Pickled Cucumber, Onion, and Bell Pepper Salad

🥒 Pickled Cucumber, Onion & Bell Pepper Salad

Ingredients

Vegetables

• 2 large cucumbers (English or Persian preferred)

• 1 medium red onion (or white onion)

• 1 bell pepper (red, yellow, or orange for sweetness)

• 1–2 cloves garlic, thinly sliced (optional)

• 1–2 tablespoons fresh dill or parsley, chopped (optional)

Pickling Brine

• 1 cup white vinegar or apple cider vinegar

• ½ cup water

• 2 tablespoons sugar (adjust to taste)

• 1½ teaspoons salt

• ½ teaspoon black pepper

• ½ teaspoon mustard seeds (optional)

• ¼ teaspoon red pepper flakes (optional, for heat)

Instructions

1. Prepare the vegetables

   • Slice cucumbers into thin rounds or half-moons.

   • Thinly slice the onion.

   • Slice bell pepper into thin strips.

   • Place all vegetables in a large heatproof bowl or jar.

2. Make the pickling brine

   • In a saucepan, combine vinegar, water, sugar, salt, black pepper, mustard seeds, and red pepper flakes.

   • Bring to a gentle boil, stirring until sugar and salt dissolve.

   • Remove from heat.

3. Pickle the vegetables

   • Pour the hot brine over the vegetables.

   • Add garlic and fresh herbs if using.

   • Press vegetables down so they are fully submerged.

4. Cool and marinate

   • Let cool at room temperature for 30 minutes.

   • Cover and refrigerate for at least 1 hour (best flavor after 4–12 hours).

5. Serve

   • Serve chilled as a salad or condiment.

   • Drain slightly before serving if desired.

Tips & Variations

• Sweeter version: Add 1 extra tablespoon sugar.

• No-cook version: Use warm (not boiling) brine and marinate longer.

• Asian-style: Add 1 teaspoon sesame oil and a splash of rice vinegar.

• Mediterranean twist: Add oregano and a few olives before serving.