Pickled Cucumber, Onion, and Bell Pepper Salad

Pickled Cucumber, Onion, and Bell Pepper Salad

This vibrant, crunchy, and tangy pickled salad is bursting with color and flavor. Packed with crisp cucumbers, sweet bell peppers, and sharp red onions, it makes an incredible refreshing side dish or a zesty topping for sandwiches and grilled meats!

Ingredients

• 3 medium cucumbers, thinly sliced

• 1 large red onion, sliced into rings

• 2 bell peppers (such as yellow and red), sliced into thin strips

• 1 cup white vinegar (or apple cider vinegar)

• 1 cup water

• 2 tbsp sugar (or honey)

• 1.5 tbsp salt

• 1 tsp mustard seeds or red pepper flakes (optional for extra kick)

• Fresh herbs (like dill or parsley), chopped

Step-by-Step Instructions

1. Prep the Vegetables: Wash all the vegetables thoroughly. Slice the cucumbers, red onion rings, and bell pepper strips, then pack them tightly into a large clean glass jar or bowl, layering them together.

2. Make the Brine: In a small saucepan, combine the water, white vinegar, sugar, and salt. Bring the mixture to a gentle boil over medium heat, stirring until the sugar and salt are completely dissolved.

3. Add Spices: Stir in the mustard seeds or red pepper flakes if desired.

4. Pour and Cool: Pour the hot vinegar brine directly over the vegetables in the jar until they are fully submerged. Let the jar cool uncovered to room temperature.

5. Refrigerate and Serve: Cover with a tight-fitting lid and place in the refrigerator for at least 2 to 4 hours (or overnight for the best flavor) before serving.