Cucumber Salad in a Jar
This cucumber salad is a refreshing, easy-to-make dish that stays fresh for up to two months, perfect for meal prepping.
Servings: 8 servings
Calories: 120kcal
Equipment
- Large Bowl
- Cooking Pot
- Quart-sized Jars
Ingredients
Vegetables
- 7 large Dills, pickling cucumbers, unpeeled and sliced thin
- 1.5 cups Sliced onions
- 1.5 cups Sliced red peppers
- 1 tablespoon Salt
- 1 cup White vinegar
- 2 cups Sugar (or stevia for a healthier alternative)
- 1 teaspoon Celery seed
- 1 teaspoon Mustard seed
Instructions
- Slice cucumbers, onions, and red peppers thinly. Mix with salt and set aside.
- Combine vinegar, sugar, celery seed, and mustard seed in a pot. Boil and let cool.
- Pour vinegar mixture over vegetables, mix well.
- Prepare and sterilize jars. Pack salad into jars and refrigerate.
Notes
Ensure vegetables are fully submerged in the vinegar mixture for longer freshness.
Nutrition
Calories: 120kcal | Carbohydrates: 30g | Protein: 1g | Fat: 0.5g | Sodium: 1000mg | Fiber: 1g | Sugar: 29g