Marinated cucumbers are a delightful and refreshing dish that brings a burst of flavor and crunch to any meal. This simple yet versatile recipe is perfect for summer barbecues, picnics, or as a light side dish to complement heavier main courses.
Ingredients
Scale:
1 cup rice vinegar or apple cider vinegar
½ cup water
¼ cup granulated sugar
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 teaspoon salt
1 teaspoon crushed red pepper flakes (optional for heat)
4 medium cucumbers (English or Persian cucumbers recommended)
1 small red onion, thinly sliced (optional)
2 cloves garlic, minced (optional)
1 tablespoon sesame seeds (for garnish)
Fresh herbs like cilantro or dill, chopped (for garnish)
Instructions
Wash the cucumbers thoroughly under cold water to remove any dirt or impurities. Slice them thinly into rounds or half-moons, aiming for slices about 1/8 inch thick for optimal marination.
In a medium bowl, combine the rice vinegar, water, granulated sugar, soy sauce, sesame oil, salt, and crushed red pepper flakes. Whisk until the sugar and salt are fully dissolved.
In a large mixing bowl, add the sliced cucumbers (and red onion and garlic if using). Pour the marinade over the cucumbers, ensuring they are fully submerged. Toss gently to coat all the pieces evenly.
Cover the bowl with plastic wrap or transfer the cucumbers and marinade into an airtight container. Refrigerate for at least 1 hour, allowing the flavors to meld together.
Once marinated, give the cucumbers a gentle stir before serving to re-coat any that may have settled. Transfer them to a serving dish and sprinkle with sesame seeds and fresh herbs for garnish.
