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Pickled Cucumber, Onion, and Bell Pepper Salad

A light and refreshing salad made with crunchy cucumbers, sweet onions, and mild bell peppers, all soaked in a tangy vinegar dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large cucumbers, thinly sliced
  • 1 large onion, thinly sliced (red or white)
  • 1 large bell pepper, thinly sliced (any color)
Pickling Solution
  • 1 cup vinegar (white or apple cider)
  • 1 cup water
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • optional Fresh herbs (like dill) for garnish

Method
 

Preparation
  1. Thoroughly wash the cucumbers, onion, and bell pepper. Slice the cucumbers and onion into thin rounds and the bell pepper into bite-sized strips. Place them in a large mixing bowl.
Make the Pickling Solution
  1. In another bowl or a measuring cup, whisk together the vinegar, water, sugar, salt, and black pepper until the sugar is dissolved.
Combine
  1. Pour the pickling solution over the sliced vegetables, ensuring they are fully submerged. Use a spoon to gently mix them together.
Marinate
  1. Cover the bowl with plastic wrap or transfer the salad to a jar with a lid. Let it marinate in the refrigerator for at least 15 minutes. For maximum flavor, allow it to sit for a few hours or even overnight.
Serve
  1. Before serving, give the salad a good stir, and garnish with fresh herbs if desired. Enjoy this delightfully tangy salad chilled!

Notes

Store in the fridge for up to 5 days. The flavors develop even more after a day or two. This dish is best enjoyed cold, but you can gently warm the veggies if desired.