Simple Cucumber Salad

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 09/09/19
simple marinated cucumber salad
Diana Rattray
  • Total: 18 mins
  • Prep: 15 mins
  • Cook: 3 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
86 Calories
0g Fat
21g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 86
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 21g 8%
Dietary Fiber 0g 1%
Protein 0g
Calcium 12mg 1%
*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.)

This easy cucumber salad recipe makes a nice accompaniment to any meal. Slice the cucumber in fancy ribbons or cut into chunks or sticks. 

The recipe calls for dried herbs, but fresh herbs are excellent if you have them. See the reader comments and tips and variations for some substitution and other ingredient ideas.

This cucumber salad goes well with pork or ham, and it makes an easy side dish for a cookout or barbecue. 

Ingredients

  • 3 large cucumbers (peeled or not)
  • 1 cup white vinegar
  • 3/4 cup water
  • 3/4 cup sugar
  • 1 teaspoon salt
  • Dash ground cayenne pepper or crushed red pepper flakes
  • 1/4 teaspoon dried parsley flakes
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon dried leaf basil
  • Optional: fresh parsley, basil, or dill weed

Steps to Make It

  1. Gather the ingredients.

  2. Slice the cucumbers thinly or cut the cucumber into half-inch dice or sticks. Alternatively, cut the cucumbers in half, core them with an apple corer, and use a y-peeler to make "ribbons."

  3. Put the prepared cucumbers in a serving bowl and set aside.

  4. In a saucepan, combine the vinegar, water, sugar, salt, cayenne pepper, parsley, ground black pepper, and basil. Place the saucepan over low heat and cook, stirring occasionally, until the sugar has dissolved.

  5. Pour warm mixture over cucumbers. Cover the dish and chill thoroughly.

  6. Drain the cucumbers before serving or serve with a slotted spoon. Sprinkle with fresh chopped parsley, basil, or dill, if desired.

  7. Store the salad covered in the refrigerator.

  8. Enjoy!

Tips

For a fresher salad, use fresh herbs. Replace the parsley flakes with about 1 teaspoon of fresh parsley and replace the dried leaf basil with 1 teaspoon of chopped fresh basil.

Recipe Variations

Replace the basil with dill or oregano (1/4 teaspoon dried or 1 teaspoon fresh). 

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