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Salads, Side Dishes

Doc’s Marinated Cucumber Salad Recipe


  • 5 medium cucumbers, peeled
  • 1 large Vidalia onion
  • 2 Tbsp minced garlic
  • ½ tsp MortonTMLite Salt
  • ½ tsp pepper
  • 1 tbsp olive oil
  • 16 oz bottle of apple cider vinegar

Cooking Directions:

  • Slice the cucumbers into 1/8 inch-thick disks.
  • Slice the onion into rings as thinly as possible, then cut the rings crossways in half to make crescents.
  • Transfer to a frozen large glass mixing bowl.
  • Add the garlic, salt, pepper, and olive oil.
  • Add as much vinegar as necessary to almost cover the cucumbers. (Note: This will be quite tart; if you prefer a milder taste, you may wish to dilute the vinegar by half with water before adding to the mixture. However, this will make the cucumbers less crisp.)
  • Mix and adjust salt and pepper to taste.
  • Chill in the refrigerator for at least 2 hours.

This is a convenient dish to keep in the refrigerator. It keeps for days and I replenish it with cucumbers and onions using the same marinade. I find marinated cucumber salad prepared this way very satisfying for those late-night munchies. The vinegar may make you cough a bit but the taste is worth it!

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Check out Doc’s many healthy recipes that will help you stay on track, including Doc’s Cream of Cucumber Soup and Doc’s Cucumber Salad.

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