Mason Jar Salad

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Introduction: Mason Jar Salad

About: I like to design and build random things.

The garden is coming in and we are already overwhelmed with produce. The wife saw this on Pinterest and we thought we would give it try. It's really easy to make and quite tasty :).

Step 1: Ingredients

The ingredients can vary. We chose the following:

  • Cucumbers, peeled and sliced
  • Tomatoes, sliced
  • Bell Peppers, sliced
  • Onion, sliced
  • Lemon
  • Salt
  • Pepper
  • Olive oil
  • Vinegar, balsamic, white, apple cider
  • Dill, Parsley, garlic minced

Step 2: Slice Vegetables

Be sure to wash all produce before cutting. Using a sharp knife, slice vegetables to the desired size.

Step 3: Dressing

Mix the dressing together a follows:

  • Use 2 tablespoons apple cider vinegar (white and balsamic are good also).
  • Pour in 1/4 cup olive oil
  • Add 2 tablespoons sugar, 1 teaspoon salt, 1/2 teaspoon black pepper
  • Finally add the spices. We used a mix of dill, parsley and garlic puree. Adjust the amounts to taste. We like dill so I added a lot of dried dill (1/2tsp). Mix together well by shaking the container.

Step 4: Mix

Mix sliced vegetables together in a bowl.

Step 5: Pack Mason Jars

Tightly pack the vegetables into the mason jars.

Step 6: Fill With Dressing

Fill jars to the top with the dressing, you remembered to pack the vegetables in right? Some lemon was squeezed into each jar, go light on the lemon unless you like lots of sour. Let marinate in the dressing for at least a few hours in the fridge.

Step 7: Ready to Eat

Now, its ready for your next cookout / barbecue. Enjoy!

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    6 Discussions

    I don’t know. However, I personally wouldn’t want to freeze cucumbers - yuk.

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    DAND55

    19 days ago

    That's a great idea. If you ferment it with a kosher salt solution instead of the vinegar it may stay crispy for months. Be careful to read about how to do it properly so no one gets sick.

    Thanks. I’m not sure. I personally like everything to stay crisp so we try to eat them within a week of packing. I haven’t tried longer storage.

    This sounds a smashing way to use those surplus veggies.

    Just wondering how long would it keep? Would it last several months so the family could enjoy it when they visit over the winter?