Duke’s Jar Cucumber Salad
What should you do when you get to the end of a jar of Duke’s? MAKE THIS SALAD. Cucumbers and red onions take a bath in an apple cider vinegar-tinged mayo-based dressing with plenty of dill in this Southern summer classic. It’s plenty good the minute you make it, but after a day in the fridge, it is the epitome of “cool as a cucumber.” My move — snack on it a little the first day, as is, and then on day two, add a few thinly sliced cherry tomatoes.
This recipe was designed for the super cute 16 oz. jars, so scale up if you’ve got a bigger jar!
- 2 tablespoons to ¼ cup Duke’s Mayo (Depending on how much you have left in the jar, you may need to add a tablespoon to get the right consistency.)
- 2 skinny cucumbers (Suyos are best, but diva or Persian cucumbers work well), thinly sliced
- ½ red onion, thinly sliced
- 1 teaspoon salt
- 1 packet of splenda or 1 teaspoon sugar
- 1 tablespoon apple cider vinegar
- 2 tablespoons fresh herbs, such as dill, chives, or parsley
Slice cucumbers and onions, and combine with salt, sweetener, apple cider vinegar, and mayo. Sprinkle in herbs, and stir to combine. Pour into your almost empty jar of Duke’s, and give it a little shake. Enjoy immediately, or store in the fridge for up to two days.