Crisp Marinated Cucumbers

Nothing beats the simple pleasures of summer on the ranch—like pulling crisp cucumbers straight from the garden and turning them into this refreshing Marinated Cucumber Salad. My mama made this easy vinegar-based dish for years, and it’s been a favorite in our family ever since. With just a handful of ingredients, it comes together in minutes and tastes even better after chilling. Cool, crunchy, and slightly sweet with that perfect touch of celery salt—it’s the ideal light side for picnics, potlucks, or any hot summer meal.

Course Side Dish

Cuisine American

Keyword cucumber salad with vinegar, cucumber vinegar sugar, cucumbers in vinegar, marinated cucumbers

Prep Time 15

Cook Time 0

Fridge Time 4

Total Time 4 15

Servings

Calories 63kcal

Author Evelyn Osborn

Equipment

Sharp Knife
Cutting Board
Mixing Bowls
Leak proof container

Ingredients

¼ cup sugar
¼ cup vinegar
½ teaspoon salt
¼ teaspoon celery salt
2 cups cucumbers peeled and sliced
¼ cup sliced onions
Fresh parsley optional

Instructions

Start by preparing your fresh cucumbers. Using a sharp knife or a mandolin slicer, cut about 2 cups of cucumbers into thin, even slices. (A mandolin makes quick work of this and gives you nice uniform pieces, but a good sharp knife works just fine too!)
Next, thinly slice about ¼ cup of white onion. The onion adds a mild bite and wonderful flavor that balances the sweet-tangy marinade beautifully. If you prefer a milder taste, you can soak the sliced onions in ice water for a few minutes first, then drain them well.
In a small bowl, combine ¼ cup sugar, ¼ cup vinegar, ½ teaspoon salt, and ¼ teaspoon celery salt. Stir well until the sugar mostly dissolves. Don’t worry if it’s not perfectly clear—the sugar will continue to dissolve as it sits with the cucumbers. This simple marinade is the magic behind the dish. The celery salt is what makes it taste so special and gives it that nostalgic flavor my mama and grandmother loved.
Place the sliced cucumbers in a leakproof container or jar with a tight-fitting lid. I like using my favorite Rubbermaid Brilliance containers because they seal perfectly and don’t leak in the fridge.
Scatter the thinly sliced onions evenly over the top of the cucumbers. This helps the onions distribute their flavor nicely as everything marinates together.
Pour the marinade over the cucumbers and onions, making sure everything is evenly coated. Give the container a gentle shake or stir to distribute the brine well.
Cover tightly with a lid, then place it in the refrigerator for at least 4 hours—or better yet, overnight. The longer it chills, the more flavorful the cucumbers become. (We love using our Rubbermaid Brilliance containers for this because they seal tightly, stay leakproof, and come in handy sizes. They make storing and transporting these marinated cucumbers a breeze for picnics or potlucks.)
Serve them alongside grilled chicken, burgers, or a simple sandwich, they bring a refreshing touch to any meal. They’re also wonderful for picnics, potlucks, or just keeping in the fridge for a quick, cool snack on hot ranch days.

Nutrition