Lemon Cucumbers & Jam Jar Salad Dressing

We’ve been growing a variety of cucumbers called Lemon this year – so named not because of their flavour but their size, shape and colour.

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The skins on ours have been tougher than we expected, so we’ve peeled them before adding them to salads.

This one was combined with very thinly sliced red onion, chopped sugar snap peas, some home grown lettuce and a few cherry tomatoes and tossed in my default jam jar salad dressing.

Jam Jar Salad Dressing


  • 1 tsp French mustard
  • 2 tsp honey
  • 3-4 tsp balsamic vinegar
  • 3-4 tsp olive oil
  • salt , to taste
  • pepper , to taste


This dressing can easily be varied to ring the changes. Substitute soy sauce for mustard. Switch cider vinegar for the balsamic. Use rapeseed oil instead of olive, or even sesame oil for an Asian flavour. Instead of honey try maple syrup or muscovado sugar.


  • Measure ingredients to a small jam jar.
  • Seal and shake hard until well combined.
  • Taste, add more mustard, vinegar, honey or seasoning if required and shake again.
  • Pour dressing over salad, toss and serve immediately.

Please leave a comment - I love hearing from you!
23 Comments to "Lemon Cucumbers & Jam Jar Salad Dressing"

  1. Mamta Gupta

    I forgot to tell you about these lemon cucumbers you brought for us! Yes, the skin was bit tough, but they were tasty. Even your father ate one (he hates salads), sprinkled with a little chaat masala!!
    I have been making a similar dressing in jam jars for years and it is lovely :-). I use whole grain mustard instead of French, and mine has 1:3 oil:vinegar ratio. As you say, minor changes make so many varieties. For a hotter taste, substitute S & P with Chaaat masala or add a little chilli flakes. Add finely chopped herb of choice.
    These cucumbers look and taste like a wild variety of wild cucumber we used to have as kids in India. I wonder if they are similar ! Did you find any over ripe ones on your return and did they taste a little tart?


    Oh yes chaat masala, great idea. And chilli, for those who like it. Am amazed you got Pop to eat salad!!

  2. kaveyeats

    Thanks Elizabeth, hope you find the cuc! And yes, sometimes the simple ones are the best!

  3. kaveyeats

    Very strange!
    Yes, I occasionally try a shop-bought salad dressing and am always disappointed, so now I just shake up a portion as and when. Takes so little time and can adjust to my own taste!

  4. Urvashi

    I love these and have never heard of them before. I must look them up in my seed catalogue to grow next year alongside cucamelons. Too cut.

  5. Helen @ Fuss Free Flavours

    I have a dedicated dressing jar, it is a very pleasing shape. But I usually bung the ingredients into the bottom of the salad bowl and mix with a mini whisk.

    Love the cucumbers, I long for outside space!

  6. Jacqueline Meldrum

    That’s my go to dressing if you take the honey out and add lots of black pepper. I mix my salad dressing in a little scooby doo glass that once held nutella many years ago, with a fork.

  7. Diana

    Thanks Kavey for the small-batch salad dressing recipe. I will remember it as the 1-2-3-4 dressing – 1 tsp mustard, 2 tsp honey, 3 tsp oil, 4 tsp vinegar (taking your mum’s advice, less oil than vinegar).

  8. Inga

    Is the oil and vinegar meant to be tablespoons? It says teaspoons in the recipe but you’ve said above in a reply to someone else that it’s meant to be tablespoons. Just wondering before I make the dressing. Thanks.


    Gosh I don’t know where my head was but it’s teaspoons as original. I’ll delete the silly reply but definitely teaspoons. It’s really a ratio thing so I’ve made larger quantities using tablespoons for all of it before. Sorry for the confusion!

  9. Mary

    My Dad used to grow cucumbers like these and were called Apple Cucumbers. We always peeled them. As kids we would just pick them and eat – good on a hot day when wanting to carry on playing when thirsty!


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