Gluten-Free Pickled Cucumber, Onion, and Bell Pepper Salad
A refreshing and tangy salad made with pickled cucumbers, onions, and bell peppers, perfect for a gluten-free diet.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Pickling
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cucumbers, sliced
- 1 cup onions, thinly sliced
- 1 cup bell peppers, sliced
- 1 cup vinegar (white or apple cider)
- 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, onions, and bell peppers.
- In a separate saucepan, combine vinegar, water, sugar, salt, black peppercorns, and mustard seeds. Bring to a boil, stirring until the sugar and salt dissolve.
- Pour the hot pickling liquid over the vegetables in the bowl.
- Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours before serving.
- Serve chilled and enjoy your salad!
Discover my list of kitchen tools I always use.
Notes
- For a spicier kick, add sliced jalapeños to the mix.
- This salad can be stored in the refrigerator for up to a week.
- Feel free to adjust the sugar and salt to taste.
Nutrition
- Serving Size: 1 cup
- 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