A nostalgic Southern cucumber salad inspired by the old “mayo jar” method - crisp cucumbers, red onion, and a creamy, tangy dressing you shake right in the jar.
If you grew up in the South, you may remember seeing that one jar in the fridge - the mayonnaise jar that never quite got thrown out because Mama kept topping it off with sliced cucumbers, onions, and a splash of vinegar.
It hung out on one of the shelves in the fridge all summer long, getting refreshed every few days, and somehow always tasted better the longer it sat. It's already been a regular in my refrigerator this summer!
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This recipe is my modern take on that old‑school “bottom of the mayo jar” cucumber salad - cool, creamy, tangy, and just sweet enough. It’s simple, refreshing, and perfect for keeping in the fridge to scoop out whenever the mood hits.
Scoop it out to eat until it runs down, refresh it until your next jar is ready or if you don't go through the mayo jars very fast, wash it out with soapy water when it's depleted, give it a hot rinse and build your dressing in the bottom all over again!
Here's what you'll need to make my version of the Bottom of the Mayo Jar Cucumber Salad:
For the Salad:
- 1 (16 ounce) bag/tray mini cucumbers (about 5 to 6), sliced about 1/4-inch
- 1/2 teaspoon salt
- 1/2 cup sliced red onion (yellow and sweet work well too)
For the Dressing:
- 1/3 cup real mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon minced garlic
- 1 teaspoon dill weed
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
Why You’ll Love This Recipe
- It’s pure Southern nostalgia. If you grew up with a mayo jar filled with cucumbers living on the fridge door, this will take you right back.
- Quick and easy. Slice, salt, stuff, shake, done.
- Creamy but still refreshing. The perfect balance of tangy, sweet, and cool.
- Make‑ahead friendly. Gets better as it chills and holds beautifully for a couple of days.
- Uses simple ingredients. Nothing fancy — just pantry staples and cucumbers.
- Shake‑the‑jar convenience. No bowls to wash, no fuss, no mess.
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Here's how to make it!
You can certainly peel your cucumbers, but I prefer these minis unpeeled, so definitely use a veggie wash! Clean Boss (#affiliate) is the brand I've been using awhile but there are many others available today.
Give them a good rinse, spray with the wash and let them sit for a few minutes before rinsing again.
Slice the cucumbers about 1/4 inch. I highly recommend using a mandoline slicer so everything is even and the newer vertical upright ones (#affiliate) are easier than ever to use... and safer!
Spread out on a paper towel lined sheet pan.
Sprinkle all over with about 1/2 teaspoon of salt. Salting not only adds flavor but also draws out liquid to keep your jar salad from getting overly watery.
Cover the tray with paper towels.
Get your onion sliced up. I like using a purple onion when I have one, but I've done this plenty of times with a sweet onion too.
Slice it up thinly.
Next we'll build the dressing. Now... you can use whatever dressing you like with this method of course. I'm just giving you a starting point of what I've landed on making this that you can use. I'm using a 32-ounce jar size for the ratio here and you'll want your mayo jar to have about 1/3 to 1/2 cup of mayonnaise left in the bottom to start building the dressing.
Top that off with the sour cream and whisk or shake until smooth.
Add the cider vinegar, sugar and seasonings. Give it a whisk or a hefty shake.
Start piling in half the cucumbers and top with half of the onions. Give it a shake. By the way, if you have a canning funnel (#affiliate), it works really great for filling the jar.
Repeat layers and give it another shake. The cucumbers I get from Walmart usually have 5 minis in each bag and the ones I get from Rouses are about 6 to a tray and slightly larger, so it's a possibility that you'll have to stuff those last ones in!
Give it another shake, cap it off and refrigerate. When you pass by the fridge, give it an occasional shake.
Let it all marinate in the fridge for at least an hour and when you're ready, scoop some out! You should get about 4 decent sized servings in a 32 ounce jar with 5 to 6 cucumbers.
Garnish your serving with a little more dried dill if you like! Honestly, I wanted to use fresh dill but seems like every time I do a grocery order they never have it - or my shopper can't find it!
Tips & Notes
- Salting the cucumbers keeps the dressing from getting watery.
- Shake, don’t stir - the jar method coats everything evenly and keeps cleanup easy.
- Mini cucumbers stay crisp longer, but regular cucumbers work, although to reduce liquid, seed them.
- Let it chill - the flavor blooms after an hour and gets even better overnight.
Variations
- Extra‑Creamy: Add an extra spoonful of mayo.
- More Tang: Add another splash of apple cider vinegar.
- Sweet‑Cream Style: Increase sugar to 3 tablespoons.
- Fresh Dill Version: Add 1to 2 teaspoons chopped fresh dill.
Note: If you happen to keep one of these new Vinegar & Sea Salt blend (like Badia brand #ad) in your pantry, it’s a surprisingly nice little boost in this salad. I’ve sprinkled it over individual servings and loved the extra tang it adds. You can even swap it in for the salt in the dressing if you want a brighter, slightly zippier flavor. Totally optional, but worth trying if you enjoy that vinegar‑salt pop with cucumbers.
FAQ
Is it okay to use regular cucumbers?
Yes, though you'll want to halve and seed before slicing them.
How long does it keep?
Best within 2–3 days, though the cucumbers will soften over time. They usually don't last that long!
Can I lighten it up?
Use all sour cream or swap in Greek yogurt.
Does it have to be in a mayo jar?
No, but it sure adds charm! Any quart‑size jar or lidded bowl will work.
The Mayo Jar Tradition
Southern moms didn’t waste a thing - not even that hard to get to last bit of mayo clinging to the sides of the jar. They’d slice cucumbers, toss in onions, add a splash of vinegar and sugar, shake it up, and keep refreshing it until the jar was empty. This recipe keeps that spirit alive, just a little creamier and a whole lot easier.
Serving Ideas
- Grilled chicken or pork chops - the cool tang cuts through the smoky richness.
- BBQ ribs or pulled pork - the classic summer plate.
- Burgers or hot dogs - backyard cookout perfection.
- Fried chicken - the creamy crunch is perfect with a crispy crust.
- Alongside sandwich or summer plates - especially ham, turkey, or pimento cheese.
- As a cool side for those spicy dishes.
- Red beans and rice - a refreshing side to a warm, hearty bowl.
- Straight from the fridge as a snack (the Southern way and my favorite!)
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