Simple Cucumber Salad in a Jar

I used to think mason jars were just for canning tomatoes and storing grandma’s jam. That’s how my mom always used them, and honestly, I never gave them much thought beyond that.

Then one day at work, I noticed my coworker’s lunch – a perfectly layered salad in a jar, with crisp cucumbers and fresh greens that hadn’t gone soggy. Turns out these old-school jars are perfect for keeping salads fresh, and this cucumber version has become my go-to lunch prep trick. It’s so simple, even my kids can help layer the ingredients.

What Kind of Cucumber Should I Use?

While this recipe calls for English cucumbers (also known as hothouse cucumbers), you’ve actually got a few good options here. English cucumbers are longer and thinner than regular ones, with fewer seeds and a thinner skin that doesn’t need peeling – which makes them perfect for this salad. Regular garden cucumbers will work too, but you might want to peel them and remove the seeds since their skin can be a bit bitter and their seeds tend to be larger. Persian cucumbers are another great choice – they’re smaller and sweeter than English cucumbers, and you can just slice and go. Just keep in mind that if you’re switching cucumber types, you might need to adjust the quantity to match the volume of one English cucumber.

Options for Substitutions

This fresh salad recipe is pretty adaptable – here are some easy swaps you can try:

• English cucumber: Regular cucumbers work fine here – just peel them first and remove the seeds if they’re too watery. Persian cucumbers are another great option and don’t need peeling.
• Mayonnaise and cream cheese: For a dairy-free version, use vegan mayo and dairy-free cream cheese. Greek yogurt mixed with a bit of mayo is another good option for a lighter take.
• Coconut aminos: Regular soy sauce works perfectly, or try tamari if you need a gluten-free option. Just start with a bit less as soy sauce is typically saltier than coconut aminos.
• Rice vinegar: Apple cider vinegar or white wine vinegar can work in place of rice vinegar – just use a touch less as they’re slightly stronger.
• Furikake: If you can’t find furikake, just use extra sesame seeds and a small sheet of crumbled nori (seaweed). Or skip it altogether – the salad will still taste great!
• Avocado: If your avocado isn’t ripe or you don’t have one, try adding some diced mango for sweetness or leave it out completely – the salad is still good without it.

Watch Out for These Mistakes While Making

The biggest challenge when making cucumber salad in a jar is dealing with excess moisture – to prevent a watery mess, try salting your cucumber slices and letting them drain in a colander for 15-20 minutes before assembling the salad.

Getting the layering order wrong can lead to soggy ingredients, so always start with the dressing at the bottom of the jar, followed by hardy ingredients like onions and cucumbers, and save delicate items like avocado for the very top.

For the best texture and flavor, don’t skip the step of patting your cucumbers dry with paper towels after draining, and make sure your jar is completely dry before adding ingredients – any extra moisture will make your dressing too thin and diluted.

When mixing the dressing ingredients, combine them in a separate bowl first rather than directly in the jar, which allows you to adjust the seasoning perfectly and ensures everything is well incorporated before adding to your layers.

What to Serve With Cucumber Salad?

This creamy Asian-inspired cucumber salad makes a perfect side dish for grilled meats or fish – I especially love serving it alongside teriyaki chicken or salmon. The cool, tangy flavors work really well with spicy dishes too, like Korean BBQ or a hot stir-fry. For a complete meal, you could pair it with some steamed rice or noodles to soak up all that tasty dressing. If you’re keeping things light, this salad also goes great with other Asian-style appetizers like spring rolls or dumplings.

Storage Instructions

Keep Fresh: This cucumber salad is best enjoyed within 24 hours of making it. Keep it in your mason jar or an airtight container in the fridge. The cucumbers will release some water over time, which is totally normal – just give it a good shake before serving!

Make Ahead: If you want to prep this ahead, mix all the dressing ingredients in the jar and store the sliced cucumbers separately. When you’re ready to eat, just combine everything and give it a good shake. For the avocado, it’s best to add it just before serving to keep it fresh and green.

Pack: Taking this to work or on a picnic? Keep the jar upright in your bag or lunch box. The tight seal of the mason jar will prevent any leaks, and the layered ingredients will stay fresh until lunchtime. Remember to pack any toppings like sesame seeds or furikake separately to keep them crunchy.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 5-10 g
• Fat: 20-25 g
• Carbohydrates: 20-25 g

Ingredients

For the vegetables:

• 1/4 red onion, thinly sliced
• 1/2 avocado, diced (for a creamy texture)
• 1 English cucumber, thinly sliced

For the dressing and garnish:

• 1 tsp sriracha
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp sesame oil
• 1/2 tsp sesame seeds
• 2 tbsp coconut aminos
• 1/2 tsp furikake (optional, adds umami)
• 2 tbsp mayonnaise (I prefer Hellmann’s)
• 1 tbsp cream cheese
• 2 tbsp rice vinegar

Step 1: Slice the Cucumber

Begin by slicing the cucumber directly into your chosen container.

This could be a plastic deli container, a glass jar, or any other lidded storage container.

Aim for uniform slices to ensure even flavor distribution and pickling.

Step 2: Add the Red Onions

After slicing the cucumber, add slices of red onions to the container.

This will contribute a nice crunch and flavor to your mixture.

Step 3: Add Remaining Ingredients

With the cucumbers and onions in place, add the rest of your ingredients to the container.

This typically includes components like vinegar, sugar, salt, and any additional herbs or spices your recipe calls for.

These ingredients will serve as your pickling solution.

Step 4: Mix and Let It Set

Secure the lid on your container and give it a good shake to mix all the contents thoroughly.

Ensure that the cucumbers and onions are well-coated with the pickling solution.

For best results, allow the mixture to set in the refrigerator, and enjoy your quick pickles within 24 hours.