Go Back
–+ servings
Pickled Cucumber, Onion, and Bell Pepper Salad

Refreshing Pickled Cucumber, Onion, and Bell Pepper Salad Delight

A vibrant Pickled Cucumber, Onion, and Bell Pepper Salad perfect for summer, bringing a refreshing crunch and bold tang to any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Cucumbers Freshness and crunch are key.
  • 1 medium Red Onion Substitute with yellow or white onion if desired.
  • 1 cup Bell Pepper Mix red, yellow, or green for visual appeal.
For the Pickling Solution
  • 1 cup White Vinegar Essential for acidity.
  • 1 cup Water Balances out the vinegar.
  • 2 tablespoons Sugar Add more or substitute with honey to taste.
  • 1 teaspoon Salt Use kosher or sea salt.
  • 1/2 teaspoon Black Pepper Freshly ground adds warmth.
  • 1 teaspoon Garlic Powder Swap with fresh minced garlic if desired.
  • 1 teaspoon Dill (optional) Imparts herbal freshness.

Equipment

  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Begin by washing the cucumbers, red onion, and bell pepper under cold water. Thinly slice the cucumbers and bell pepper into even rounds, while the onion should be sliced into thin half-moons.
  2. In a separate bowl, whisk together the white vinegar, water, sugar, salt, black pepper, garlic powder, and optional dill until dissolved.
  3. Pour the pickling solution over the sliced vegetables. Gently toss until coated.
  4. Allow the salad to marinate for at least 10 minutes to soak up the flavors.
  5. Before serving, give the salad a gentle stir to redistribute the pickling solution.

Nutrition

Serving: 1servingCalories: 60kcalCarbohydrates: 12gProtein: 1gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

This salad can be prepared a day in advance, allowing the pickling solution to enhance the vegetables for your next gathering or meal. Keep in an airtight container for up to 1 week in the fridge.

Tried this recipe?

Let us know how it was!