If you love vibrant, tangy, and crunchy flavors all mingling in one refreshing dish, then you’re in for a real treat with this Pickled Cucumber, Onion, and Bell Pepper Salad Recipe. It’s a wonderfully simple yet flavor-packed salad that balances the crisp coolness of cucumbers with the bite of red onion and the sweetness of bell peppers, all beautifully brightened by a tangy, spiced pickling brine. Whether you’re looking to jazz up your picnic spread, add a zingy side to your dinner, or just enjoy a quick snack bursting with flavor, this recipe is an absolute must-try.
Ingredients You’ll Need
Getting this Pickled Cucumber, Onion, and Bell Pepper Salad Recipe just right means starting with fresh, straightforward ingredients that each bring something essential—texture, taste, or color—to the final dish.
- 4 thinly sliced cucumbers: Crisp and refreshing, cucumbers provide the salad’s signature crunch and mild flavor.
- 1 large sliced red onion: Adds a sharp bite and vibrant purple color to balance the sweetness of the bell pepper.
- 1 large sliced bell pepper: Sweet and colorful with a satisfying crunch to brighten up every bite.
- 1 tablespoon salt: Draws out excess moisture from vegetables and enhances all the natural flavors.
- 2 cups white vinegar: The powerful tang that pickles the veggies and keeps everything wonderfully preserved.
- 1 1/2 cups sugar: Adds sweetness to balance the acidity of the vinegar perfectly.
- 1 teaspoon celery flakes: This subtle herb note adds depth and a little earthy flavor to the brine.
- 1 teaspoon red pepper flakes: Just a pinch to introduce a gentle heat, giving the salad a lively kick.
How to Make Pickled Cucumber, Onion, and Bell Pepper Salad Recipe
Step 1: Prepare and Salt the Vegetables
Combine the thinly sliced cucumbers, onion, and bell pepper in a large bowl. Sprinkle them evenly with salt. This step allows the vegetables to release some of their moisture, making them even crisper and ensuring the flavors soak in beautifully later on.
Step 2: Make the Pickling Brine
In a pot over medium heat, stir together the white vinegar, sugar, celery flakes, and red pepper flakes until the sugar is completely dissolved. Bring the mixture to a boil, allowing all the ingredients to meld into a flavorful brine that’s sweet, tangy, and a little spicy.
Step 3: Cool the Brine
Remove the pot from the heat and toss in two handfuls of ice. Stir until the ice melts completely. The cooling step is key—it prevents the vegetables from cooking when you pour the brine over them, preserving their crisp texture in the final salad.
Step 4: Pack the Jars
Fill large-mouth canning jars (around 2-quart or half-gallon size) tightly with the salted vegetables. Packing them in firmly but gently ensures maximum flavor absorption while keeping the salad looking vibrant and fresh.
Step 5: Add the Brine and Seal
Pour the cooled vinegar mixture over the packed vegetables, making sure they are fully submerged. Seal the jars tightly and place them in the refrigerator. This seals in the flavors and starts the pickling process.
Step 6: Let the Flavors Marry
Allow the salad to chill and pickle for at least 24 hours before serving. This resting time is crucial to let the tangy, spicy brine perfectly infuse the crisp veggies.
Step 7: Enjoy Your Salad
After the flavors have melded, your Pickled Cucumber, Onion, and Bell Pepper Salad Recipe is ready to enjoy! Savor it fresh and crisp within two months for the best taste experience.
How to Serve Pickled Cucumber, Onion, and Bell Pepper Salad Recipe
Garnishes
A sprinkle of freshly chopped fresh herbs like dill, parsley, or cilantro right before serving adds an extra burst of color and flavor, complementing the tanginess of the salad beautifully.
Side Dishes
This salad pairs wonderfully with grilled meats, barbecue, or even creamy dishes like mashed potatoes or rice. Its bright acidity is excellent at cutting through richer flavors and adding balance to any meal.
Creative Ways to Present
Try serving this salad in small mason jars for a picnic or party, or as a topping on tacos, sandwiches, or burgers to add a crunchy, tangy twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep leftover salad in a sealed jar or container in the refrigerator. The flavors will continue to develop, and it will stay fresh and crunchy for up to two months.
Freezing
Freezing is not recommended for this salad. The high water content in cucumbers and bell peppers means freezing will affect texture, making the vegetables watery and mushy once thawed.
Reheating
This salad is best served cold or at room temperature as the crisp, fresh texture is central to its charm. Avoid reheating to preserve its signature crunch and bright flavors.
FAQs
Can I use different types of vinegar for this salad?
Absolutely! While white vinegar gives a sharp, clean flavor, you can swap in apple cider vinegar for a slightly fruity note or rice vinegar for a milder, sweeter taste. Just keep the quantity the same to maintain proper acidity for pickling.
How long does it take for the salad to pickle properly?
The salad tastes best after at least 24 hours in the fridge, which gives the vegetables enough time to soak up the brine flavors. However, if you’re in a hurry, a few hours will still provide some delicious tanginess.
Is this recipe suitable for canning and long-term storage?
This recipe is designed primarily for refrigerator pickling. For long-term shelf-stable canning, you would need to follow proper canning procedures and equipment precautions to ensure safety.
Can I adjust the spice level?
Yes! If you prefer a milder salad, reduce or omit the red pepper flakes. For extra heat, add more red pepper flakes or even a dash of cayenne pepper to the brine.
Are there any variations you recommend?
Try adding thin sliced carrots or jalapeños for extra color and flavor. You can also experiment with adding different herbs like thyme or mustard seeds into the brine for unique twists on the salad.
Final Thoughts
Making this Pickled Cucumber, Onion, and Bell Pepper Salad Recipe at home is a joyful experience that rewards you with a delightfully bright, crunchy, and flavorful dish every time. It’s versatile, easy to prepare, and a fantastic way to add a burst of garden-fresh taste to any meal. Once you try it, I’m sure you’ll keep coming back to this vibrant salad to brighten up your table and your taste buds!
Print
Pickled Cucumber, Onion, and Bell Pepper Salad Recipe
- Total Time: 15 minutes plus 24 hours refrigeration
- Yield: 8 servings 1x
- Diet: Low Fat
Description
A refreshing and tangy Pickled Cucumber, Onion, and Bell Pepper Salad that combines crisp vegetables with a flavorful sweet and spicy vinegar brine. Perfect as a side dish or topping, this easy-to-make salad packs a punch of flavor and keeps well refrigerated for up to two months.
Ingredients
Vegetables
- 4 thinly sliced cucumbers
- 1 large sliced red onion
- 1 large sliced bell pepper
Brine
- 1 tablespoon salt
- 2 cups white vinegar
- 1 1/2 cups sugar
- 1 teaspoon celery flakes
- 1 teaspoon red pepper flakes
Instructions
- Prepare the vegetables: In a large bowl, combine the thinly sliced cucumbers, red onion, and bell pepper. Sprinkle with 1 tablespoon of salt and let the mixture sit for a few minutes to draw out excess moisture and enhance the texture.
- Make the brine: In a separate pot, combine 2 cups of white vinegar, 1 1/2 cups of sugar, 1 teaspoon of celery flakes, and 1 teaspoon of red pepper flakes. Bring this mixture to a boil over medium heat to dissolve the sugar and infuse the flavors.
- Cool the brine: Once boiling, remove the pot from the heat and add two handfuls of ice. Stir until the ice completely melts and the brine cools slightly to preserve the crispness of the vegetables.
- Pack the vegetables: Firmly pack the salted sliced cucumbers, onions, and bell peppers into clean large-mouth canning jars (about 2-quart or 1/2 gallon size).
- Pour the brine: Pour the cooled vinegar mixture over the packed vegetables, making sure they are fully submerged under the brine to prevent spoilage.
- Seal and refrigerate: Seal the jars tightly and refrigerate for at least 24 hours to allow the flavors to meld and the vegetables to pickle thoroughly.
- Serve and store: Enjoy your pickled salad as a tangy side or condiment. Keep refrigerated and consume within 2 months for best quality.
Notes
- For best results, use fresh, firm cucumbers and crisp bell peppers.
- Slicing vegetables uniformly helps ensure even pickling.
- If you prefer less heat, reduce or omit the red pepper flakes.
- The pickling process improves flavor over time, so wait at least a day before serving.
- Always keep the vegetables submerged in brine to prevent mold or spoilage.
- Store in the refrigerator to maintain freshness and crispness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
