Creamy, crisp, and impossibly refreshing, this Cucumber Salad in a Jar is the kind of simple summer recipe that feels like a backyard hug. Thinly sliced pickling cucumbers mingle with bright red pepper and onions, all bathed in a tangy-sweet vinegar brine that perks up every bite. Fun fact: mason-jar salads became wildly popular because they’re portable, pretty, and practically foolproof—perfect for picnics and potlucks. If you love quick, no-fuss sides, you’ll find this one a keeper.
This recipe stands out for its simplicity and speed: minimal chopping, a short simmer for the dressing, and chill time to let flavors marry. It’s family-friendly, fridge-stable, and budget-wise since cucumbers are inexpensive in season. For another chilled cucumber favorite, check out Cucumber Salad in a Jar—it’s a great companion recipe for weeknight meals. Ready to jar up some crunch? Let’s get cooking.
What is Cucumber Salad in a Jar?
Is it a salad? Is it a crunchy refrigerator companion? Why a jar? Imagine the joy of shaking up a perfect bite every time—no soggy bottoms, just layered flavor. Did someone once pack a salad into a jar and call it genius, or did jars just make everything look Instagram-ready? Either way, the name sparks curiosity. Maybe someone believed “the way to a man’s heart is through his stomach,” and decided pickles in a jar were the secret weapon. Try it and see—this salad’s charm is as much about nostalgia as it is about taste. Give it a whirl and discover why jarred salads are so beloved.
Why You’ll Love This
- Bright, crunchy highlight: Thinly sliced pickling cucumbers keep a refreshing snap that contrasts perfectly with sweet red peppers and tender onions. The vinegar-sugar brine delivers a tangy-sweet punch that wakes up your palate.
- Cost-saving and seasonal: Making this at home costs a fraction of store-bought pickled salads. When cucumbers are in season, you can scale up and jar extras for weeknight sides, saving time and money.
- Flavorful finishing touches: Celery seed and mustard seed add subtle complexity and an enticing aroma. Use stevia for a lower-sugar version without losing that classic sweet-tart balance.
If you enjoy hearty mains, pair this light, zesty salad with a warm entree like our 5-Ingredient Ground Beef Casserole for a satisfying contrast. Give this jarred salad a try—you’ll want to make it again.
How to Make:
Quick Overview
This recipe is straightforward and forgiving—perfect for beginners. A short boil for the vinegar-sugar mix dissolves the sweetener and blooms the seeds, while the thinly sliced vegetables quickly absorb the flavors. Total hands-on time is about 15–20 minutes, plus chilling time of at least 1–2 hours for best results. The standout element is the crisp, vinegary snap that develops as the salad rests in the jar.
Ingredients
- 7 large dill pickling cucumbers, unpeeled and thinly sliced
- 1 1/2 cups onions, thinly sliced
- 1 1/2 cups red peppers, thinly sliced
- 1 tablespoon salt (for drawing moisture from vegetables)
- 1 cup white vinegar (5% acidity)
- 2 cups sugar, or stevia in an equal sweetening equivalent (see notes below)
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
Directions
- Prepare vegetables: Rinse cucumbers well, then slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline. Thinly slice onions and red peppers to match the cucumber thickness. Transfer vegetables to a large bowl and sprinkle with 1 tablespoon salt. Toss gently and let sit 10–15 minutes to draw out excess water. After resting, gently press or drain any released liquid and pat vegetables slightly dry with paper towels.
- Make the brine: In a medium saucepan combine 1 cup white vinegar, 2 cups sugar (or stevia equivalent), 1 teaspoon celery seed, and 1 teaspoon mustard seed. Bring the mixture to a rolling boil over medium-high heat, stirring until the sugar dissolves. Once boiling, reduce heat and simmer 1–2 minutes to infuse the seeds. Remove from heat and let the brine cool slightly (about 5 minutes).
- Combine vegetables and brine: Pour the warm brine over the salted vegetables in your bowl. Toss thoroughly so every slice is coated. Taste and adjust—if it’s too tangy, add a pinch more sugar or a splash more vinegar for brightness.
- Prepare jars and pack: Sterilize jars and lids by washing in hot, soapy water and placing in a 225°F oven for 10 minutes, or run through a dishwasher cycle. Pack the cucumber mixture tightly into jars, pressing down to remove air pockets and ensuring vegetables are submerged in brine. Seal with lids and refrigerate. Let the jars chill for at least 1–2 hours before serving; overnight gives the best flavor.
What to Serve With
- Grilled or roasted meats: chicken, pork chops, or grilled fish for a light, acidic counterpoint
- Sandwiches and burgers: spoon over a pulled pork sandwich or daytime burger to add crunch and brightness
- Cheese plates: pair with creamy cheeses like goat cheese or brie and crusty bread for a casual appetizer
- Cold pasta salads or potato salads: the tang cuts through creamy sides and keeps the palate refreshed
- Drinks: iced tea, lemonade, or a crisp white wine like Sauvignon Blanc
Top Tips for Perfecting
- Slice thin and uniform: Use a mandoline or very sharp knife for even slices so pickling is consistent.
- Salt properly: Letting vegetables rest with salt removes excess water and prevents a watery jar. Do not skip this step.
- Sweetener swap: If using stevia, add gradually and taste—stevia can be much sweeter than sugar. Start with half the sugar amount equivalent and adjust.
- Brine temperature: Pouring warm (not boiling) brine helps vegetables absorb flavor without cooking them to mush.
- Avoid overpacking: Pack tightly but don’t crush slices; gentle pressure removes air without damaging texture.
- Flavor variations: Add fresh dill sprigs, thinly sliced jalapeño for heat, or a clove of crushed garlic for extra depth.
- Common mistake: Skipping sterilization increases spoilage risk—clean jars are key for longer shelf life.
Storing and Reheating Tips
- Refrigeration: Store sealed jars in the refrigerator. This cucumber salad is meant to be kept chilled. It will stay fresh for 7–10 days when refrigerated properly.
- Freezing: Do not freeze—cucumbers become mushy and lose their crisp texture.
- Shelf life: Best consumed within 1 week for optimal crunch and flavor; beyond that the vegetables soften and the texture changes.
- Reheating: Not applicable—this is a cold, pickled-style salad. Serve straight from the fridge. If you prefer a slightly warmer dish, allow jars to sit at room temperature for 15 minutes before serving.
FAQs
Can I use English cucumbers or other types?
Yes, English cucumbers work well and have fewer seeds. The key is a firm, crisp cucumber—avoid overly ripe or soft ones.
How long before I can eat the salad?
You can taste it after 1–2 hours, but for the best flavor let it sit overnight in the fridge to let the brine fully infuse the vegetables.
Can I reduce the sugar without using stevia?
Yes—reduce sugar by half to start and taste. Keep in mind the sugar balances the vinegar and preserves texture; too little sugar will make it very sharp.
Is this safe to store at room temperature?
No. This recipe is not canned using heat-processing for shelf stability. Keep jars refrigerated and consume within a week.
Can I add herbs or garlic?
Absolutely. Fresh dill or a smashed garlic clove add wonderful aroma. Add them when packing the jars so the flavors mingle with the brine.
Conclusion
This Cucumber Salad in a Jar is an easy, delicious way to add crunch and brightness to any meal. Its simple ingredients, quick prep, and flexible flavor tweaks make it a weeknight favorite and a crowd-pleasing side. Whether you’re packing lunches, preparing for a barbecue, or looking to enjoy a light side with dinner, this jarred salad delivers refreshment and charm. For more inspiration and a viral spin on jarred cucumber salads, check out this Viral Cucumber Salad Jar (TikTok Recipe) – Eat.Drink.Pure. Give it a try, share with friends, and enjoy the crisp, tangy goodness.
Cucumber Salad in a Jar
Equipment
- Mixing Bowl
- Medium saucepan
- Mason Jars
Ingredients
Vegetables
- 7 large Dill pickling cucumbers Unpeeled and thinly sliced
- 1.5 cups Onions Thinly sliced
- 1.5 cups Red peppers Thinly sliced
Brine
- 1 tablespoon Salt For drawing moisture from vegetables
- 1 cup White vinegar (5% acidity)
- 2 cups Sugar Or stevia in an equal sweetening equivalent
- 1 teaspoon Celery seed
- 1 teaspoon Mustard seed
Instructions
- Prepare vegetables: Rinse cucumbers well, then slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline. Thinly slice onions and red peppers to match the cucumber thickness. Transfer vegetables to a large bowl and sprinkle with 1 tablespoon salt. Toss gently and let sit 10–15 minutes to draw out excess water. After resting, gently press or drain any released liquid and pat vegetables slightly dry with paper towels.
- Make the brine: In a medium saucepan combine 1 cup white vinegar, 2 cups sugar (or stevia equivalent), 1 teaspoon celery seed, and 1 teaspoon mustard seed. Bring the mixture to a rolling boil over medium-high heat, stirring until the sugar dissolves. Once boiling, reduce heat and simmer 1–2 minutes to infuse the seeds. Remove from heat and let the brine cool slightly (about 5 minutes).
- Combine vegetables and brine: Pour the warm brine over the salted vegetables in your bowl. Toss thoroughly so every slice is coated. Taste and adjust—if it’s too tangy, add a pinch more sugar or a splash more vinegar for brightness.
- Prepare jars and pack: Sterilize jars and lids by washing in hot, soapy water and placing in a 225°F oven for 10 minutes, or run through a dishwasher cycle. Pack the cucumber mixture tightly into jars, pressing down to remove air pockets and ensuring vegetables are submerged in brine. Seal with lids and refrigerate. Let the jars chill for at least 1–2 hours before serving; overnight gives the best flavor.
