Pickled Cucumber, Onion, and Bell Pepper Salad

Pickled Cucumber, Onion, and Bell Pepper Salad

Ingredients:

• 1 medium cucumber, thinly sliced

• 1 small red onion, thinly sliced

• 1 bell pepper (any color), thinly sliced

• 1/2 cup apple cider vinegar (or white vinegar)

• 1/4 cup water

• 1 tablespoon sugar (optional, adjust to taste)

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon crushed red pepper flakes (optional, for heat)

• 1 clove garlic, minced (optional)

• 1/4 teaspoon mustard seeds (optional)

• Fresh herbs like dill or parsley (optional, for garnish)

Instructions:

1. Prepare the vegetables:

   • Thinly slice the cucumber, onion, and bell pepper. The thinner the slices, the better the pickling brine will soak in.

2. Make the pickling brine:

   • In a small saucepan, combine the apple cider vinegar, water, sugar, salt, black pepper, crushed red pepper flakes, and garlic (if using).

   • Heat the mixture over medium heat, stirring until the sugar and salt dissolve. Once it begins to simmer, remove it from the heat.

3. Pickling the vegetables:

   • In a bowl, combine the sliced cucumber, onion, and bell pepper. Pour the hot brine over the vegetables and toss to coat evenly.

   • Let the salad sit at room temperature for about 10-15 minutes for the flavors to meld. The vegetables will start to pickle during this time.

4. Chill and serve:

   • Once the salad has rested, you can serve it immediately or refrigerate it for later. It will taste even better after a few hours or overnight when the flavors have fully developed.

5. Optional garnish:

   • Before serving, you can garnish with some fresh dill or parsley for a burst of flavor and color.

Q&A

Q: Can I make this salad ahead of time?
A: Yes! This salad actually gets better as it sits. You can prepare it a day or two ahead of time and store it in an airtight container in the refrigerator.