Here’s the bare-bones version. In your clean, dry mayo jar, layer: sliced English cucumbers (or Persian—they’re less watery), thinly sliced red onion, and a handful of fresh dill or toasted sesame seeds. Don’t pack them too tight—you want room for the dressing to circulate.
Creamy Cucumber Salad With Mayo
The dressing is a quick mix: rice vinegar (or white wine vinegar), a pinch of sugar, salt, and a splash of neutral oil (like grapeseed). For a tangier kick, add a clove of smashed garlic or a teaspoon of gochugaru (Korean chili flakes). Shake the jar like a Polaroid picture—don’t be shy—and refrigerate for at least 30 minutes.
Pro tip: Salt the cucumbers first. Sprinkle them with salt, let them sit for 10 minutes, then drain off the excess water. This prevents a watery salad and gives the cucumbers a firmer crunch. It’s the difference between “meh” and magnifique.
Cultural Cameos and Fun Facts
Did you know that the classic cucumber salad (often called Gurkensalat in German cuisine) is a direct ancestor of this jarred version? Germans have been making it for centuries with sour cream and dill. The mayo jar version is basically a global remix—borrowing from Japan’s sunomono, the Balkans’ shopska salad, and even the American church potluck.
Here’s a stat that will make you smile: Americans eat an average of 8.5 pounds of cucumbers per person per year, mostly in salads and pickles. That’s a lot of crunch. And with this jar method, you’re not just eating cucumbers—you’re curating them.
Another fun twist: swap the vinegar for yogurt or buttermilk to make a creamy version. Just remember to eat it within two days (dairy doesn’t love the long haul). If you go full vinegar, the salad keeps for up to a week—perfect for meal prep.
Mason Jar Cucumber Salad Recipe | Cucumber salad in a mason jar
