Pickled Cucumber, Onion & Bell Pepper Salad
🛒 Ingredients
- 2 cucumbers (thinly sliced)
- 1 red onion (thinly sliced)
- 1 bell pepper (sliced or thin strips)
- ¾ cup white vinegar (or apple cider vinegar)
- ½ cup water
- 1–2 tbsp sugar (optional, balances acidity)
- 1 tsp salt
- 1 tsp black pepper
- 1–2 cloves garlic (sliced or minced)
- Optional: chili flakes, dill, or mustard seeds
👨🍳 Instructions
1. Prep the vegetables
- Slice cucumbers, onions, and bell peppers thinly for best texture and quick pickling.
2. Make the pickling liquid
- In a bowl or jar, mix vinegar, water, salt, sugar, pepper, and garlic.
- Stir until sugar and salt dissolve.
3. Combine
- Add all vegetables to the liquid.
- Press them down so they’re mostly submerged.
4. Chill
- Refrigerate for at least 30 minutes (best flavor after 2–4 hours).
- Stir or shake once halfway through if possible.
🍽️ Serve with
- Fried chicken, catfish, or BBQ
- Rice bowls or grilled meats
- Sandwiches and wraps
- As a crunchy snack on its own
🔥 Tips for best results
- Slice vegetables evenly so they pickle at the same rate
- For stronger flavor, let it sit overnight
- Add a splash of lemon juice for extra brightness
- Use red onion for a milder, slightly sweet bite
🥒 Flavor profile
This is a quick “fresh pickle” style salad—tangy, crunchy, and refreshing, similar to a light refrigerator pickle rather than a long-fermented one.
