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Pickled Cucumber, Onion, and Bell Pepper Salad

Zesty Pickled Cucumber, Onion, and Bell Pepper Salad Delight

This Pickled Cucumber, Onion, and Bell Pepper Salad is a refreshing summer dish that combines vibrant flavors for a crowd-pleasing side.
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Prep Time 15 minutes
Marination Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 30
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 large Cucumber Slice thinly
  • 1 medium Red Onion Slice thinly
  • 1 large Bell Pepper Slice thinly
For the Pickling Solution
  • 0.5 cup White Vinegar Can substitute with apple cider vinegar
  • 0.5 cup Water
  • 2 tablespoons Sugar Adjust to taste
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper
  • 0.5 teaspoon Garlic Powder Can use fresh minced garlic
  • 1 tablespoon Dill Optional, can use fresh dill

Equipment

  • Mixing bowl
  • knife
  • Whisk
  • Spatula
  • airtight container

Method
 

Preparation
  1. Rinse the cucumber, red onion, and bell pepper under cool water and slice them thinly.
  2. In a separate bowl, combine white vinegar, water, sugar, salt, black pepper, garlic powder, and dill. Whisk until sugar dissolves.
  3. Pour the pickling solution over the sliced vegetables and toss gently.
  4. Cover and let marinate for at least 10 minutes.
  5. Serve cold or at room temperature.

Nutrition

Serving: 1cupCalories: 30kcalCarbohydrates: 7gProtein: 1gSodium: 150mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 25mgIron: 0.5mg

Notes

Allowing the salad to marinate longer enhances the flavor. It can be stored in the fridge for up to a week.

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