This pickled cucumber, onion, and bell pepper salad is a vibrant, tangy dish with just the right balance of sweetness and acidity. It’s perfect for serving as a side dish or enjoying as a snack. Plus, it keeps in the fridge for up to two months, making it an excellent make-ahead option.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly easy to prepare and full of refreshing flavors. The combination of crunchy cucumbers, crisp bell peppers, and tangy red onions pairs perfectly with the sweet-and-sour pickling liquid. It’s a great way to elevate any meal or enjoy as a quick snack. The fact that this salad can be stored in the fridge for up to two months makes it a convenient and low-maintenance addition to your culinary rotation. It’s perfect for those hot days when you want something cool and zesty to nibble on.
Ingredients
4 thinly sliced cucumbers
1 large sliced red onion
1 large sliced bell pepper
2 cups white vinegar
1 1/2 cups sugar
One tablespoon salt
1 teaspoon celery flakes
1 teaspoon red pepper flakes
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large bowl, combine the sliced cucumbers, onions, and bell peppers. Sprinkle with salt and set aside for a few minutes.
In a separate pot, mix the white vinegar, sugar, celery flakes, and red pepper flakes. Bring the mixture to a boil over medium heat.
Once boiling, remove the pot from the heat and add two handfuls of ice. Stir until the ice completely melts, and the mixture cools slightly.
Pack the sliced vegetables into large-mouth canning jars (about 2-quart or 1/2 gallon jars).
Pour the vinegar mixture over the vegetables, ensuring that the veggies are fully submerged.
Seal the jars and place them in the refrigerator. Let them sit for at least 24 hours before serving to allow the flavors to develop.
The pickled salad will stay fresh in the fridge for up to 2 months.
Servings and Timing
Servings: 8 servings
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Storage/Reheating
This pickled salad can be stored in the refrigerator for up to two months. I recommend keeping it in a tightly sealed jar or container to maintain its freshness. There’s no need to reheat this dish since it’s served cold. Simply enjoy it straight from the fridge whenever you’re craving something tangy and refreshing.
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FAQs
How long will this pickled salad last in the fridge?
This pickled salad will keep for up to two months in the refrigerator, making it a perfect option for preparing in advance.
Can I adjust the sweetness or acidity of the pickling liquid?
Yes, you can tweak the sugar or vinegar to suit your taste. If you prefer a sweeter pickle, add more sugar. For a more acidic taste, increase the vinegar.
Do I have to use red bell peppers, or can I use another color?
You can use any color of bell pepper you prefer, such as yellow or orange. Red peppers just add a nice color contrast to the dish, but the flavor will still be great with any variety.
Can I use a different type of vinegar?
While white vinegar is commonly used for pickling, you could experiment with apple cider vinegar for a milder, fruity flavor. Keep in mind that the flavor profile will change slightly depending on the vinegar you choose.
Can I make this recipe without the red pepper flakes?
Yes, you can leave out the red pepper flakes if you prefer a milder pickling liquid. The salad will still have a delicious tangy flavor without the heat.
Conclusion
This pickled cucumber, onion, and bell pepper salad is the perfect way to add a zesty kick to your meals. With just a few simple ingredients and minimal prep time, I can easily make a batch that lasts for weeks in the fridge. Whether I serve it as a side dish, a snack, or a topping for other recipes, it always adds a refreshing crunch and bold flavor. The best part is that it’s so simple to make and customize, making it a staple for any pickle lover’s kitchen.
📖 Recipe:
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Pickled Cucumber, Onion, and Bell Pepper Salad
- Total Time: 15 minutes
- Yield: 8 servings
- Diet: Vegan
Description
This pickled cucumber, onion, and bell pepper salad is a tangy, crunchy, and refreshing side dish that pairs perfectly with any meal. With its perfect balance of sweetness and acidity, this simple recipe is a make-ahead favorite that lasts up to two months in the fridge. Enjoy it as a snack or topping, adding a zesty flair to your everyday meals.
Ingredients
4 thinly sliced cucumbers
1 large sliced red onion
1 large sliced bell pepper
1 tablespoon salt
2 cups white vinegar
1 1/2 cups sugar
1 teaspoon celery flakes
1 teaspoon red pepper flakes
Instructions
-
In a large bowl, combine the sliced cucumbers, onions, and bell peppers. Sprinkle with salt and let it sit for a few minutes.
-
In a separate pot, combine the white vinegar, sugar, celery flakes, and red pepper flakes. Bring to a boil over medium heat.
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Once boiling, remove the pot from the heat and add two handfuls of ice. Stir until the ice completely melts and the mixture cools slightly.
-
Pack the sliced vegetables into large-mouth canning jars (about 2-quart or 1/2 gallon jars).
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Pour the cooled vinegar mixture over the vegetables, ensuring they are fully submerged.
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Seal the jars and refrigerate for at least 24 hours before serving to allow the flavors to meld.
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Enjoy your pickled salad within 2 months.
Notes
Customize the pickling liquid by adjusting the sugar or vinegar for more sweetness or acidity.
Experiment with different bell pepper colors or use apple cider vinegar for a unique twist.
For a milder flavor, omit the red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 60 kcal
