“I’m a vegan. I respect the environment and I do my best to spread the importance of such an issue.”

— Jared Leto

Jared told me that in an interview one time. We’re pretty much BFFs. Okay, that might not be 100% factual, but the quote is.

I honestly don’t recall where I first had these marinated cucumbers. It must have been at some holiday potluck or gathering. Cucumbers aren’t really anything special to me and I hardly ever buy them (I just don’t get the all commotion, plus they go bad so quickly!), so I was taken aback by how much I truly enjoyed this light side dish. Yet, vinegar delights me and I’m fairly certain I’m a sugar addict. Cucumbers are downright neutral so it’s really no surprise why I enjoy these marinated ‘cumbers so much. This dish is basically sugar and vinegar, let’s be real. 

After I first tasted them I was on a mission from god to try and replicate what I had eaten. Of course, now I know this is a super common, kind of southern(?) side dish. Okay, so I might of made that one up but it sounds right. Right? Southern sounds right. Anyway, who knew?! I certainly never grew up eating it so I had no idea! Parading around like I’d discovered Narnia or something…what a fool

I’ve made this recipe several times and I use about 1/4 cup of vinegar and sugar, per cucumber. So no matter how many ‘cumbers you want to marinate, that’s a good ratio to start with. Three cucumbers might not seem like a whole lot, but this recipe makes enough for a crowd. I promise. 

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Sweet Marinated Cucumbers


This dish is a perfect marriage of sour and sugary with notes from the delicate, herbed cucumber slices and sweet onion. A terrific way to use up all those beautiful cucumbers from the garden!


  • 3/4 cup vegan granulated sugar
  • 3/4 cup white vinegar
  • 1 tsp. dill weed
  • 3/4 tsp. kosher salt
  • 1/4 heaping tsp. celery seeds
  • 3 cucumbers, sliced
  • 1/2 sweet onion, sliced


  1. In a large bowl, whisk together everything but the cucumbers and onion. Slice the veggies then add them to the bowl and stir well to coat. I like to press the cucumbers down so they are all submerged.
  2. Allow to rest in fridge overnight if you can. Serve chilled using a slotted spoon.

  3. Prep time:
    Cook time:
    Total time:
    Yield: 6-8 servings

    German Word of The Day

    Cucumber –> Gurke (guhkin)

    Good Deed of The Day

    Share this new documentary trailer, Cowspiracy, with everyone. EVERYONE! 

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