Here’s a fresh and tangy pickled vegetable salad recipe featuring cucumbers, onions, and bell peppers. Perfect as a side dish or a crunchy topping! 🥒🌶️
Pickled Cucumber, Onion & Bell Pepper Salad
Ingredients (Serves 4–6)
- 2 medium cucumbers, thinly sliced
- 1 medium red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 cup white vinegar (or apple cider vinegar)
- 1/4 cup water
- 2 tbsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp mustard seeds (optional)
- Fresh dill or parsley for garnish (optional)
Instructions
- Prepare the Vegetables
- Slice cucumbers, onion, and bell peppers thinly.
- Place them in a large bowl.
- Make the Pickling Solution
- In a small saucepan, combine vinegar, water, sugar, salt, black pepper, and mustard seeds.
- Heat just until sugar and salt dissolve (do not boil).
- Combine & Marinate
- Pour the warm pickling solution over the vegetables.
- Toss gently to coat.
- Chill
- Cover and refrigerate for at least 1–2 hours (or overnight for stronger flavor).
- Serve
- Garnish with fresh dill or parsley if desired.
- Serve cold as a side dish or topping for sandwiches and grilled meats.
Tips for Best Flavor
- Use thinly sliced vegetables for faster pickling.
- Add a pinch of red pepper flakes if you like a little heat.
- Keeps well in the fridge for up to 1 week.
If you want, I can give a quick 15-minute version that’s ready to eat in under an hour but still tastes tangy and crisp. Do you want me to do that?
