Anti-Inflammatory Pickled Cucumber, Onion & Bell Pepper Salad

Ingredients:

• 1 large cucumber, thinly sliced
• 1 small red onion, thinly sliced into rings
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 orange bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tsp mustard seeds
• 1 tsp black peppercorns
• ½ tsp red pepper flakes (optional)
• ½ tsp ground turmeric (anti-inflammatory!)
• Fresh dill or cilantro (optional)

🧪 Pickling Brine:

• 1 cup apple cider vinegar (anti-inflammatory & gut-friendly)
• ½ cup water
• 2–3 tbsp raw honey or maple syrup (natural sweetness)
• 1 tsp sea salt

🥄 Instructions:

1. Prepare the Veggies:
   Wash and slice all vegetables thinly. Place them in a clean mason jar or glass container.
2. Make the Brine:
   In a small saucepan, combine vinegar, water, honey/maple syrup, salt, turmeric, garlic, and spices. Bring to a light simmer (do not boil), then remove from heat.
3. Pour & Pickle:
   Pour the warm brine over the vegetables in the jar. Press down gently to submerge the veggies fully.
4. Cool & Store:
   Let the jar cool at room temperature. Seal it and refrigerate for at least 2 hours, preferably overnight for best flavor.
5. Enjoy:
   Serve chilled as a salad, sandwich topper, or anti-inflammatory side dish.

🌿 Pro Tips:

Use organic veggies if possible for maximum health benefit.

Add a few slices of fresh ginger for extra anti-inflammatory power.

Keeps well in the fridge for up to 1 week.