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–+ servings
Fresh cucumber salad in a jar with colorful vegetables and herbs
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Cucumber Salad in a Jar

Creamy, crisp, and wonderfully tangy — this Cucumber Salad in a Jar is the kind of side dish that disappears fast at summer barbecues and family dinners.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Side
Cuisine: American
Keyword: Easy
Servings: 4 servings
Calories: 150kcal

Equipment

  • Mixing Bowl
  • Medium Pot
  • Sterilized jars

Ingredients

Vegetables

  • 7 large Dill pickling cucumbers Unpeeled and sliced thin
  • 1.5 cups Onions Thinly sliced for quick pickling
  • 1.5 cups Red peppers Seeded and thinly sliced

Pickling Brine

  • 1 tablespoon Salt For drawing out moisture from the vegetables
  • 1 cup White vinegar For the pickling brine
  • 2 cups Sugar Or stevia for a healthier alternative; dissolves into the vinegar
  • 1 teaspoon Celery seed Aromatic and slightly bitter, helps balance sweetness
  • 1 teaspoon Mustard seed Adds a gentle pungent pop when bitten

Instructions

  • Slice cucumbers, onions, and red peppers thinly. Place the sliced vegetables in a large bowl and sprinkle with 1 tablespoon salt. Toss gently and let sit for 10 to 20 minutes to draw out excess water; then gently squeeze or drain the liquid and pat the vegetables slightly dry with a clean towel.
  • Combine vinegar, 2 cups sugar (or stevia), 1 teaspoon celery seed, and 1 teaspoon mustard seed in a medium pot. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar. Once it reaches a full boil, turn off the heat and let it cool for about 10 minutes.
  • Pour vinegar mixture over the prepared vegetables, making sure everything is evenly coated. Use a wooden spoon to mix well so the seeds and liquid distribute through the slices. Let the mixture sit at room temperature for 10 minutes.
  • Prepare and sterilize jars: wash jars and lids in hot soapy water and rinse well; for quick sterilization, place jars in a 225°F oven for 10 minutes or pour boiling water into jars and discard. Pack salad into jars tightly but without crushing the slices, leaving about 1/2 inch headspace. Seal and refrigerate.

Notes

This salad will stay fresh for up to 2 weeks, flavors continuing to develop. Best within the first 1–7 days for ideal crispness.

Nutrition

Calories: 150kcal | Carbohydrates: 35g | Protein: 2g | Sodium: 500mg | Potassium: 200mg | Fiber: 2g | Sugar: 30g | Vitamin A: 10IU | Vitamin C: 15mg | Calcium: 2mg | Iron: 2mg