Pickled Cucumber, Onion, and Bell Pepper Salad Recipe
If you’re craving a dish that bursts with color, crunch, and tangy-sweet flavor, the Pickled Cucumber, Onion, and Bell Pepper Salad might just become your new obsession. This delightful salad combines paper-thin slices of crisp cucumbers, zesty onions, and vibrant bell peppers in a quick-pickle brine that transforms ordinary vegetables into something totally irresistible. It’s a throwback to classic summer picnics and cookouts, but just as welcome any time of year when you want a refreshing, make-ahead side that pairs with everything.
Ingredients You’ll Need
The magic of this salad is in its simplicity—each ingredient brings something essential, whether it’s the cool crunch of cucumber or the bright sweetness of bell peppers. Together, they create a symphony of flavor and texture that’s endlessly satisfying.
- Cucumbers: Thinly sliced for maximum crunch and quick pickling; opt for English or Persian if you prefer fewer seeds.
- Red Onion: Brings a sharp bite and a gorgeous pop of purple color.
- Red Bell Pepper: Adds sweetness and vibrant color to the mix.
- Yellow Bell Pepper: Offers a milder, sunny flavor that complements red peppers beautifully.
- White Vinegar: This is what gives the Pickled Cucumber, Onion, and Bell Pepper Salad its signature tangy profile; you can swap for apple cider vinegar if you want a subtler kick.
- Water: Helps soften the acidity, creating a balanced brine.
- Granulated Sugar: A touch of sweetness is key to taming the vinegar and bringing out the freshness of the veggies.
- Salt: Essential for flavor and for gently drawing moisture from the vegetables.
- Black Pepper: A little heat and complexity without overpowering the pickled freshness.
- Celery Seed (optional): Adds a delicate, savory note reminiscent of old-fashioned pickle recipes.
- Fresh Dill (optional): Chop and sprinkle before serving for a final flourish of brightness.
How to Make Pickled Cucumber, Onion, and Bell Pepper Salad
Step 1: Prep the Vegetables
Start by grabbing your sharpest knife or a trusty mandoline, and slice the cucumbers, red onion, and bell peppers into thin, even pieces. Uniform slices not only look inviting but help the quick-pickle brine soak in evenly. All those beautiful colors are about to become the stars of your salad bowl!
Step 2: Make the Pickling Brine
In a small saucepan, combine the white vinegar, water, granulated sugar, salt, black pepper, and that optional celery seed. Warm the mixture gently over medium heat, stirring until the sugar and salt are fully dissolved. The aroma that fills your kitchen right now? That’s the promise of tangy, sweet, and savory magic to come.
Step 3: Marinate the Vegetables
Place all the sliced cucumbers, onions, and bell peppers into a large mixing bowl. Take the slightly cooled pickling liquid and pour it all over the vegetables. Toss well, ensuring everything gets bathed in flavor. Now, cover the bowl and slide it into the fridge for at least 2 hours (overnight is perfect). This transformative time lets the veggies soften and soak up that delicious tang.
Step 4: Garnish and Serve
When you’re ready to serve, give the salad a gentle stir, taste for seasoning, and scatter with a handful of fresh dill if you love that herbaceous touch. This is when the Pickled Cucumber, Onion, and Bell Pepper Salad truly shines—cool, crisp, and incredibly flavorful.
How to Serve Pickled Cucumber, Onion, and Bell Pepper Salad
Garnishes
A sprinkle of freshly chopped dill is an absolute classic, offering a green, aromatic finish. You could also add a little cracked black pepper, a touch of lemon zest, or even a dash of chili flakes if you want an extra kick. The key is to keep it simple so the salad remains the star.
Side Dishes
This salad is the dream companion for grilled meats, hearty sandwiches, burgers, or even spicy curries—any dish that could use a crisp, tangy counterpoint. It magically cuts through rich flavors, making each bite feel brighter and lighter.
Creative Ways to Present
The Pickled Cucumber, Onion, and Bell Pepper Salad looks stunning in a glass bowl, where the jewel-like colors can steal the spotlight. For parties, portion it into mini mason jars or small bowls for a whimsical, portable presentation. It even works beautifully piled onto crusty bread or tucked into lettuce wraps for an inventive appetizer.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, don’t worry—this salad holds up beautifully in the refrigerator. Store it in an airtight container, and it will remain fresh for up to three days. In fact, the Pickled Cucumber, Onion, and Bell Pepper Salad often tastes even better after a day or two, as the flavors meld and mellow together.
Freezing
This salad is definitely best enjoyed fresh; freezing is not recommended, as the cucumbers and peppers may lose their crispness and become watery. If you want to prep ahead, focus on slicing the vegetables and making the brine in advance, assembling the salad just before serving for the best texture.
Reheating
There’s no need to reheat—this salad is meant to be served chilled! Just give it a gentle toss after it comes out of the refrigerator. If the brine separates a bit, simply mix everything back together and garnish as you like.
FAQs
Can I use a different type Salad
Absolutely! Apple cider vinegar gives a softer tang, while rice vinegar imparts a delicate sweetness. Just avoid anything too bold, like balsamic, which could overpower the bright flavors of the Pickled Cucumber, Onion, and Bell Pepper Salad.
Can I add other veggies?
Yes, feel free to get creative! Thinly sliced carrots, radishes, or even jalapeños are great additions to the Pickled Cucumber, Onion, and Bell Pepper Salad. Just be sure to keep the slices thin for even pickling and a cohesive texture.
Is there a low-sugar version?
If you prefer to cut down on sugar, you can reduce it by half or substitute with honey or a natural sweetener. Just keep in mind that the sweetness is what balances out the acidic bite and rounds out the flavor of this salad.
Do I have to use dill?
Not at all! Dill is traditional, but you can substitute it with flat-leaf parsley, cilantro, or even basil for a fresh twist to your Pickled Cucumber, Onion, and Bell Pepper Salad.
How long should I marinate the salad?
While two hours in the fridge is the minimum, overnight marination truly brings out the best in the salad, making the flavors pop and the vegetables deliciously crisp and tangy.
Final Thoughts
If you’re searching for a bright, versatile side that will delight everyone at the table, you simply must give this Pickled Cucumber, Onion, and Bell Pepper Salad a try. It’s as easy as it is beautiful—bold in flavor, packed with texture, and guaranteed to put a smile on your face from the very first bite. Enjoy, and happy pickling!
Print
Pickled Cucumber, Onion, and Bell Pepper Salad Recipe
- Total Time: 2 hours 20 minutes (including chilling)
- Yield: 6 servings
- Diet: Vegan, Gluten-Free
Description
This refreshing Pickled Cucumber, Onion, and Bell Pepper Salad is a tangy and colorful summer side dish that is perfect for picnics, barbecues, or as a light meal on its own. The crisp vegetables are pickled in a sweet and tangy vinegar brine, creating a flavorful and vibrant dish.
Ingredients
Cucumbers:
2 large cucumbers (thinly sliced)
Red Onion:
1 medium red onion (thinly sliced)
Red Bell Pepper:
1 red bell pepper (thinly sliced)
Yellow Bell Pepper:
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, 1/4 teaspoon celery seed (optional)
Garnish:
Chopped fresh dill for garnish (optional)
Instructions
- Combine Vegetables: In a large bowl, combine the sliced cucumbers, onion, and bell peppers.
- Prepare Pickling Liquid: In a small saucepan over medium heat, combine the vinegar, water, sugar, salt, black pepper, and celery seed. Heat until sugar dissolves, then cool slightly.
- Pickle Vegetables: Pour the pickling liquid over the vegetables and toss to coat. Cover and refrigerate for at least 2 hours, preferably overnight.
- Garnish and Serve: Before serving, stir gently and garnish with fresh dill if desired. Serve chilled.
Notes
- This salad can be made up to 3 days in advance.
- Great as a side for grilled meats or sandwiches.
- You can substitute apple cider vinegar for a milder tang.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 8g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
