Prep Time

• 15 minutes

Chill Time

• 2–24 hours

Total Time

• 2 hours 15 minutes (best flavor after overnight refrigeration)

Servings

• 8

---

Ingredients

• 4 large English cucumbers (or 6–8 Persian cucumbers), sliced into ¼-inch rounds
• 3 tablespoons olive oil
• ¼ cup apple cider vinegar
• 2 tablespoons lemon juice
• 4 cloves garlic, minced
• 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes (optional for heat)
• ½ teaspoon paprika
• 1 teaspoon sugar or honey (optional, balances acidity)

---

Optional Add-Ins

• Thinly sliced red onion
• Feta cheese
• Cherry tomatoes
• Sesame seeds
• Everything bagel seasoning
• Fresh parsley
• Sliced jalapeños

---

Instructions

Step 1

Wash cucumbers thoroughly.

Slice into ¼-inch thick rounds.

If using regular cucumbers with large seeds, remove some of the seeds if desired.

---

Step 2

Place cucumber slices into a large bowl or food storage container.

---

Step 3

In a small bowl whisk together:

• Olive oil
• Apple cider vinegar
• Lemon juice
• Garlic
• Dill
• Onion powder
• Garlic powder
• Italian seasoning
• Salt
• Pepper
• Paprika
• Red pepper flakes
• Sugar (optional)

Mix until well combined.

---

Step 4

Pour dressing over cucumbers.

Toss until every slice is coated.

---

Step 5

Cover and refrigerate at least 2 hours.

For the best flavor, refrigerate overnight.

Shake or stir once or twice while chilling.

---

Step 6

Serve cold.

Enjoy as a side dish, snack, or topping for burgers and sandwiches.

---

Storage

• Refrigerate in an airtight container for up to 4 days.
• Stir before serving.
• Not recommended for freezing, as cucumbers become mushy after thawing.

---

Tips

• English cucumbers stay crisp longer.
• Salting the cucumber slices for 20–30 minutes and draining them before marinating helps reduce excess water.
• Fresh dill gives the brightest flavor.
• The flavor improves after sitting overnight.

---

Nutrition Information (Approximate Per Serving)

Makes 8 servings.

• Calories: 65
• Protein: 1 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Sugar: 3 g
• Fat: 5 g
• Saturated Fat: 0.7 g
• Cholesterol: 0 mg
• Sodium: 295 mg
• Potassium: 220 mg
• Vitamin C: 8% Daily Value
• Vitamin K: 15% Daily Value

Nutrition values are estimates and will vary depending on the exact ingredients used.

---

Frequently Asked Questions

Can I use regular cucumbers?

Yes. English, Persian, or garden cucumbers all work well. Garden cucumbers may benefit from peeling or removing larger seeds.

How long should they marinate?

At least 2 hours, but overnight gives the best flavor.

How long do they last?

Up to 4 days in the refrigerator when stored in an airtight container.

Can I make them ahead?

Yes. They’re an excellent make-ahead side dish and often taste even better the next day.

Can I make them spicy?

Absolutely. Increase the crushed red pepper flakes, add sliced jalapeños, or mix in a pinch of cayenne pepper.

Can I make them sugar-free?

Yes. Simply omit the sugar or honey.

Why did my cucumbers release so much liquid?

Cucumbers naturally contain a lot of water. Salting them for 20–30 minutes before marinating helps draw out excess moisture and keeps the dressing more concentrated.

Can I add other vegetables?

Yes. Red onions, bell peppers, cherry tomatoes, and radishes all pair well with this marinade.

Is this recipe keto-friendly?

Yes. If using sugar or honey, omit it to keep the recipe low in carbohydrates.

What can I serve with this?

• Grilled chicken
• Burgers
• Steak
• BBQ ribs
• Fish
• Pulled pork
• Sandwiches
• Wraps
• Picnic meals

This crisp, tangy cucumber salad is easy to prepare, full of fresh herb and garlic flavor, and becomes even more delicious after chilling overnight.