Description
This refreshing Pickled Cucumber, Onion, and Bell Pepper Salad combines crisp vegetables with a tangy, sweet, and mildly spicy vinegar brine. Quick to prepare and perfect for adding a crunchy, flavorful side to any meal, this salad is refrigerated for a day to let the flavors develop. Ideal as a bright accompaniment to sandwiches, grilled dishes, or as a zesty snack.
Ingredients
Scale
Vegetables
- 4 thinly sliced cucumbers
- 1 large sliced red onion
- 1 large sliced bell pepper
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 with 1 tablespoon of salt and let the mixture sit for a few minutes to draw out excess moisture and enhance flavor.
- Make Brine: In a separate pot, combine 2 cups of white vinegar, 1 1/2 cups sugar, 1 teaspoon celery flakes, and 1 teaspoon red pepper flakes. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
- Cool Brine: Once boiling, remove the pot from heat and add two handfuls of ice to the vinegar mixture. Stir until the ice melts completely and the brine cools slightly but remains fluid.
- Pack Jars: Pack the salted sliced vegetables into large-mouth canning jars (approximately 2-quart or 1/2 gallon size), filling them evenly.
- Add Brine: Pour the cooled vinegar mixture over the vegetables in the jars, ensuring the vegetables are fully submerged under the liquid to avoid spoilage.
- Seal and Refrigerate: Seal the jars tightly and refrigerate for at least 24 hours to allow the flavors to meld and the vegetables to pickle properly.
- Serve and Store: Enjoy the pickled salad as a crisp, tangy side within 2 months for best quality and flavor.
Notes
- Use large-mouth canning jars to make packing and serving easier.
- Adjust red pepper flakes to taste for desired heat level.
- Cooling the brine with ice ensures the vegetables stay crisp and do not cook in hot liquid.
- Refrigerate the jars and consume within 2 months for optimal freshness.
- The salad tastes best after resting at least 24 hours in the fridge to develop full flavor.
