Cucumber Salad in a Jar

Ingredients

To make this cucumber salad, you’ll need the following ingredients:

7 large pickling cucumbers, unpeeled and sliced thin
1 1/2 cups sliced onions
1 1/2 cups sliced red bell peppers
1 tablespoon salt
1 cup white vinegar
2 cups sugar (or substitute with Stevia for a sugar-free version)
1 teaspoon celery seed
1 teaspoon mustard seed

These ingredients combine to create a vibrant, tangy, and slightly sweet salad that’s both refreshing and satisfying.

Instructions

Prepare the Vegetables: Start by washing the cucumbers, onions, and red bell peppers thoroughly. Keeping the cucumbers unpeeled ensures they retain their crunch. Slice the cucumbers thinly, preferably using a mandoline slicer to achieve uniform thickness. Slice the onions and red bell peppers into thin strips.
Combine the Vegetables: In a large mixing bowl, combine the sliced cucumbers, onions, and red bell peppers. Sprinkle the tablespoon of salt over the mixture, tossing gently to ensure the salt is evenly distributed. Let the mixture sit for about an hour. The salt will draw out excess moisture from the vegetables, which helps them stay crisp in the salad.
Make the Dressing: While the vegetables are resting, prepare the dressing. In a separate bowl, whisk together the white vinegar, sugar (or Stevia), celery seed, and mustard seed. Stir until the sugar is completely dissolved. The vinegar provides a tangy base, while the sugar adds sweetness, balancing the flavors. The celery and mustard seeds contribute a subtle yet distinctive flavor that enhances the overall taste of the salad.
Drain the Vegetables: After the vegetables have rested for about an hour, you’ll notice that some liquid has been drawn out. Drain this liquid off to ensure the salad remains crisp and doesn’t become watery.
Combine Vegetables with Dressing: Pour the vinegar mixture over the drained vegetables. Toss everything together until the cucumbers, onions, and peppers are well coated with the dressing. The dressing should evenly cover all the vegetables, ensuring they’re packed with flavor.
Pack into Jars: Carefully pack the vegetable mixture into sterilized glass jars. Press the vegetables down slightly to eliminate air pockets, but don’t pack them too tightly. Ensure the vegetables are submerged in the dressing. If necessary, you can add a bit more vinegar to cover them completely. Leave a little space at the top of each jar before sealing.
Seal and Store: Seal the jars tightly with lids and store them in the refrigerator. Allow the salad to marinate for at least 24 hours before serving to let the flavors develop fully. The salad will stay fresh in the refrigerator for up to two months, thanks to the vinegar-based dressing that acts as a preservative.

Tips for Success

Use Fresh Ingredients: To ensure the best flavor and texture, use fresh cucumbers, onions, and peppers. Fresh produce will result in a crisper salad.
Sterilize Jars Properly: Properly sterilized jars are essential for food safety and extending the shelf life of the salad. Boil the jars and lids in water for 10 minutes before use, and let them air dry.
Adjust Sweetness: Feel free to adjust the amount of sugar or Stevia to suit your taste. If you prefer a tangier salad, you can reduce the sugar slightly.

Serving Suggestions

This cucumber salad makes an excellent side dish for grilled meats, sandwiches, or a part of a picnic spread. It’s also delicious on its own as a refreshing snack. The bright flavors and crunchy texture make it a versatile addition to any meal.

This cucumber salad in a jar is a fantastic recipe for those who love having a fresh, tangy salad ready to go at a moment’s notice. With the ability to stay fresh for up to two months, it’s a convenient and tasty way to enjoy crisp cucumbers and vegetables all season long. Give this recipe a try, and enjoy the vibrant flavors of homemade cucumber salad whenever you please!