Growing up I can remember my parents going to the Farmer’s Market during the spring or summer and coming home and declaring that, “Tonight we only eat veggies”!  Ick I remember thinking.  What kid wants only vegetables for dinner? Well, of course the older you get the more you like your vegetables and I am no exception.  One of the dishes I remember my mom making was pickled cucumbers.  I know, you are saying, Pickles.  Well, yes, but not really.  These are quick pickled cucumbers and they are so fresh and tangy and light.   They go perfect with any spring/summer BBQ you might be having or attending.

You need to slice the cucumbers thin so they “pickle” quickly. You either a very sharp paring knife or a mandolin. I have linked a mandolin I like.  It is one of those tools you will use over and over again. They are not expensive and so worth it!

Pickled Cucumbers

A light and tangy side dish that is perfect with a BBQ pulled pork sandwich or grilled chicken

Servings 4


  • 3 cucumbers, peeled and sliced thin
  • 1 small red onion, thinly sliced
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons Vegetable oil
  • 3 Tablespoons White Vinegar


  1. In a large jar or tupperware bowl, with a tight fitting lid, combine all ingredients.  

  2. Chill in refrigerator at least an hour before serving.  

  3. These will keep in the fridge for about a week.

Needed Items