Vinegar Marinated Cucumbers is one of the easiest side dishes ever. These cucumbers are sweet, tangy, and crunchy.
During the summer months, I make this easy side dish about once a week. It is so simple and so good! These cucumbers are cool and crunchy with tons of flavor. They make a great side dish for a BBQ or potluck.
How To Make Vinegar Cucumbers
- Peel and slice 2 cucumbers.
- Add vinegar, warm water, sugar, salt, and pepper to a bowl.
- Whisk together.
- Add the cucumbers to the vinegar.
- Marinate for at least an hour.
- Drain the liquid off the cucumbers.
- Serve cold.
Try these other easy side dish recipes:
- Green Bean Casserole
- Sugar Snap Peas
- Instant Pot Green Beans from Crunchy Creamy Sweet
Make Ahead
You can start marinating these cucumbers in the vinegar mixture for up to a day ahead of time. Any longer than that and they won’t be as crunchy.
Leftovers
Store any leftover cucumbers in a sealed container in the refrigerator for up to 3 days. However, after about a day they start to lose some of their crunch.
Easy Vinegar Marinated Cucumbers Recipe
Vinegar Marinated Cucumbers is one of the easiest side dishes ever. These cucumbers are sweet, tangy, and crunchy.
Servings: 6 servings
Calories: 35kcal
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Ingredients
- 2 medium to large cucumbers
- 1/3 cup white vinegar
- 1/3 cup warm water
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- Peel and thinly slice the cucumbers. Discard the ends.
- In a large bowl, add the vinegar, water, sugar, salt, and pepper. Whisk until the sugar is dissolved.
- And the cucumbers the bowl. Stir well until all of the cucumbers have been coated in liquid.
- Cover the bowl. Refrigerate for a minimum of 1 hour and up to 1 day.
- Drain the liquid from the cucumbers. Serve cold.
Nutrition
Serving: 1/6th of the recipe | Calories: 35kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Sodium: 194mg | Potassium: 1mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
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Johnny Crippen says
Have been enjoying cucumbers like this for years. However not using nearly the amount of sugar. Think adding the amount of sugar you recommended sounds good. I’m going to try yours next time. Thank you
Johnny
Glenn Worley says
To me it’s better with onions
Cathy says
Yes onions for sure
Lee Turner says
Mother added thinly sliced sweet onions to it and that was delicious, too. Last week I threw in some thinly sliced radishes just for a break. I sliced too many but I believe it would have been much better if I’d lightened up and the same with the onion so will try it again next time.
rurtrdd says
do you mean
lazy pickles?
Bob Ludwig says
This recepie is great, and for a twist I like to add thinly sliced sweet onions.
Lillie Wade says
I just reviewed this recipe. Sounds like something I will try. My only concern is can you use apple cider vinegar instead if white vinegar?
Joanne says
Absolutely! I’ve always used cider vinegar. The only reason I think this recipe calls for white vinegar is that it won’t discolor the cukes!
Joanne says
This is a p a to my above comment. I always add fresh onion ..either sweet or red for color and fresh dill when possible. It’s so delicious!!
Beverly Hummel says
My mom used to make these when I was a kid, I have been making them for my husband for years I add some garlic powder
Bernadette says
Could one use trivia? One packet or two?
Ed says
As a great grandson of German Immigrants who owned a resteraunt . This style of cucumbers has been in our family for more than 80 years.
The only thing we dont do is drain the juice. Leave it . We also add 2 tablespoons of corn oil to the mixture. Its spectacular.
Virginia Rowland says
My Mother used to make this dish a lot. She also added sliced onions. It was always a favorite.
Mike says
Delicious, I’ve been using red wine vinegar dressing for my cucumbers but this is better
Marg says
Add sesame seeds and 1/2teaspoon of soy sauce for added taste.
Menolly says
I know they won’t be crunchy, but how long will they stay good for? I wanted to use leftovers of a batch I made 2 weeks ago in some relish tomorrow. They have been in the fridge the entire time. Ate they still safe to eat?