Best Marinated Cucumbers Recipes

CRISP MARINATED CUCUMBERS

Steps:

• Whisk vinegar, sugar, salt, and celery seed together in a large bowl; stir in cucumbers and onion. Cover and refrigerate overnight. Serve cold.

MARINATED CUCUMBERS

Steps:

• 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.

MARINATED CUCUMBERS, ONIONS, AND TOMATOES

Steps:

• 1. Toss together peeled and sliced cucumbers, tomatoes, and onions in a large bowl.
• 2. Whisk together sugar, vinegar, oil, water, salt, and pepper. Whisk until the sugar is dissolved.
• 3. Pour vinegar mixture over the veggie mixture and toss.
• 4. Cover and refrigerate at least 2 hours before serving.

SPICY MARINATED CUCUMBERS (OEE MUCHIM)

Steps:

• Brine cucumbers: Use a mandoline or a sharp knife to cut the cucumbers into ⅓-inch rounds. Place in a colander fitted over a bowl and add salt; mix well to ensure the cucumbers are evenly salted. Let rest at room temperature to drain, 20 minutes. While they drain, prepare the marinade (Step 2).
• Marinade: In a large bowl, combine the gochugaru, mirin, rice vinegar, sugar, and fish sauce. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Add the garlic to the marinade.
• Marinate cucumbers: Rinse all the salt off the cucumbers with cold water. Whisk the marinade, then add the cucumbers; use a large spoon to toss, making sure the cucumbers are evenly coated with marinade. Cover and refrigerate for 1 hour.
• Cucumbers will have released more liquid, which helps the marinating process. At this point, they're ready to eat; however, refrigerating overnight will round out the flavors. Place the cucumbers, along with some marinade, in a lidded container and store in the fridge overnight; serve cold. (The cucumbers can be stored in the refrigerator for 2-3 days, or for as long as the cucumbers remain firm and crunchy.)

MARINATED CUCUMBERS

Steps:

• slice the cucumber very thinly and sprinkle with salt, let stand for an hour.
• combine all other ingredients in a bowl, stir, chill.
• add cucumbers, cover and marinate in fridge over night.
• store uneaten cucumbers covered in brine in fridge.

HONEY AND SOY-GLAZED CHICKEN THIGHS WITH MARINATED CUCUMBERS

Steps:

• 1. Place the chicken in a large re-sealable plastic bag. Add 2 tablespoons soy sauce and 1 tablespoon oil. Seal and turn bag to coat chicken evenly. Marinate 15 minutes at room temperature, or in the refrigerator for up to 12 hours.
• 2. Peel the cucumbers and halve lengthwise. Use a small spoon to scoop out the seeds and discard. Thinly slice and toss in a strainer with 1 teaspoon salt. Let sit 10 minutes in the sink to drain. Rinse, drain well and pat dry on paper towels. Toss in a bowl with the vinegars and chives. Set aside.
• 3. Position the oven rack about 6 inches from the heat source. Preheat the oven to 450 degrees F. Combine the remaining 2 tablespoons soy sauce, remaining 1 tablespoon oil, honey, lemon juice, and thyme in a small saucepan. Bring to a boil over high heat, stirring to blend. Remove from the heat and cool slightly.
• 4. Line the bottom of a broiling pan with foil and brush top pan with oil. Arrange the chicken on the pan, skin-side up. Bake the chicken, brushing often with the honey-soy mixture, until a meat thermometer inserted in the thickest part of the thigh, registers 160 degrees F, about 25 minutes. Put the oven on the broil setting and liberally brush each thigh with more of the honey-soy mixture. Broil until nicely browned, watching carefully to avoid burning. Season with pepper. Serve chicken with the cucumber salad.

COOL & TANGY MARINATED CUCUMBERS

Steps:

• 1. Layer slices of cucumbers and onion in a large bowl.
• 2. Combine remaining ingredients and blend thoroughly.
• 3. Pour marinade over cucumbers.
• 4. Chill cucumbers at least 2 hours.
• 5. Use a slotted spoon or fork to serve chilled marinated cucumbers.

MARINATED CUCUMBERS AND TOMATOES

Steps:

• Peel and slice cucumbers. Slice tomatoes in one-half. Add red onion, if using.
• Place in a medium size bowl and sprinkle with sugar and salt.
• Add salad dressing and mix.
• Marinate for at least one hour to let flavors blend. Sprinkle with chopped basil and serve. (Preparation time includes marinate time.).
• Enjoy!

ASIAN MARINATED CUCUMBERS

Steps:

• Peel the cucumbers & cut in half lengthwise then scrape out & discard the seeds. Cut the cucumber into slices & place into a large shallow bowl.
• Combine the rest of the ingredients & pour over the cucumber slices. Stir to coat then cover & refrigerate at least 4 hours.

MARINATED CUCUMBERS, ONIONS, AND TOMATOES

Steps:

• Combine all ingredients in a large bowl.
• Toss well to mix.
• Refrigerate at least 2 hours before serving.

MARINATED CUCUMBERS, ONIONS, AND TOMATOES RECIPE - (4.5/5)

Steps:

• Combine ingredients in a large bowl and mix well. Refrigerate at least 2 hours before serving

CHINESE MARINATED CUCUMBERS

Steps:

• 1) Peel and seed cucumber, cut into 2-inch lengths. Mix with salt and 1 tsp. sugar, set aside for 10 min. Whisk remaining ingredients. 2) Rinse, drain, and pat cucumber dry, then toss with dressing. Let stand in fridge for 3 hours - 1 day.

THAI MARINATED CUCUMBERS

Steps:

• In a small pan, combine vinegar, sugar, water and salt; cook over medium heat, stirring, until liquid boils and sugar is dissolved.
• Remove from heat and let cool to room temperature.
• Peel or score cucumber, if desired and cut lengthwise into quarters; then cut quarters crosswise into 1/8-inch-thick slices.
• Place in a serving bowl, pour marinade over cucumbers; stir to blend.
• If made ahead, cover and refrigerate for up to 2 hours.
• Top with peanuts before serving.

MARINATED CUCUMBERS, ONIONS AND TOMATOES

Steps:

• combine all ingredients and refrigerate at least 2 hour before serving.

QUICKIE MARINATED CUCUMBERS

Steps:

• In a medium sized bowl, combine the hot water, sugar, and italian dressing. Add the cucumbers and onions. Mix well, cover, and chill for at least 2-3 hours before serving.

WW SWEET-HOT MARINATED CUCUMBERS 0-POINTS

Steps:

• Combine first 4 ingredients in a medium bowl; stir well.
• Add cucumber slices; stir well.
• Cover and chill at least 1 hour.

BARBECUE PULLED CHICKEN WITH MARINATED CUCUMBERS

Steps:

• To make the chicken: combine the first 6 ingredients; rub surface of chicken with brown sugar mixture.
• Heat oil in a large nonstick skillet over med-high heat.
• Add in chicken; cook 2 minutes on each side; remove chicken from skillet and set aside.
• Add onion to skillet; stir/saute 2 minutes or until tender.
• Return chicken to pan; add in broth.
• Bring to a boil, cover, lower heat, and simmer 30 minutes or until chicken is done.
• Remove chicken from pan; shred with 2 forks.
• Return chicken to pan; bring to a boil, lower heat, and simmer uncovered for 15 minutes or until liquid evaporates.
• Stir in balsamic vinegar.
• To make the cucumbers: combine cider vinegar and the next 3 ingredients in a large zip-lock plastic bag; seal and marinate in the refrigerator for 10 minutes.
• Remove cucumbers from bag; discard marinade.
• Spoon 1 cup chicken mixture onto bottom half of each bun.
• Top each with 1/4 cup cucumber mixture and top half of bun.

THAI CHICKEN LETTUCE WRAPS - MARINATED CUCUMBERS

Steps:

• Combine vinegar, sugar, water and salt in a small pan.
• Cook over a medium heat, stirring until it boils and the sugar in dissolved. Remove from heat and let cool to roo, temperature.
• Peel the cucumber and cut lengthwise in 1/8 inch slices.
• Place in a serving bowl and pour marinade over cucumbers.

SIMPLY MARINATED CUCUMBERS

Steps:

• Place cucumbers and scallions in a large bowl.
• In a seperate bowl, whisk together red wine vinegar, sugar, salt, pepper, and dill. Pour over the cucumber/scallion mixture.
• Toss to coat evenly.
• Chill for about 2 hours. Toss again before serving.

MARINATED CUCUMBERS WITH A THAI TWIST

Steps:

• Mix all ingredients together in a large mixing bowl.
• Let sit in fridge for at least 2 hrs, preferrably overnight before eating.