Save Pin I started making these cucumber shakers during a particularly hot summer when I was too lazy to turn on the stove. I had a jar of everything bagel seasoning sitting in the cupboard and a cucumber that needed using, so I threw them together in an old mason jar and gave it a shake. The sound alone—seeds rattling against glass, cucumber slices tumbling—made me smile. It tasted so good I made it again the next day, and the day after that. Now it's what I reach for when I want something crunchy, salty, and ridiculously easy.
I brought a jar of these to a picnic once, and my friend looked at me like I'd lost my mind. Then she tried one. She immediately asked for the recipe, and I had to explain there wasn't really a recipe—just shake and eat. She laughed and said it was the kind of thing she'd make at midnight when she wanted something crisp and salty but didn't want to commit to cooking. That's exactly what it is.
Ingredients
- English cucumber: English cucumbers are less watery and have thinner skins, so you don't need to peel them. Chill it first for extra refreshment.
- Everything bagel seasoning: This is where all the flavor lives—sesame seeds, poppy seeds, garlic, onion, and salt. Buy a good blend or make your own if you're feeling ambitious.
- Kosher salt: Some seasoning blends are already salty, so taste first. I usually skip it.
- Olive oil or sesame oil: A tiny drizzle helps the seasoning stick and adds richness. Sesame oil makes it taste more like a salad.
- Lemon juice or rice vinegar: A splash of acid brightens everything up and keeps it from tasting flat.
Instructions
- Prep the cucumber:
- Wash and dry it well, then slice into thick rounds or spears depending on your mood. I like spears when I want to dip them, rounds when I'm eating straight from the jar.
- Load the jar:
- Drop the cucumber into a jar or container with a lid that seals tight. A mason jar works perfectly.
- Add the seasoning:
- Sprinkle in the everything bagel seasoning, salt if you want it, oil if you're using it, and a little acid for brightness. Don't overthink the measurements.
- Shake it up:
- Seal the lid and shake hard for 10 to 15 seconds. You'll hear the seeds bounce around and see the cucumber get coated evenly.
- Serve or chill:
- Eat it right away for maximum crunch, or let it sit in the fridge for half an hour if you want the flavors to soak in a bit more.
Save Pin One afternoon I made a double batch and left half in the fridge while I ate the other half immediately. The chilled version tasted brighter and almost pickled, while the fresh batch was purer and crunchier. Both were gone within an hour. It reminded me that the best snacks are the ones you can't stop reaching for.
Flavor Variations
You can swap the everything seasoning for za'atar, chili lime, or even ranch powder if you want a completely different vibe. I've also added crumbled feta or diced avocado when I wanted something more filling. Radishes and bell pepper strips work beautifully with the same method.
Storage and Serving
These are best eaten fresh, but they'll keep in the fridge for a few hours without getting soggy. The longer they sit, the more they start to release water and lose their snap. If you're meal prepping, keep the cucumber and seasoning separate until you're ready to shake and eat.
Common Questions
People always ask if they can use regular cucumbers instead of English ones. You can, but you'll want to scoop out the seeds and maybe peel them if the skin is thick or waxy. The texture won't be quite as crisp, but it'll still taste good.
- If you don't have a jar, a resealable bag works too.
- You can double or triple the recipe as long as your container is big enough to shake.
- For a protein boost, toss in cubed cheese or a handful of chickpeas.
Save Pin This snack has saved me more times than I can count—from late-night cravings to last-minute guests. It's proof that good food doesn't have to be complicated.