How to Make Cucumber Salad For Jars
A cucumber salad is a great way to enjoy fresh vegetables. It’s easy to make, and it’s also super healthy! Cucumbers are high in vitamin K, potassium, copper, and manganese. They’re also a good source of fiber, protein, and iron.
Whether you’re trying to lose weight or just want to start eating healthier, this easy cucumber salad is the perfect addition to your diet. It’s packed with vitamins and minerals, and it’s very low in calories!
It’s also a great choice for anyone with a vegan, dairy-free, or gluten-free diet. This cucumber salad is sweet, tangy, and has a hint of dill. It’s a versatile side dish that can be served with any meal.
To make this cucumber salad, you’ll need a mandoline slicer and a quart sized canning jar. You’ll also need apple cider vinegar, sugar, water, salt and pepper.
The first step is to slice the cucumbers into thin slices. It helps to use a mandoline slicer to ensure uniform cuts, but you can also cut the cucumbers by hand. After slicing, place the slices in a bowl and toss with vinegar mixture. Leave to cool for at least an hour, then transfer to the jar and store in the refrigerator.
You can add a thinly sliced onion to your salad if you like. It’s also a great way to add color to your cucumber salad. You can even add a few thinly sliced cherry tomatoes!
After slicing, place the slices into a large bowl and toss with vinegar mixture. Let it sit for a few hours to allow the flavors to develop.
Once the mixture has cooled down, transfer it to a clean jar and fill it with the sliced cucumbers and onions. You’ll need to leave at least 1 inch of space at the top for the liquid to cover the vegetables.
If you’re making this cucumber salad for a big group, you may need to double or triple the recipe! This is a great side dish for parties or dinners.
It’s a great way to get your veggies in on a hot summer day! You can also enjoy this refreshing cucumber salad on a burger or sandwich. It’s a great option for those with a vegan, dairy-free, gluten-free, or vegetarian diet!
This recipe is perfect for a summer picnic. It’s easy to throw together and can be stored in your cooler until you’re ready to eat it!
You can use any kind of cucumber in this recipe. We like using long English cucumbers, which are around 14 inches long and have a nice, crisp texture. If you can’t find them, you can try mini Persian cucumbers or cherry tomatoes instead!
These cucumbers are a little smaller than the Long English, but they still have a delicious crunch. They’re a great addition to salads, and they’re perfect for pickling too!
The flavor is pretty mild and it’s a great substitute for dill pickles. It’s a bit tangy, but not overpowering.