Description
A refreshing and crunchy salad made with cucumbers, bell peppers, and onions, pickled in a tangy apple cider vinegar brine, perfect as a side dish or quick lunch.
Ingredients
Main Ingredients
- 2 medium cucumbers (English cucumbers preferred, but regular works too.)
- 2 bell peppers (1 red and 1 yellow) (For sweetness.)
- 1 small red onion (Preferably sliced thin.)
Pickling Liquid
- 1/2 cup apple cider vinegar (Provides the tang.)
- 1/3 cup water (To soften the bite without dulling flavor.)
- 2 tablespoons olive oil (Optional, rounds out the tang.)
- 1 to 2 teaspoons honey or maple syrup (Optional, for balancing sweetness.)
- 1 teaspoon salt (Start with this and adjust later.)
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- 1 teaspoon fresh ginger (grated) or 1/4 teaspoon ground ginger
- 1 small clove garlic (Grated or finely minced.)
- 1 handful dill or parsley (Optional, but adds great flavor.)
Instructions
Preparation
- Slice the cucumbers into thin rounds or half-moons, bell peppers into thin strips, and red onion as thin as possible.
- In a large bowl, stir together apple cider vinegar, water, salt, pepper, turmeric, ginger, garlic, and honey (if using) to make the pickling mix. Taste and adjust if necessary.
- Add all the sliced vegetables to a large bowl, pour the pickling mixture over them, and toss well to combine. Add dill or parsley if using.
- Transfer to a jar or container and press the veggies down to ensure they are submerged in the liquid. Toss occasionally while chilling.
- Chill in the refrigerator for at least 30 minutes before serving; one hour is better for flavor.
Notes
This salad is great to have as a side dish or quick lunch. Makes a refreshing complement to grilled chicken, tacos, or avocado toast. Keep ingredients cold before preparing for maximum crunch.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: American