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
Scale
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
