Description
This cucumber salad mason jar is crisp, tangy, and perfect for meal prep. Just layer it right, chill, and enjoy all week.
Ingredients
- English cucumbers, thinly sliced – 2 large
- Red onion, thinly sliced – 1 small
- White vinegar – 1/4 cup
- Olive oil – 2 tablespoons
- Honey or maple syrup – 1 teaspoon
- Dill (fresh or dried) – 1 tablespoon
- Salt & pepper – To taste
Instructions
- Pour vinegar, olive oil, and honey into the bottom of each mason jar.
- Add a layer of thinly sliced red onions over the dressing.
- Top with sliced cucumbers, filling to the top without packing too tight.
- Sprinkle dill, salt, and pepper.
- Seal the jar tightly and refrigerate for at least 1 hour before serving.
- Shake before eating or pour into a bowl.
Notes
- Use English cucumbers to avoid excess water.
- Best eaten within 4–5 days.
- Add cherry tomatoes or chickpeas for variety.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snacks
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg