Crisp Marinated Cucumbers

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Richard brought this recipe back from a visit to Budapest, and it has since become a mainstay at his place, particularly with broiled salmon. Salting cucumber slices removes excess liquid, making them crisp and translucent.


  • 2 large cucumbers, preferably seedless, peeled and sliced very thin
  • 1Β½ teaspoons coarse (kosher) salt
  • Β½ cup rice wine vinegar
  • ΒΌ cup fresh lemon juice
  • 1 garlic clove, crushed through a press
  • β…› teaspoon Freshly ground white pepper
  • 2 tablespoons minced dill and/or mint (see Note)


    • Layer the cucumbers and salt in a colander and weight the cucumbers with a saucer and something heavy like a can. Let stand at room temperature for at least 1 hour. Drain off all liquid and squeeze cucumbers dry.
    • Combine the vinegar, lemon juice, garlic, pepper, and dill or mint in a glass serving bowl. Add the cucumbers. Refrigerate. When cucumbers are cold and crisp, drain some of the liquid and serve.