Crunchy Pickled Cucumber, Bell Pepper & Onion Salad

Ingredients

• 3 medium cucumbers, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, thinly sliced
• 2 cloves garlic, sliced
• 1–2 fresh chili peppers, chopped (optional)
• 2 tbsp fresh parsley or dill, chopped

Pickling Brine

• 1 cup white vinegar
• 1 cup water
• 2 tbsp sugar or honey
• 1 tbsp salt
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• ½ tsp red pepper flakes

Instructions

1. Wash and slice all vegetables evenly.
2. Pack cucumbers, peppers, onions, garlic, and herbs tightly into a large clean jar.
3. In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, and chili flakes. Bring to a gentle simmer until sugar dissolves.
4. Pour the warm brine over the vegetables until fully covered.
5. Let cool completely, then seal the jar and refrigerate for at least 12 hours before serving.

Serving Ideas

• Serve chilled as a crunchy side dish
• Add to sandwiches or burgers
• Pair with grilled chicken, fish, or barbecue meals

Storage

Keep refrigerated for up to 2 weeks. The flavor gets even better after 2–3 days.