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Marinated Cucumbers Recipe
Marinated Cucumbers Recipe photo by Taste of Home

Marinated Cucumbers Recipe

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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
TOTAL TIME: Prep: 10 min. + marinating
MAKES: 12 servings


  • 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

Nutritional Facts

1 serving (3/4 cup) equals 85 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 216 mg sodium, 10 g carbohydrate, 2 g fiber, 2 g protein.


  1. 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. Yield: 12 servings.
Originally published as Marinated Cucumbers in Taste of Home August/September 2000, p33

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Reviewed 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!!"

Reviewed 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 for

the 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 and
onions which I'd quartered. It made for a colorful dish! This recipe is a keeper for me!

Reviewed Apr. 18, 2013

"Easy and good."

Reviewed 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!"

Reviewed Jul. 24, 2011

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

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