Crisp Pickled Cucumber, Onion, and Bell Pepper Salad Delight

This Pickled Cucumber, Onion, and Bell Pepper Salad combines fresh vegetables in a tangy, low-calorie side dish perfect for any meal.

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Prep Time 10

Marination Time 1

Total Time 1 10

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 50

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 medium Cucumbers Thinly sliced for better flavor absorption
1 large Red Onion Can substitute with yellow or white onion; soak in water if too pungent
1 large Bell Pepper Any color works; consider adding multiple colors for visual appeal

For the Pickling Solution

1 cup White Vinegar Essential for pickling; apple cider vinegar or rice vinegar can be used
1 cup Water Balances the acidity of vinegar
1 tablespoon Sugar Use honey or agave syrup for sweetness
1 teaspoon Salt Enhances flavors while preserving vegetables
1/2 teaspoon Black Pepper Adds mild heat to the salad
1 teaspoon Garlic Powder Fresh minced garlic can also be used
1 tablespoon Dill Optional, for stronger flavor

Equipment

Mixing Bowl
Whisk
Sharp Knife
Airtight Container

Method

Step‑By‑Step Instructions

Wash cucumbers, red onions, and bell peppers under cool running water. Slice cucumbers and bell peppers thinly.
In a medium bowl, combine white vinegar, water, sugar, salt, black pepper, garlic powder, and dill. Whisk until dissolved.
In a large bowl, add the sliced cucumbers, onions, and bell peppers. Pour the pickling solution over the vegetables and gently toss.
Cover the bowl with plastic wrap or transfer to a jar. Marinate in the refrigerator for at least 1 hour.
Stir the salad before serving chilled as a side dish.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 9gProtein: 1gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 1mg

Notes

Customize by adding seasonal fruits or adjusting the sugar and vinegar to taste.

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