Save on Pinterest

Marinated Cucumbers

These cucumber slices make a cool summer side dish dressed in a light, tangy vinegar and oil mixture seasoned with herbs. The refreshing salad is always a hit when served with cold sandwiches or grilled meat. -Mary Helen Hinson, Lamberton, North Carolina
  • Total Time
    Prep: 10 min. + marinating
  • Makes
    12 servings

Ingredients

  • 6 medium cucumbers, thinly sliced
  • 1 medium onion, sliced
  • 1 cup white vinegar
  • 1/4 to 1/3 cup sugar
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon ground mustard

Directions

  • In a large bowl, combine the cucumbers and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; cover and shake well. Pour over cucumber mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 48 calories, 2g fat (0 saturated fat), 0 cholesterol, 106mg sodium, 6g carbohydrate (4g sugars, 2g fiber), 2g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Kathy
    Jun 5, 2020

    Ellen Lodi, I agree! Why brag on the recipe when you’ve added a ton of other ingredients! We thought it was delicious as is. ??

  • swinny
    Jun 30, 2017

    I like this recipe a lot using fresh cukes from the garden !!

  • ellenlodi
    Jul 28, 2014

    I never can understand why reviewers initially say they like the recipe but add that they changed most of the ingredients! We thought the exact spices made this cucumber salad the best we ever had!!

  • delowenstein
    Jul 24, 2014

    Thank you, Mary Helen Hinson, for this recipe! I prepared it 7/23/14! i did make adjustments with the ingredients and I used about 3/4 cup WHITE WINE vinegar, 1/4 cup canola oil, 1 tsp. Lawry's seasoned salt, 1 tsp. Italian seasoning, 1/2 tsp. SPICY brown mustard, 1/2 tsp. dried marjoram, CRUSHED, 1/2 tsp. garlic powder, 1/2 cup sugar, 4 large cucumbers, thinly sliced and 1 Vidalia onion, thinly sliced. I whisked the dressing together with a spoon and poured it over the cucumber mixture, tossing well to coat. I placed the cucumber mixture in a 2-1/2-qt. Corningware casserole dish with a lid and refrigerated it forthe 4 hours-even longer! I'd sampled the salad as I went along! It really tasted good-of course, the real proof is serving it. I'd also added 2 small tomatoes to the cucumber andonions which I'd quartered. It made for a colorful dish! This recipe is a keeper for me!delowenstein

  • manderz_46
    Apr 18, 2013

    Easy and good.

  • krkhiera
    Aug 22, 2011

    This recipe is a family favorite. I use scallions sliced thin and add some thinly sliced green peppers and it's always a big hit. Great the next day too!

  • Burfwalhallaprime
    Jul 24, 2011

    My family loves this recipe. My 11 year old son hated marinated cucumbers but loves them with this recipe!

  • Jacx
    Jan 11, 2009

    This is a family favorite that never has any leftovers. I highly recommend this recipe!

  • ldaniell
    Aug 20, 2006

    No comment left