Crunchy Pickled Cucumber, Onion & Sweet Pepper Salad

Crunchy Pickled Cucumber, Onion & Sweet Pepper Salad

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Fresh cucumbers + sweet bell peppers + red onion in a light vinegar brine, gently spiced with mustard seeds, chili, and herbs. It’s not sour like long-fermented pickles—more bright, refreshing, and addictive.

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Ingredients (1 large jar / ~4–6 servings)

Vegetables

• 2 large cucumbers (English or Persian preferred)

• 1 medium red onion, thinly sliced

• 1½ cups bell peppers, thinly sliced
  (use yellow, orange, red for color like the photo)

• 1–2 fresh green chilies or red chilies, thinly sliced (optional)

• 2 tbsp fresh cilantro or parsley, chopped

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Pickling Brine

• 1 cup white vinegar or apple cider vinegar

• ½ cup water

• 2 tbsp sugar (adjust to taste)

• 1½ tsp salt (kosher or sea salt)

• 1 tsp black mustard seeds

• ½ tsp black peppercorns

• ½ tsp crushed red pepper flakes (optional)

• ½ tsp celery seeds or cumin seeds (optional but great)

• 1 small garlic clove, thinly sliced

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Step-by-Step Instructions

1. Prepare the Vegetables

1. Wash all vegetables well.

2. Slice cucumbers into ¼-inch rounds.

3. Slice onions into thin half-moons.

4. Slice bell peppers into thin strips.

5. If using chilies, slice thinly.

💡 Uniform slicing = better texture and even pickling.

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2. Lightly Salt the Cucumbers (Important for Crunch)

1. Place cucumbers in a bowl.

2. Sprinkle with ½ tsp salt.

3. Toss and let sit 15 minutes.

4. Drain excess water (do NOT rinse).

This step keeps the pickles crisp instead of watery.

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3. Make the Pickling Brine

1. In a saucepan, combine:

   • Vinegar

   • Water

   • Sugar

   • Remaining salt

   • Mustard seeds

   • Peppercorns

   • Chili flakes

   • Celery/cumin seeds

   • Garlic

2. Bring to a gentle boil, stirring until sugar dissolves.

3. Turn off heat and let cool 5 minutes (hot, not boiling).

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4. Assemble the Jar

1. In a large heat-safe jar or bowl, layer:

   • Cucumbers

   • Peppers

   • Onion

   • Chilies

   • Herbs

2. Pour warm brine over vegetables until fully submerged.

3. Gently press vegetables down to remove air bubbles.

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5. Cool & Pickle

• Let cool uncovered for 30 minutes

• Cover and refrigerate at least 4 hours

• Best flavor after 12–24 hours

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How Long It Keeps

• Refrigerator: 7–10 days

• Flavor intensifies over time but stays crunchy if cold

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Serving Ideas

• 🥙 Inside wraps or sandwiches

• 🍔 On burgers or grilled meats

• 🥗 As a salad side

• 🍚 With rice bowls

• 🍳 Alongside eggs

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Variations You’ll Love

• Asian-style: add ginger + rice vinegar

• Mediterranean: add oregano + lemon peel

• Extra crunch: add carrot slices

• Sweet & spicy: add 1 more tbsp sugar + more chili