Save to Pinterest My neighbor handed me a mason jar full of glistening cucumbers through the fence one evening, and when I asked what made them so good, she just grinned and said, "You shake them." I thought she was joking until I tried it myself. The violent rattling in a sealed jar does something magical, bruising the cucumbers just enough to soak up every drop of garlicky, spicy dressing. Now I keep a jar in my fridge most weeks, because sometimes the best recipes are the ones that sound too simple to work.
I started making these cucumbers during a heatwave when turning on the stove felt impossible. My kids would hear the jar rattling and come running, fighting over who got to shake it next. We'd sit on the back steps with bowls of cold cucumbers, crunching through them while the sun went down. It became our summer ritual, the kind of food memory that smells like sesame oil and feels like relief.
Ingredients
- Cucumbers: I slice them thick enough to stay crunchy but thin enough to absorb the dressing quickly, about 1/4 inch works perfectly.
- Garlic: Fresh minced garlic is non-negotiable here, the jarred stuff just doesn't have the same sharp bite that makes this dish wake up your taste buds.
- Soy sauce: This is your salt and umami base, and I've learned that low-sodium works better because you can always add more but never take it back.
- Toasted sesame oil: A little goes a long way, this is what makes the whole jar smell like an Asian kitchen in the best possible way.
- Rice vinegar: It adds a gentle tang without the harshness of regular vinegar, balancing the richness of the sesame oil beautifully.
- Chili flakes: I start with half a teaspoon and taste before adding more, because some brands are surprisingly fierce.
- Sugar: Just a teaspoon smooths out the edges and helps the dressing cling to the cucumbers instead of pooling at the bottom.
- Sesame seeds and green onions: Optional but highly recommended, they add texture and a fresh pop of color that makes the dish feel finished.
Instructions
- Load the jar:
- Drop your cucumber slices and minced garlic into a large jar with a tight-fitting lid, leaving a little headroom for shaking. I use a quart-sized mason jar, but any sealable container works as long as it doesn't leak.
- Mix the dressing:
- Whisk together soy sauce, sesame oil, rice vinegar, chili flakes, sugar, and salt in a small bowl until the sugar dissolves completely. The dressing should smell bold and a little spicy, with the sesame oil floating on top.
- Pour and seal:
- Pour the dressing over the cucumbers, making sure it reaches all the way to the bottom. Seal the lid tightly, then give it a test shake to make sure nothing leaks.
- Shake it hard:
- Shake the jar vigorously for 30 to 60 seconds, flipping it upside down and side to side so every cucumber gets coated. You'll hear the cucumbers bumping around, and that's exactly what you want.
- Let it rest:
- Set the jar on the counter for 5 to 10 minutes to let the flavors soak in. If you can wait longer, refrigerate it for an hour and the cucumbers will taste even better.
- Serve it up:
- Transfer to a serving bowl, sprinkle with sesame seeds and green onions if you have them, and serve cold. The cucumbers should be glossy, garlicky, and dangerously addictive.
Save to Pinterest The first time I brought these to a potluck, someone asked if I'd ordered them from a restaurant. I admitted they took me ten minutes and a mason jar, and by the end of the night, three people had texted asking for the recipe. It's the kind of dish that makes you look like you know what you're doing in the kitchen, even when you're just shaking things and hoping for the best.
Choosing Your Cucumbers
I've made this with every type of cucumber I could find, and Persian or mini cucumbers win every time because they stay crisp and have fewer seeds. English cucumbers work well too, but I peel them in stripes because the skin can be tough. Regular garden cucumbers are fine in a pinch, just scoop out the seeds with a spoon first or the whole thing gets watery and sad.
Adjusting the Heat
Half a teaspoon of chili flakes gives you a gentle warmth that sneaks up on you, but I've gone as high as a full tablespoon when I wanted something that bites back. If you're serving this to kids or anyone heat-sensitive, skip the chili entirely and add a tiny drizzle of honey instead for sweetness. You can also use fresh sliced Thai chilies if you want the heat to be more front and center, just remember they're much stronger than dried flakes.
Storing and Serving
These cucumbers keep in the fridge for up to three days, though they lose some crunch after the first day. I actually like them a little softer sometimes, especially when I'm eating them with rice and want them to feel more like pickles. Serve them cold as a side with grilled meats, stir them into noodle bowls, or just eat them straight from the jar while standing in front of the fridge at midnight.
- If you're meal prepping, make a double batch and keep it in the jar for quick lunches all week.
- They're excellent alongside fried rice, dumplings, or anything rich that needs a bright, crunchy contrast.
- For a party, transfer them to a shallow dish and sprinkle extra sesame seeds and green onions on top for a prettier presentation.
Save to Pinterest Every time I make these, I'm reminded that the best recipes are often the ones that feel like play. Shake them hard, taste them cold, and don't be surprised when the jar empties faster than you expected.
Questions & Answers About This Recipe
- → Can I make this ahead of time?
Yes! Prepare the cucumbers and dressing separately, then combine and shake just before serving for maximum crunch. The salad can be refrigerated for up to 2 days, though cucumbers soften slightly over time.
- → What type of cucumbers work best?
English, Persian, or mini cucumbers are ideal for maintaining crunch. Standard slicing cucumbers work well too—just use 1/4-inch slices to ensure even coating and quick flavor absorption.
- → How do I adjust the heat level?
Start with 1/2 teaspoon chili flakes and adjust upward to your preference. For milder versions, reduce or omit the chili flakes. For extra heat, add fresh sliced chilies or increase the flakes to 1 teaspoon.
- → Is this truly vegan and gluten-free?
It's naturally vegan. For gluten-free, verify your soy sauce is tamari or certified gluten-free, as traditional soy sauce contains wheat. All other ingredients are naturally gluten-free.
- → What's the purpose of shaking in a jar?
Vigorous shaking ensures even distribution of the dressing, helps release flavors from the garlic, and creates a uniform coating on all cucumber pieces. It also aerates the mixture slightly for better texture.
- → Can I substitute sesame oil with something else?
Toasted sesame oil provides distinctive nutty flavor. You can reduce the amount and add neutral oil, but the taste will differ. For nut-free alternatives, try a drizzle of chili oil or stick with soy sauce and vinegar as the base.