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Pickled Cucumber, Onion, and Bell Pepper Salad

Tangy Pickled Cucumber, Onion, and Bell Pepper Salad Bliss

A vibrant, refreshing Pickled Cucumber, Onion, and Bell Pepper Salad, perfect for busy days and customizable to your taste.
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Prep Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups Cucumbers Any variety can be used, such as English or Persian cucumbers.
  • 1 cup Red Onion Yellow or white onion may be used for a milder taste.
  • 1 cup Bell Pepper Any color bell pepper works.
For the Pickling Solution
  • 1 cup White Vinegar Apple cider vinegar or rice vinegar can be used for a different flavor.
  • 1 cup Water
  • 1/2 cup Sugar Adjust to taste; honey or agave syrup can be used for a natural sweetener.
  • 1 tablespoon Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dill Fresh herbs like parsley can be swapped in.

Equipment

  • Mixing Bowl
  • Knife
  • Whisk
  • plastic wrap

Method
 

Preparation
  1. Wash the cucumbers, red onion, and bell pepper under cool running water.
  2. Slice the cucumbers and bell pepper into thin rounds, and the onion into thin strips.
  3. Place the vegetables into a large mixing bowl.
Make the Pickling Solution
  1. In a medium bowl, combine the white vinegar, water, sugar, salt, black pepper, garlic powder, and optional dill. Whisk until dissolved.
Combine Ingredients
  1. Pour the pickling solution over the vegetables in the mixing bowl and toss to coat.
Marinate
  1. Cover with plastic wrap or transfer to a jar, then refrigerate for at least 1 hour (overnight for best flavor).
Serve
  1. Stir the salad gently before serving chilled as a side dish.

Nutrition

Serving: 1cupCalories: 80kcalCarbohydrates: 18gProtein: 1gSodium: 500mgPotassium: 180mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 15mgCalcium: 20mgIron: 0.5mg

Notes

The salad is best served cold and can be stored in an airtight container in the refrigerator for up to a week.

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