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Cucumber salad in a jar with fresh vegetables and dressing

Cucumber Salad in a Jar

Creamy, crisp, and impossibly refreshing, this Cucumber Salad in a Jar is a simple summer recipe that feels like a backyard hug.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 2 hours
Course Side
Cuisine American
Servings 4 servings

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.

Notes

This cucumber salad is meant to be kept chilled. It will stay fresh for 7–10 days when refrigerated properly.
Keyword Easy