Marinated Cucumbers With Dill

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 10/2/19
Sliced Marinated Cucumbers With Dill

The Spruce / Diana Rattray

Prep: 10 mins
Cook: 0 mins
Marinate: 2 hrs
Total: 2 hrs 10 mins
Servings: 6 servings

You can get cucumbers and enjoy them year-round, but there's nothing quite like garden-fresh cucumbers. Or tomatoes, for that matter. 

Vinegar and fresh chopped dill enhance the flavor of the cucumbers along with a bit of sugar, salt, and pepper. If your cucumbers are fresh from your garden or the farmer's market, you might want to leave them unpeeled.

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Ingredients

  • 3 to 4 medium cucumbers (thinly sliced)
  • 1/2 cup vinegar
  • 1/4 cup cold water
  • 2 tablespoons dill (chopped)
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • Dash pepper

Steps to Make It

  1. Gather the ingredients.

  2. Peel the cucumbers, if desired. Slice them thinly and arrange them in a serving dish.

  3. Combine the vinegar, cold water, dill, sugar, salt, and pepper in another bowl; pour the marinade over the cucumbers.

  4. Cover and refrigerate the cucumbers for 2 to 3 hours before serving.

Tips

  • The most common cucumbers for slicing are European or English cucumbers. Japanese cucumbers are also excellent for slicing. They are crisp, sweet, and the seeds are small. Like the English and European varieties, they are marketed as "burpless."
  • Kirby cucumbers are usually sold as pickling cucumbers. Persian cucumbers are more compact but are similar to slicing cucumbers. Crisp, sweet lemon cucumbers are golden in color. ​

Recipe Variations

  • Replace the sugar with a bit of honey or a sugar substitute.
  • Add about 1/4 cup of chopped red onion or sweet onion to the cucumbers. 
  • Omit the dill and add 1/2 teaspoon of celery seeds.
  • Greek-style Marinated Vegetables: Replace the dill with 1 teaspoon of dried oregano and decrease the sugar to 1 or 2 teaspoons. Add about 1 to 2 cups of cherry tomatoes or diced slicing tomatoes, a handful of ripe olives, 1 cup of chopped bell pepper, and 1 cup of crumbled feta cheese. Add about 1/2 cup of olive oil to the vinegar and toss with the vegetables.
  • Cut 2 tomatoes into thin wedges and add to the cucumbers with the marinade. Stir gently to coat with the marinade. Or add several cherry tomatoes or grape tomatoes, halved if desired. Or slice a handful of grape tomatoes in half and toss with the cucumbers. 
Nutrition Facts (per serving)
40 Calories
0g Fat
9g Carbs
1g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 40
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 1%
Protein 1g
Calcium 29mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)