Pickled Cucumbers, Onions & Bell Pepper Salad

Pickled Cucumbers, Onions & Bell Pepper Salad

A fresh, crunchy, tangy salad that’s perfect as a side dish or sandwich topping!

 Ingredients:

• 4–5 medium cucumbers, thinly sliced
• 1 medium red onion, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2–3 cloves garlic, sliced (optional)
• 1 tablespoon fresh parsley or dill, chopped
• 1 teaspoon red pepper flakes (optional, for heat)
• 1 teaspoon whole black peppercorns
• 1 teaspoon mustard seeds (optional)

For the Pickling Brine:

• 1 cup white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon salt

 Instructions:

1. Prepare the vegetables:
   Wash and thinly slice the cucumbers, onion, and bell peppers.
2. Pack the jar:
   In a large clean glass jar, layer the cucumbers, onions, bell peppers, garlic, herbs, and spices.
3. Make the brine:
   In a small saucepan, combine vinegar, water, sugar, and salt.
   Heat over medium heat, stirring until sugar and salt dissolve. Do not boil.
4. Pour & seal:
   Carefully pour the warm brine over the vegetables until fully covered.
5. Cool & refrigerate:
   Let it cool to room temperature, then seal with a lid and refrigerate for at least 2 hours (overnight is best).

 Serving Tips:

• Serve chilled as a side dish
• Add to burgers or sandwiches
• Great with grilled meats or BBQ

 Storage:

Keep refrigerated for up to 1 week.