Description
This Pickled Cucumber, Onion, and Bell Pepper Salad is a refreshing and tangy side dish that’s perfect for summer gatherings. The crisp vegetables are marinated in a sweet and tangy pickling liquid, creating a flavorful dish that pairs well with grilled meats or sandwiches.
Ingredients
Cucumbers:
- 2 large cucumbers, thinly sliced
Onion:
- 1 small red onion, thinly sliced
Bell Peppers:
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
Pickling Liquid:
- 1 cup white vinegar
- 1/2 cup water
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon celery seed
Garnish:
- Fresh dill for garnish (optional)
Instructions
- Prepare Pickling Liquid: In a medium saucepan, combine vinegar, water, sugar, salt, pepper, mustard seeds, and celery seed. Bring to a simmer, stirring until sugar is dissolved. Remove from heat and let cool slightly.
- Combine Ingredients: In a large bowl, mix cucumbers, onion, and bell peppers. Pour the warm pickling liquid over the vegetables and toss to coat.
- Chill and Serve: Let the salad sit at room temperature for 30 minutes, then refrigerate for at least 2 hours. Serve chilled, garnished with fresh dill if desired.
Notes
- This salad keeps well in the fridge for up to 5 days.
- For a spicier version, add red pepper flakes or sliced jalapeño to the pickling liquid.
