Sweet and Sour Cucumbers are the ultimate no-cook summer side dish—fresh, crunchy, and bursting with tangy-sweet flavor. Made with sliced cucumbers soaked in a zesty vinegar brine, this refreshing recipe is perfect for barbecues, picnics, or as a cool companion to grilled meats. Plus, it’s naturally vegan and gluten-free, making it a crowd-pleasing addition to any warm-weather table.
Why Everyone Will Love This Recipe
- Refreshing and light: Perfect for hot summer days.
- Easy to make ahead: Just chill and serve!
- No cooking required: Aside from heating the brine, it’s all prep.
- Versatile: Serve it with grilled meats, sandwiches, or as a quick snack.
What Are Sweet and Sour Cucumbers?
Sweet and Sour Cucumbers are a traditional European-inspired side dish made by soaking sliced cucumbers in a sweetened vinegar brine with garlic, peppercorns, and bay leaves. The dish is a balance of crisp texture and tangy flavor, much like quick pickles but milder and more aromatic. Versions of this recipe can be found in German, Scandinavian, and Eastern European cuisines, and it’s especially popular in the summertime when cucumbers are at their peak.
Pro Tips for the Best Sweet and Sour Cucumbers
- Use fresh, firm cucumbers like Persian or English varieties for the best crunch.
- Slice evenly with a mandoline for consistent texture and presentation.
- Salt properly: This step draws out moisture and concentrates flavor.
- Let them marinate for at least 4 hours—but overnight is even better.
- Sterilize your jar thoroughly to extend shelf life and ensure safety.
Frequently Asked Questions
Can I use apple cider vinegar instead of white wine vinegar?
Yes, but it will slightly change the flavor profile. Apple cider vinegar adds a fruitier, more robust note.
How long do sweet and sour cucumbers last in the fridge?
They keep well for up to 2 weeks when stored in a sealed, sterilized jar in the refrigerator.
Do I need to peel the cucumbers?
Nope! The peel adds texture and color. Just make sure to wash them thoroughly.
Can I add onions or dill?
Absolutely! Thinly sliced red onions and fresh dill make great additions for extra flavor and aroma.
Is this the same as pickled cucumbers?
Not quite. While similar, this version is more of a quick-pickle or marinated salad—meant to be eaten within days, not preserved long-term.
How to Store Sweet and Sour Cucumbers
Once transferred into a sterilized jar and sealed, store the cucumbers in the refrigerator. They will stay fresh and crisp for up to 2 weeks. Always use a clean utensil to scoop them out to avoid contamination.
How to Freeze Sweet and Sour Cucumbers
Freezing is not recommended for this recipe. Cucumbers contain a lot of water and tend to lose their crunch and texture when thawed. Enjoy them fresh for the best experience.
Ingredients
How to Make Sweet and Sour Cucumbers
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Wash and dry the cucumbers. Trim off the ends and slice them thinly. Place them in a bowl and sprinkle generously with coarse salt.
Wash and dry the cucumbers. Trim off the ends and slice them thinly. Place them in a bowl and sprinkle generously with coarse salt.
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Toss the cucumbers gently, then transfer them to a fine-mesh strainer set over a bowl. Place a small plate or bowl on top to press them lightly.
Toss the cucumbers gently, then transfer them to a fine-mesh strainer set over a bowl. Place a small plate or bowl on top to press them lightly.
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Let sit for 10 minutes to draw out excess moisture.After resting, lay the cucumber slices on a clean kitchen towel and pat them dry thoroughly to remove remaining moisture.
Let sit for 10 minutes to draw out excess moisture.After resting, lay the cucumber slices on a clean kitchen towel and pat them dry thoroughly to remove remaining moisture.
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In a small pot, combine white wine vinegar, water, sugar, peppercorns, bay leaves, and garlic. Bring to a boil, then immediately remove from heat.
In a small pot, combine white wine vinegar, water, sugar, peppercorns, bay leaves, and garlic. Bring to a boil, then immediately remove from heat.
Arrange the cucumber slices in a shallow baking dish. Pour the hot brine over them, ensuring they are fully submerged. Cover with cling film and let sit at room temperature for 4 hours.
Arrange the cucumber slices in a shallow baking dish. Pour the hot brine over them, ensuring they are fully submerged. Cover with cling film and let sit at room temperature for 4 hours.
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Once cooled, transfer the cucumbers and liquid to a sterilized jar, seal tightly, and refrigerate.
Once cooled, transfer the cucumbers and liquid to a sterilized jar, seal tightly, and refrigerate.
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