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
