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Pickled Cucumber, Onion, and Bell Pepper Salad

Zesty Pickled Cucumber, Onion, and Bell Pepper Salad Delight

A refreshing Pickled Cucumber, Onion, and Bell Pepper Salad that's quick to prepare and customizable to your taste.
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Prep Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Cucumbers Any variety, but English cucumbers are ideal.
  • 1 medium Red Onion Can substitute with yellow or white onions.
  • 1 medium Bell Pepper Any color or a mix of colors for vibrancy.
For the Pickling Solution
  • 1 cup White Vinegar Apple cider vinegar can be used as an alternative.
  • ½ cup Water
  • 2 tablespoons Sugar Adjust sweetness to taste.
  • 1 tablespoon Salt
  • ½ teaspoon Black Pepper
  • ½ teaspoon Garlic Powder
  • 1 tablespoon Dill Optional, fresh dill for more intense flavor.

Equipment

  • mixing bowl
  • knife
  • Mandoline
  • Airtight container

Method
 

Step-by-Step Instructions for Pickled Cucumber, Onion, and Bell Pepper Salad
  1. Begin by washing the cucumbers, red onion, and bell peppers thoroughly under running water. Slice the cucumbers and bell peppers into thin rings, and the red onion into delicate slivers.
  2. In a medium mixing bowl, combine the white vinegar, water, sugar, salt, black pepper, and garlic powder. Whisk until sugar and salt dissolve.
  3. In a large mixing bowl, add the prepared cucumbers, onions, and bell peppers. Pour the pickling solution over the vegetables and toss gently.
  4. Cover the bowl with plastic wrap or transfer to an airtight jar. Refrigerate for at least 1 hour to allow flavors to blend.
  5. After marinating, give the salad a good stir and serve chilled as a side dish.

Nutrition

Serving: 1cupCalories: 60kcalCarbohydrates: 15gProtein: 1gSodium: 250mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 100IUVitamin C: 30mgCalcium: 20mg

Notes

For best flavor, allow the salad to marinate overnight. Store leftover salad in an airtight container for up to a week.

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