Summer is the season of refreshing salads, and nothing beats the effortless convenience of a salad in a jar. Picture this: a chilled jar filled with crisp cucumbers, tangy onions, and a zesty dressing that comes together harmoniously. The first bite transports you to a serene picnic under the shade of a tall oak tree, surrounded by laughter and the sweet smell of freshly cut grass. This is the recipe that will revolutionize your summer salads and win the hearts of all who taste it.
I remember the first time I made this Cucumber Salad in a Jar. It was a bright and sunny day, perfect for an outdoor gathering with friends. As I was preparing the food, I realized I wanted something light yet bursting with flavor. That's when the idea of a salad in a jar struck me. I vividly remember the excitement I felt as I gathered the ingredients and assembled the jars, layering the cucumber slices and onions with care.
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When our friends arrived at the picnic, their eyes were instantly drawn to the colorful jars of salad. They were intrigued by the presentation and couldn't resist diving in. As we savored each bite, the crispness of the cucumbers, the sharpness of the onions, and the vibrant dressing melded together to create a symphony of flavors. The salad in a jar was a hit, prompting requests for the recipe, and it became a staple in our summer gatherings. And the best part? These can stay in your fridge for up to 2 months.
Cucumber Salad in a Jar
Cucumber Onion Salad in a Jar
Ingredients:
4 cucumbers, sliced thinly
1 red onion, sliced into large pieces
1 green bell pepper, sliced into large pieces
1 tablespoon of salt
2 cups of white vinegar
1 and a half cups of sugar
1 teaspoon of celery flakes
1 teaspoon of red pepper flakes
1 red onion, sliced into large pieces
1 green bell pepper, sliced into large pieces
1 tablespoon of salt
2 cups of white vinegar
1 and a half cups of sugar
1 teaspoon of celery flakes
1 teaspoon of red pepper flakes
Instructions:
1. Combine the sliced cucumbers, onions, peppers, and salt in a bowl; set aside.
2. In a saucepan, combine vinegar, sugar, celery flakes, and pepper flakes.
3. Bring the mixture to a boil.
4. Remove the saucepan from heat and add two handfuls of ice, allowing them to melt.
5. Transfer the vegetable mixture into two large-mouth canning jars, either two quart-sized jars or one half-gallon jar.
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6. Pour the vinegar mixture over the vegetables in the jars.
7. Seal the jars and refrigerate.
The pickles can be stored in the refrigerator for up to two months.