Description
A refreshing and tangy salad featuring pickled cucumbers, onions, and bell peppers.
Ingredients
Scale
- 2 cucumbers, sliced
- 1 onion, thinly sliced
- 2 bell peppers, sliced
- 1 cup vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
Instructions
- In a large bowl, combine the cucumbers, onion, and bell peppers.
- In a separate saucepan, combine vinegar, water, sugar, salt, black peppercorns, and mustard seeds. Bring to a boil.
- Pour the hot vinegar mixture over the vegetables in the bowl.
- Let the salad cool to room temperature, then cover and refrigerate for at least 2 hours.
- Serve chilled and enjoy!
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Notes
- For a spicier kick, add sliced jalapeños.
- This salad can be stored in the refrigerator for up to a week.
- Adjust the sugar and salt to taste.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 5g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg