If you are craving a refreshing, tangy, and colorful side dish to brighten up your meals, then this Pickled Cucumber, Onion, and Bell Pepper Salad Recipe is just what you need. It combines the crispness of fresh cucumbers, the sharpness of onions, and the mild sweetness of bell peppers, all brought together by a perfectly balanced pickling liquid that tingles your taste buds and keeps you coming back for more. Whether you’re adding a vibrant crunch to summer barbecues or a zesty touch to everyday dinners, this salad is your new go-to pickled delight.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each adding its unique flair from crisp texture to bold flavor to vibrant color. The magic is in how perfectly they blend together to create a salad that’s anything but ordinary.
- Cucumbers (4 thinly sliced): Provide a fresh and crisp base that soaks up all the pickling goodness beautifully.
- Red onion (1 large, sliced): Adds a punch of sharpness and slight sweetness that balances the flavors.
- Bell pepper (1 large, sliced): Brings a mild sweetness and bright color that makes the salad visually enticing.
- Salt (1 tablespoon): Helps draw out excess moisture and kickstarts the pickling process for a crunchier texture.
- White vinegar (2 cups): The key pickling agent that offers tanginess and preserves the vegetables.
- Sugar (1 1/2 cups): Balances the acidity with a touch of sweetness for a harmonious taste.
- Celery flakes (1 teaspoon): Impart a subtle earthy aroma that enhances the overall flavor complexity.
- Red pepper flakes (1 teaspoon): Introduce a gentle heat that tones up the excitement in every bite.
How to Make Pickled Cucumber, Onion, and Bell Pepper Salad Recipe
Step 1: Prepare the Vegetables
Start by thinly slicing the cucumbers, red onion, and bell pepper, then toss them together in a large bowl. Sprinkle with the tablespoon of salt and let everything sit for a few minutes. This simple step draws out excess moisture and enhances the crunch of your salad.
Step 2: Make the Pickling Brine
In a pot, combine the white vinegar, sugar, celery flakes, and red pepper flakes. Bring this mixture to a boil over medium heat. This bubbling concoction is where the magic happens, transforming your fresh veggies into a flavorful pickled delight.
Step 3: Cool the Brine
Once boiling, remove the pot from the heat and immediately add two generous handfuls of ice. Stir gently until all the ice melts and the brine cools slightly—this quick chill prevents the heat from wilting your veggies prematurely.
Step 4: Pack the Jars
Pack the salted and pressed vegetables tightly into large-mouth canning jars—ideally 2-quart or half-gallon sizes. A tight fit helps ensure even pickling and keeps the veggies submerged in the brine.
Step 5: Pour the Brine and Seal
Pour the cooled pickling brine over the packed vegetables in the jars, making sure everything is fully submerged. Seal the jars tightly to lock in all those vibrant flavors.
Step 6: Refrigerate and Wait
Place the sealed jars in the refrigerator for at least 24 hours. This waiting period lets the flavors meld beautifully, resulting in a perfect balance of tangy, sweet, and spicy with every forkful.
How to Serve Pickled Cucumber, Onion, and Bell Pepper Salad Recipe
Garnishes
Sprinkle some fresh chopped dill or parsley for a fresh, herbal note that balances the tanginess. A light dusting of freshly cracked black pepper also adds an extra layer of flavor and a touch of elegance to your presentation.
Side Dishes
This salad pairs wonderfully with grilled meats, seafood, or even as a zesty topping on sandwiches and tacos. Its bright acidity helps cut through rich or fatty dishes, making it a perfect complement on any meal.
Creative Ways to Present
Serve the salad in clear glass bowls to showcase its vibrant colors or layer it in mason jars for an enticing grab-and-go lunch option. You can also use it as a crunchy bed for smoked fish or grilled chicken, turning a simple plate into a striking culinary masterpiece.
Make Ahead and Storage
Storing Leftovers
Keep leftover salad refrigerated in an airtight container or sealed jar to preserve freshness and flavor. The pickled veggies will stay delightful for up to two months, developing even richer flavors as they age.
Freezing
Because of the high water content and vinegar in this salad, freezing is not recommended. The texture will suffer, becoming mushy and less appealing once thawed.
Reheating
This salad is best enjoyed cold or at room temperature straight out of the fridge. Reheating is unnecessary and may compromise the crisp texture and bright, fresh flavors that make it so irresistible.
FAQs
Can I use different types of vinegar for this salad?
Absolutely! While white vinegar is traditional and gives a clean, sharp tang, apple cider vinegar or rice vinegar can offer slightly different, complementary flavors. Just adjust the sugar to balance acidity as needed.
How long does the salad need to marinate for the best flavor?
At least 24 hours is essential for the flavors to meld properly, but if you can wait longer—up to 48 hours—the salad becomes even more flavorful and delicious.
Is this recipe suitable for canning and long-term storage?
While this recipe is great for refrigeration and short to medium-term storage, it is not designed for traditional canning methods that require sterilization. Always keep the jars refrigerated and consume within two months.
Can I adjust the spice level in this recipe?
Yes, feel free to tweak the amount of red pepper flakes according to your heat preference. You can also omit them entirely if you prefer a milder taste.
What are some alternatives if I don’t have celery flakes?
If you don’t have celery flakes on hand, you can substitute dried dill or mustard seeds for a different but equally delicious flavor profile.
Final Thoughts
This Pickled Cucumber, Onion, and Bell Pepper Salad Recipe is truly a celebration of fresh flavors and bright colors that will add excitement to any meal. It’s incredibly easy to make yet feels like a gourmet treat every time you serve it. So go ahead, grab those crisp cucumbers and sweet bell peppers, and make this salad your new favorite crunchy companion. Trust me, once you try it, you’ll wonder how you ever lived without it!
Print
Pickled Cucumber, Onion, and Bell Pepper Salad Recipe
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A refreshing and tangy pickled salad featuring cucumbers, red onions, and bell peppers, soaked in a zesty vinegar-based brine with a hint of celery and red pepper flakes. Perfect as a crunchy side dish or a flavorful topping for sandwiches and salads.
Ingredients
Vegetables
- 4 thinly sliced cucumbers
- 1 large sliced red onion
- 1 large sliced bell pepper
Salt
- 1 tablespoon salt
Pickling Brine
- 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 all over with 1 tablespoon of salt and let the mixture sit for a few minutes to draw out excess moisture and begin the pickling process.
- 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 this mixture to a boil over medium heat, stirring occasionally until the sugar dissolves completely.
- Cool Brine: Once the brine reaches a boil, remove the pot from the heat, then add two handfuls of ice into the hot liquid. Stir continuously until all ice has melted and the brine has cooled slightly but remains liquid.
- Pack Jars: Carefully pack the salted and sliced vegetables into large-mouth canning jars, approximately 2-quart or 1/2 gallon size, filling them to the top.
- Add Brine: Pour the cooled vinegar brine over the packed vegetables, ensuring they are fully submerged to preserve freshness and flavor.
- Seal and Refrigerate: Seal the jars tightly and place them in the refrigerator. Allow the salad to pickle and flavors to meld for at least 24 hours before serving.
- Enjoy and Store: Serve the pickled cucumber, onion, and bell pepper salad chilled. For best quality, consume within 2 months while refrigerated.
Notes
- Make sure to fully submerge the vegetables in the brine to prevent spoilage.
- Adjust the red pepper flakes quantity if you prefer a milder or spicier pickled salad.
- The salad tastes best after resting for at least 24 hours but improves in flavor if left for up to 3 days.
- Use clean, sterilized jars for safe storage and longer shelf life.
- Keep refrigerated and consume within 2 months for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
