Here’s a simple and flavorful recipe for a Pickled Cucumber, Onion & Bell Pepper Salad that’s crunchy, tangy, and perfect as a side or topping for sandwiches and tacos:
Ingredients
- 2 medium cucumbers, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced (optional for color)
- 1 small red onion, thinly sliced
- 1 cup white vinegar (or apple cider vinegar)
- ½ cup water
- 2–3 tbsp sugar
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp mustard seeds (optional)
- ½ tsp red chili flakes (optional, for a kick)
- Fresh dill or parsley for garnish (optional)
Instructions
- Prepare the vegetables: Slice cucumbers, onions, and bell peppers thinly. Place them in a large bowl or jar.
- Make the pickling liquid: In a small saucepan, combine vinegar, water, sugar, salt, pepper, mustard seeds, and chili flakes. Heat until sugar dissolves, then remove from heat.
- Combine: Pour the warm pickling liquid over the vegetables. Make sure all slices are submerged.
- Cool & refrigerate: Let the salad cool to room temperature, then cover and refrigerate for at least 1–2 hours (overnight gives the best flavor).
- Serve: Garnish with fresh dill or parsley if desired. Enjoy as a refreshing side or topping!
💡 Pro Tips:
- Use seedless cucumbers like Persian or English cucumbers to avoid bitterness.
- Thin slicing ensures the vegetables pickle faster.
- This salad keeps well in the fridge for up to 1 week, and the flavor improves over time.
If you like, I can also give a quick spicy version that adds jalapeños and garlic for a punchy, tangy kick—perfect for tacos or grilled meats. Do you want me to share that version?
