Pickled Cucumber, Onion & Bell Pepper Salad

Ingredients

• 3 large cucumbers, thinly sliced
• 1 large red onion, thinly sliced
• 2 bell peppers (red, yellow, or orange), thinly sliced
• 2 cloves garlic, thinly sliced
• 2 tbsp fresh parsley, chopped
• 1 tsp red pepper flakes (optional)

Pickling Brine

• 1 cup white vinegar
• ½ cup apple cider vinegar
• 1 cup water
• ⅓ cup granulated sugar
• 1½ tbsp kosher salt
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 1 tsp celery seeds
• ½ tsp dill seeds (or 1 tsp dried dill)

Instructions

1. Wash and thinly slice the cucumbers, onion, and bell peppers.
2. Place the vegetables, garlic, parsley, and red pepper flakes into a large clean mason jar or airtight container.
3. In a saucepan, combine the white vinegar, apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, celery seeds, and dill.
4. Bring the mixture to a gentle boil, stirring until the sugar and salt dissolve.
5. Remove from the heat and let the brine cool for about 10 minutes.
6. Pour the warm brine over the vegetables until completely covered.
7. Seal the jar and refrigerate for at least 24 hours before serving. For the best flavor, let it pickle for 2–3 days.
8. Store in the refrigerator for up to 2 weeks.

Serving Ideas: Serve with grilled chicken, burgers, BBQ, tacos, sandwiches, or enjoy straight from the jar as a refreshing snack.