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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 quick, healthy dish bursting with zesty flavor and crunch.
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Prep Time 15 minutes
Marination Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Global
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups Cucumbers Thinly sliced
  • 1 medium Red Onion Thinly sliced
  • 2 cups Bell Pepper Any color, thinly sliced
For the Pickling Solution
  • 1 cup White Vinegar Can substitute with apple cider or rice vinegar
  • 1 cup Water
  • 2 tablespoons Sugar Adjust to taste
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 tablespoon Dill Optional

Equipment

  • mixing bowl
  • Sharp knife
  • Mandoline
  • Plastic wrap

Method
 

Preparation
  1. Wash the cucumbers, red onion, and bell pepper thoroughly under running water.
  2. Slice the cucumbers and bell pepper thinly, and thinly slice the red onion.
  3. Aim for 1/8 inch thick slices to enhance flavor absorption.
Pickling Solution
  1. In a mixing bowl, whisk together white vinegar, water, sugar, salt, black pepper, garlic powder, and dill.
  2. Stir until the sugar and salt are fully dissolved.
Combine Ingredients
  1. Transfer the sliced vegetables into a large mixing bowl.
  2. Pour the pickling solution over the vegetables and gently toss to coat evenly.
Marination
  1. Cover tightly with plastic wrap or transfer to a sealed glass jar.
  2. Refrigerate for at least one hour, preferably overnight.
Serving
  1. Once marinated, stir the salad to redistribute the pickling solution.
  2. Adjust seasoning if necessary, and serve chilled.

Nutrition

Serving: 1cupCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 300mgPotassium: 250mgFiber: 2gSugar: 5gVitamin A: 400IUVitamin C: 15mgCalcium: 30mgIron: 0.5mg

Notes

For best results, let the salad marinate overnight. Store leftovers in an airtight container for up to 1 week.

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