These Sweet and Spicy Cucumber Slices are tangy and sweet with a little bit of a kick. It makes a great side-dish for summer BBQ’s. There’s something incredibly refreshing about cold cucumbers, right? If you have an abundance of cucumbers coming out of your garden, then this recipe is especially for you. Aside from eating them plain, we love these on salads or added to lettuce wraps or just plain from the fridge. They’re unique and you have to make them to see why I love them so much!
Ingredients And Equipment Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Cucumber Slices
- Cucumbers – I am using standard garden cucumbers here (the variety most often sold in grocery stores) but feel free to use any variety you like.
- Kosher salt
- Rice vinegar – Also called rice wine vinegar. You can use plain or seasoned.
- Water
- Granulated sugar
- Red pepper flakes – Optional. Feel free to leave them out if you don’t like heat.
Equipment
- Mandolin – A mandoline will be your best friend here, but you can certainly slice by hand if you’d like. You can do peeled or unpeeled cucumber and you can leave them whole, or cut them in half. Your choice.
How to make Sweet and Spicy Cucumber Slices
- Slice cucumbers, place them in a colander and sprinkle with salt. Salting cucumbers draws out the moisture. If you don’t do this step, then all of this moisture will come out in the final dish and water it down. Place the colander in a pan to catch the drips and put the chole set-up in the fridge for a bit.
- While your cucumbers are draining you can prepare the simple marinade. Heat up rice vinegar, sugar, and red pepper flakes in a pan and after it’s reduced add some minced red onion. Honestly, you can leave out the pepper flakes if you don’t want any heat. These taste great sans pepper flakes as well.
- Pull your cucumber slices out of the fridge and pat dry. Transfer to a bowl and toss with the marinade.
- You’ll want to let these sit and marinate in the fridge for a while before you eat them. They get better with time, so give yourself at least a few hours chill time. They’re also great the next day, and even several days later. They become more like pickle-texture they longer they sit (which I like!).
Storing and Other Tips
- Store finished cucumbers in an airtight container in the refrigerator and enjoy within 3-5 days for best results.
- These cucumber slices are great as a snack right out of the fridge, as a side dish, or on top of a salad or lettuce wrap.
- From the comments section: Many people have used apple cider vinegar with success!
Frequently Asked Questions
Can I use a sugar subtitute?
Yes, feel free to make these using your favorite sugar substitute.
Do I need to rinse the salt off the cucumbers?
It’s usually not necessary to rinse the cucumbers, as the moisture being pulled out will take the salt with it as it drains. However, rinsing is always an option if you’re worried about it, or if you are using a strong salt, such as sea salt.
Sweet and Spicy Marinated Cucumbers
Marinated cucumbers burst with flavor, making a perfect side dish, or topping to a salad or other meat dishes. We love these on Asian lettuce wraps as well!
Servings
Equipment
- 1 Mandolin
Ingredients
- 1 ½ pounds cucumber about 3 medium, thinly sliced (peeled or unpeeled)
- 2 teaspoons kosher salt if using table salt, use only 1 teaspoon
- ½ cup rice vinegar seasoned or regular
- ½ cup water
- 3 tablespoons sugar
- ¼ tsp red pepper flakes optional if you don’t want any heat.
- 2 tablespoons minced red onion
Instructions
- Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well. Let sit for 1 hour refrigerated. Toss the cukes a few times while they drain if you remember. While cucumber slices are draining, prepare marinade.
- Combine vinegar, water, sugar. red pepper, and onion in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If for some reason you boil for too long, just add a little water until you have 1/3 cup. Remove reduction from heat and add onion. Let mixture cool to room temp.
- When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction. Chill for at least a few hours before serving. They improve with time!
Notes
- Note: I have successfully made these with sugar substitute (like Truvia) as well.
- Tip: Sometimes I like to double the marinade to make them extra flavorful!
- Store finished cucumbers in an airtight container in the refrigerator and enjoy within 3-5 days for best results.
Nutrition
Calories: 32kcal, Carbohydrates: 7g, Protein: 1g, Fat: 0.2g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.004g, Sodium: 585mg, Potassium: 121mg, Fiber: 1g, Sugar: 6g, Vitamin A: 80IU, Vitamin C: 3mg, Calcium: 14mg, Iron: 0.2mg
Calories: 32kcal
Cost: $5
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Questions & Reviews
Used Agave Sweetener instead of sugar……delish!
This looks delicious. Perfect for summer eating!
I’m making this right now! Can’t wait to try them!!!
Thank you! I had a ton of cucumbers. This was wonderful.
I’m making this for the second time today…first time was over the weekend. Man is this good! I didn’t have rice vinegar or red onions so I used apple cider vinegar and yellow onions (cucumbers and onions are from our garden). Wow, this is AH-MAZING! Hubby smelled the vinegar reduction cooking over the weekend and made lots of “I’m not going to eat or like that” faces. He went back for thirds :).
I am so excited! I love this cucumber salad thing they served at my FAV Thai restaurant as a side. I have been trying to recreate it, but…..
This might be it! I wasn’t heating the vinegar mixture first. Thanks 😉
I was just canning some pickles and while they were processing came and looked at your blog….THANKS! Now I know what to do with the cucumbers I had left over!
I can’t wait to try this…my family loves cucumbers but I dislike them. Hopefully dressing them up a bit will help them gain my favor!
one very similar to a cucumber salad I make…but I also chop up some fresh cilantro to put in mine…and I don’t usually heat up the vinegar…guess I’ll have to try that…
and would LOVE some of those onions!
I run them through the mandoline to make uniform thin slices. I had this at a going away to Africa luncheon and I couldnt stop raving about them. I was so excited when the host wrote me out a card and mailed it out to me. You will always remember the 1st time you have these tasty morsels. GREAT recipe!