneath a couple of fried eggs for lunch. Or with shrimp and pico de gallo.

You could also add fresh herbs (dill is really good in this), garlic, or chili flakes!

I’ve made it for my kids a few times and they eat them like potato chips. (Especially the one who really likes pickles.)

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Simple Marinated Cucumbers

Yield: Serves 4 as a side dish

Prep Time: 10 minutes

Total Time: 10 minutes + marinating time


1 English cucumber, sliced very thinly
1/4 cup rice or white wine vinegar
2 Tablespoons extra-virgin olive oil
1/4 teaspoon salt
2 pinches of sugar
black pepper, if desired


Place the cucumbers in a bowl. Whisk together the remaining ingredients in a measuring cup and pour over the cukes. Stir to coat well, Adjust the seasonings if necessary. Let it sit for at least 15 minutes or up to a few hours before eating.

Nat's Note: You could also add fresh herbs (dill is especially good in this!), minced garlic, or chili flakes to the dressing.

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Disclaimer: This post contains a sponsored link, however all opinions shared are 100% my own. Like always.

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11 Responses to “Simple Marinated Cucumbers + Why Vinegar May Save Your Dish”

  1. #
    Joanne — October 25, 2012 @ 3:47 am

    I’m a huge vinegar lover…especially really good balsamic. I throw that into EVERYTHING!! I’m typically not a big cuke fan but I do adore pickles…so these might just be ideal!


  2. #
    Sprigs of Rosemary — October 25, 2012 @ 5:08 am

    I love all kinds of vinegar, too. Although sometimes, as you say, the really special ones need to be rationed!) These cucumbers are a great standby in our home. Easy to fix, easier to eat. Easy, that is, when I finally get that mandoline.)


  3. #
    Julia {The Roasted Root} — October 25, 2012 @ 9:58 am

    I love this post, Natalie! I’m so jealous of your 8 different types of vinegar…I think we only have 3 at the moment and could use some more variation. I totally agree that vinegar can bring make a dish taste full bodied and flavorful…I’ve been putting it in recipes I wouldn’t think to add it to normally, like soups and rice dishes. Love the marinated cucumbers too!


  4. #
    Becky — March 14, 2013 @ 1:32 pm

    Looks delish! Definitely going to try. What brand of mandoline do you have?


  5. #
    Randy Forbes — August 26, 2013 @ 6:18 am

    Was looking for something w/o sugar for marinating cucumbers. Too much sugar in so many recipes. This was perfect and tasted awesome! I’ve never been a fan of just straight up cucumbers but enjoy them in vinegar and oil. I’ll be keeping and using this recipe for years to come. Thanks!


  6. #
    Jerry — August 26, 2013 @ 10:05 pm

    I wonder if you can use water bath canning with this recipe


  7. #
    Erika — July 7, 2014 @ 10:36 am

    Yum! I think I’ll try this with red wine vinegar and add tomatoes and onions.


  8. #
    Amy — July 22, 2014 @ 6:10 am

    Hmm eggs huh? I love eggs and this recipe looks great.. Seems like an interesting combo!


  9. #
    Laura — October 1, 2015 @ 1:13 pm

    I swear I followed all the steps on this properly and had all the requirements on the recipe and it was terrible. I tried it and gagged, way too much olive oil. My 3 year old tried it and said “Moomm, now the cucumbers are ruined!” Did I do something wrong? Or is this just not the right recipe for my taste preferences?


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