This fresh, crunchy pickled salad is bright, tangy, and incredibly easy—no cooking required. With simple vegetables and a light turmeric-infused brine, it’s beginner-friendly, fridge-stable, and even better after it rests. Perfect as a healthy side, snack, or topping.
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🛒 Ingredients
- 2 large cucumbers, thinly sliced
- 1 red onion, thinly sliced
- 1–2 bell peppers (any color), thinly sliced
- 2 cloves garlic, minced (optional)
- 1 tsp turmeric powder (anti-inflammatory)
- 1 tsp mustard seeds or black seeds (optional)
- ½ tsp black pepper
- 1 tsp sea salt (or to taste)
- ½ cup apple cider vinegar
- ¼ cup olive oil
- ¼ cup water
- 1–2 tbsp honey or maple syrup (optional, for balance)
- Fresh herbs (parsley or cilantro), chopped
👩🍳 Instructions
1) Prep the vegetables
Thinly slice the cucumbers, onion, and bell peppers. Add to a clean glass jar or bowl.
2) Make the pickling liquid
Whisk together vinegar, olive oil, water, salt, honey (if using), turmeric, black pepper, and seeds.
3) Combine
Pour the pickling liquid over the vegetables. Add garlic and fresh herbs. Toss well to coat evenly.
4) Rest & pickle
Cover and let sit 20–30 minutes at room temperature, or refrigerate 1–2 hours for deeper flavor.
5) Serve
Enjoy chilled as a refreshing side, a topping for grilled dishes, or a healthy snack.
💡 Tips & Variations
- Extra crunch: Add thin-sliced radishes or carrots.
- Spicy kick: Toss in sliced jalapeño or a pinch of chili flakes.
- Low-sugar: Skip the sweetener—the salad will be sharper but still delicious.
- Storage: Keeps well in the fridge for up to 5 days; flavor improves over time.
Fresh, vibrant, and fuss-free—this pickled salad brings color and comfort to any meal. 🥗💛
