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Pickled Cucumber, Onion, and Bell Pepper Salad

Quick Pickled Cucumber, Onion, and Bell Pepper Salad Bliss

Enjoy a refreshing Pickled Cucumber, Onion, and Bell Pepper Salad that's perfect for any meal.
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Prep Time 15 minutes
Marinating Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Southern
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Cucumbers sliced thin
  • 1 medium Red Onion sliced thin
  • 1 cup Bell Pepper sliced thin; any color
For the Pickling Solution
  • 1 cup White Vinegar
  • 1 cup Water
  • 2 tablespoons Sugar adjust to taste
  • 1 tablespoon Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 tablespoon Dill optional

Equipment

  • Mixing Bowl
  • Knife
  • Mandoline
  • whisk
  • Airtight container

Method
 

Preparation Steps
  1. Rinse cucumbers, red onion, and bell pepper under cold water. Slice cucumbers and bell pepper thinly, about 1/8 inch thick, and onion into thin strips.
  2. In a separate bowl, combine white vinegar, water, sugar, salt, black pepper, and garlic powder. Whisk until dissolved.
  3. Pour the pickling solution over the sliced vegetables and gently toss to coat.
  4. Cover the bowl and let it marinate at room temperature for at least 10 minutes or refrigerate for a few hours.
  5. Serve chilled or at room temperature. Enjoy!

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 11gProtein: 1gSodium: 300mgPotassium: 150mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 20mgIron: 0.5mg

Notes

For maximum flavor, marinate overnight. Store in an airtight container in the refrigerator for up to one week.

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