Of course! Marinated cucumber salad is a crisp, refreshing, and infinitely adaptable dish. It’s the perfect balance of tangy, sweet, and herby. Here’s a classic, foolproof recipe with plenty of tips and variations.
Classic Marinated Cucumber Salad
This version is quick to prepare and gets better as it sits.
Prep Time: 15 mins + Marinating | Servings: 4-6
Ingredients
· For the Salad:
· 2 large English cucumbers (or 4-5 smaller garden cucumbers), thinly sliced
· 1 small red onion, thinly sliced
· 1 tsp salt (for drawing out water)
· For the Marinade:
· ½ cup rice vinegar or apple cider vinegar
· ¼ cup water
· 3 tbsp granulated sugar (adjust to taste)
· 2 tbsp neutral oil (like avocado or vegetable)
· 1 tsp whole black peppercorns (lightly crushed) or ½ tsp ground black pepper
· 1-2 tbsp fresh dill, chopped (or 1 tsp dried dill)
· Optional Add-ins:
· 1-2 cloves garlic, minced
· 1 tsp mustard seeds or celery seeds
· Pinch of red pepper flakes
Instructions
1. Prepare the Vegetables: Slice the cucumbers and onion thinly (a mandoline is perfect for this, but a sharp knife works). Place them in a colander over a bowl or in the sink. Toss with 1 tsp of salt and let sit for 15-30 minutes. This crucial step draws out excess water, preventing a watery marinade.
2. Make the Marinade: While the veggies drain, whisk together the vinegar, water, sugar, oil, pepper, and dill in a large bowl until the sugar dissolves.
3. Rinse & Dry: After draining, gently rinse the cucumber and onion slices under cold water to remove excess salt. Pat them very dry with a clean kitchen towel or paper towels.
4. Combine: Add the dried vegetables to the bowl with the marinade. Toss thoroughly to coat.
5. Marinate: For best flavor, cover and refrigerate for at least 1 hour, tossing occasionally. 2-4 hours is ideal. The salad can be made a day ahead, though the cucumbers will become more tender.
Key Tips for Success
· The Salt Step is Key: Don’t skip salting and draining! It ensures a crisp texture and concentrated flavor.
· Taste & Adjust: Before marinating, taste the liquid. Want it tangier? Add more vinegar. Sweeter? Add a touch more sugar.
· Serving: Use a slotted spoon to serve if there’s excess liquid in the bowl. Perfect as a side for grilled meats, rich stews, or on a sandwich for crunch.
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Popular Variations
1. Creamy Dill Version: Add 2-3 tablespoons of sour cream or Greek yogurt to the marinade for a creamy, German-inspired Gurkensalat.
2. Asian-Inspired: Use rice vinegar, add 1 tbsp soy sauce, 1 tsp sesame oil, and garnish with toasted sesame seeds and chopped cilantro.
3. Mediterranean Twist: Use red wine vinegar, add halved cherry tomatoes, Kalamata olives, and crumbled feta cheese. Use fresh oregano instead of dill.
4. Sweet & Spicy: Add a few thin slices of fresh jalapeño or a spoonful of sambal oelek to the marinade.
How to Store
· Store in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days. The cucumbers will gradually soften but remain flavorful.
Enjoy your crisp, cooling salad