Guys, I have been making these non-stop recently. These marinated cucumber slices look simple enough but everyone who makes them LOVES them. I had forgotten how popular this recipe was until I went back to update it and read through tons and tons of comments. I’m glad so many people have made these and love them too!
I make a big giant batch and keep them in my fridge for the week. We love them plain or as a side dish with chicken or steak, or on top of lettuce wraps or the Orange Ginger Chicken I posted earlier this week. They go great with Asian-inspired dishes, but also other flavor profiles like Greek chicken or steak bowls, or in pitas or on salads and sandwiches. Honestly, there’s not a ton they don’t taste great with. So check out the updated recipe here!
These are sooooo good! After making a few batches I would recommend using English cucumbers, and keep the skin on, that way it doesn’t get mushy very quickly.
I love cold pickling sweet/sour cucumbers and want to try this ‘heated’ version (pepper flakes and cooking the brine). I like to put rings of onion in mine too. I think I’ll try doing that with this recipe.
Great idea! Cucumber can be a bit boring so I love finding new ways to make them more interesting 🙂
These are my favorite! I always want to eat the whole dang batch.