Pickled Cucumber, Onion & Bell Pepper Salad

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Pickled Cucumber, Onion & Bell Pepper Salad

Description

This salad is a vibrant mix of crisp English cucumbers, sharp red onions, and sweet bell peppers submerged in a simple boiled vinaigrette. Unlike a leafy salad, this actually gets better with time, making it the ultimate make-ahead dish for potlucks or meal prep.

  • Prep time: 15 minutes

  • Chilling time: 2–4 hours (minimum)

  • Servings: 6–8

Ingredients

Category Ingredient Quantity
Vegetables English Cucumbers (thinly sliced) 2 large
Red Onion (thinly sliced half-moons) 1 medium
Green or Red Bell Pepper (thinly sliced) 1 large
The Brine Apple Cider Vinegar (or White Vinegar) 1 cup
Granulated Sugar 1/2 cup
Water 1/4 cup
Celery Seed 1 tsp
Salt 1 tsp
Black Pepper 1/2 tsp

Instructions

  1. Prep the Veggies: In a large glass bowl or gallon-sized jar, toss together the sliced cucumbers, onions, and bell peppers.

  2. Boil the Brine: In a small saucepan, combine the vinegar, sugar, water, celery seed, salt, and pepper. Bring to a boil over medium heat, stirring until the sugar is completely dissolved.

  3. Combine: Pour the hot brine directly over the vegetables. Don’t worry if they aren’t fully submerged at first; they will wilt and release their own juices within the hour.

  4. Marinate: Give it a good stir. Cover and refrigerate for at least 2 hours, though overnight is best for the flavors to meld.

  5. Serve: Use a slotted spoon to serve so the plate doesn’t get too swampy.

Tips for Success

  • The Slicer is Your Friend: Use a mandoline for the cucumbers and onions to get paper-thin, uniform slices. Just watch your fingers!

  • The “Sweat” Option: If you hate a watery salad, toss the cucumber slices in a little extra salt beforehand, let them sit for 20 minutes, and pat dry before adding the brine.

  • Vinegar Choice: Apple cider vinegar gives a fruitier, softer tang. White vinegar provides a sharper, “cleaner” pickle bite.

Nutritional Information (Per Serving)

  • Calories: 85 kcal

  • Carbohydrates: 18g

  • Fiber: 2g

  • Sugar: 14g

  • Sodium: 290mg

  • Fat: 0g

The Benefits

  • Hydration: Cucumbers are roughly 95% water, making this a hydrating snack.

  • Probiotic Potential: While this isn’t a fermented pickle, the vinegar can aid digestion for some, and the raw onions provide prebiotic fiber.

  • Shelf Life: Because of the high vinegar content, this stays crunchy and safe to eat in the fridge for up to 7–10 days.

Q&A

Q: Can I use a sugar substitute?

A: Absolutely. You can use Monkfruit or Stevia to taste. Just start with less, as some substitutes are sweeter than cane sugar.

Q: Do I have to peel the cucumbers?

A: If using English (hothouse) or Persian cucumbers, the skin is thin and delicious. If using standard “slicing” cucumbers from the grocery store, I recommend peeling them as the skin can be waxy and bitter.

Q: Can I add herbs?

A: Yes! Fresh dill is the most popular addition, but flat-leaf parsley or even a pinch of red pepper flakes for heat works beautifully.

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