Quick Pickled Cucumber, Onion, and Bell Pepper Salad
A fast and crunchy pickled salad that transforms fresh vegetables into a tangy and sweet condiment or side dish, perfect for summer meals.
Ingredients
Vegetables
- 2 medium medium cucumbers, sliced thin English or Kirby cucumbers hold up best.
- 1 medium red onion, sliced thin
- 1 whole bell pepper, sliced thin (any color)
Pickling Solution
- 1 cup white vinegar White vinegar gives a clean tang; can swap half for apple cider vinegar.
- 1 cup water
- 1/2 cup sugar Adjust sweetness to taste or swap for honey or maple syrup.
- 1 tablespoon salt Use kosher salt; reduce for table salt.
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dill (optional) Stir in if using.
Instructions
Preparation
- Wash and dry all produce. Trim cucumber ends.
- Slice cucumbers, onion, and bell pepper thinly using a mandoline or sharp chef’s knife.
Making the pickling solution
- In a small saucepan, combine 1 cup white vinegar, 1 cup water, 1/2 cup sugar, 1 tablespoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder.
- Heat gently, stirring until the sugar and salt dissolve, and bring just to a simmer.
Combining ingredients
- Place the sliced cucumbers, onion, and bell pepper in a large heatproof bowl or jar.
- Pour the hot pickling liquid over the vegetables so they’re fully submerged. Stir in dill if using.
Marination
- Let the mixture cool to room temperature, then cover and refrigerate.
- For a quick snack, eat after 30 minutes. For best flavor, chill for 4–12 hours or overnight.
Serving
- Serve cold or at cool room temp as a side, garnish, or topping.
Notes
Pickles can be stored in an airtight container in the refrigerator for about 2 weeks. Always use clean utensils to prevent contamination. Freezing is not recommended as cucumbers and peppers will become mushy when thawed.