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Pickled Cucumber, Onion, and Bell Pepper Salad

A vibrant and refreshing salad that combines crisp cucumbers, tangy onions, and colorful bell peppers, all marinated in a zesty pickling solution. Perfect for summer feasts and casual dinners.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Southern
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium cucumbers, sliced thin
  • 1 medium red onion, sliced thin
  • 1 whole bell pepper, sliced thin any color
Pickling Solution
  • 1 cup white vinegar
  • 1 cup water
  • 1/2 cup sugar adjust sweetness to taste
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dill (optional) for added flavor

Method
 

Preparation
  1. Rinse the cucumbers, onion, and bell pepper. Slice them thinly and set them aside in a mixing bowl.
Making the Pickling Solution
  1. In a separate bowl, combine the white vinegar, water, sugar, salt, black pepper, garlic powder, and dill (if using). Whisk everything together until the sugar and salt dissolve completely.
Combining Ingredients
  1. Pour the pickling solution over the sliced vegetables. Toss them gently to ensure each piece is coated with the liquid.
Marination
  1. Allow the salad to marinate for at least 10 minutes, though letting it sit in the refrigerator for a few hours or overnight will enhance the flavors even more.
Serving
  1. After marinating, give everything a good stir, and serve this colorful salad cold or at room temperature.

Notes

This salad pairs wonderfully with grilled meats, sandwiches, or as a topping for tacos. Store in an airtight container in the refrigerator for up to one week.