Description
This Pickled Cucumber, Onion, and Bell Pepper Salad is a crisp and tangy side dish that combines fresh vegetables with a flavorful vinegar-based brine. Perfect for adding a refreshing and zesty crunch to your meals, this salad is simple to prepare and ideal for enjoying as a condiment or snack. The quick-pickling process imparts a delightful balance of sweetness, spice, and acidity, enhancing the natural flavors of the cucumbers, onions, and bell peppers.
Ingredients
Scale
Vegetables
- 4 thinly sliced cucumbers
- 1 large sliced red onion
- 1 large sliced bell pepper
Pickling Brine
- 1 tablespoon salt
- 2 cups white vinegar
- 1 1/2 cups sugar
- 1 teaspoon celery flakes
- 1 teaspoon red pepper flakes
Instructions
- Prepare Vegetables: In a large bowl, combine the thinly sliced cucumbers, red onion, and bell pepper. Sprinkle them evenly with the salt and let the mixture sit for a few minutes to draw out excess moisture and enhance flavor.
- Make Pickling Brine: In a separate pot, add white vinegar, sugar, celery flakes, and red pepper flakes. Bring the mixture to a boil over medium heat, ensuring the sugar dissolves completely and the spices infuse into the vinegar.
- Cool the Brine: Once boiling, remove the pot from heat and add two handfuls of ice cubes to the brine. Stir until the ice melts and the mixture cools slightly to avoid cooking the vegetables when poured over them.
- Pack Vegetables: Transfer the salted vegetable slices into large-mouth canning jars, such as 2-quart or 1/2 gallon jars, packing them evenly and gently to maximize space.
- Add Brine: Pour the cooled vinegar mixture over the packed vegetables, making sure they are fully submerged to prevent spoilage and ensure even pickling.
- Seal and Refrigerate: Seal the jars tightly and place them in the refrigerator. Let the pickled salad marinate for at least 24 hours to allow the flavors to meld beautifully.
- Serve and Store: Enjoy the pickled cucumber, onion, and bell pepper salad as a refreshing accompaniment. For best quality, consume within 2 months stored in the refrigerator.
Notes
- Use large-mouth jars to easily pack sliced vegetables and pour in the brine.
- Adjust red pepper flakes to control the spiciness of the pickled salad.
- Letting the vegetables sit with salt before pickling helps improve texture by removing excess water.
- Refrigerate for at least 24 hours before serving to achieve optimal flavor.
- This pickled salad lasts up to 2 months when stored properly in the refrigerator.
