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
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In a large bowl, combine the sliced cucumbers, onions, and bell peppers. Sprinkle with salt and let it sit for a few minutes.
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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.
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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
