Prep Time: 20 minutes
Cook Time: 5 minutes
Marinating Time: 2 hours (overnight recommended)
Total Time: 2 hours 25 minutes
Difficulty: Easy
Recipe Yield: 6 servings
Ingredients
- 2 large cucumbers, thinly sliced
- 1 large red onion, thinly sliced
- 2 bell peppers (red and yellow), thinly sliced
- 1 cup white vinegar
- ½ cup apple cider vinegar
- ½ cup water
- ½ cup granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 2 cloves garlic, minced
- 1 teaspoon dried dill (or 1 tablespoon fresh dill)
- Optional: ¼ teaspoon red pepper flakes for heat
Instructions
Step 1: Prepare the Vegetables
Wash the cucumbers thoroughly and slice them into thin rounds. Peel the onion and cut it into thin slices. Remove the seeds and stems from the bell peppers before slicing them into thin strips. Place all prepared vegetables into a large mixing bowl.
Step 2: Make the Pickling Brine
In a medium saucepan, combine the white vinegar, apple cider vinegar, water, sugar, salt, black pepper, mustard seeds, celery seeds, garlic, dill, and red pepper flakes if using.
Heat over medium heat, stirring frequently until the sugar and salt completely dissolve. This usually takes about 5 minutes. Do not allow the mixture to boil vigorously.
Step 3: Combine Everything
Carefully pour the warm pickling brine over the sliced vegetables. Toss gently until every piece is evenly coated.
Allow the mixture to cool to room temperature.
Step 4: Refrigerate
Transfer the salad to a large glass jar or airtight container.
Refrigerate for at least 2 hours before serving. For the best flavor, chill overnight so the vegetables fully absorb the pickling liquid.
Step 5: Serve
Serve cold using a slotted spoon. Garnish with fresh dill or parsley if desired.
This salad pairs wonderfully with grilled chicken, steak, burgers, barbecue ribs, roasted vegetables, sandwiches, tacos, seafood, or picnic meals.
Tips for Success
- Slice the vegetables evenly for consistent texture.
- English cucumbers stay crunchier longer.
- Refrigerating overnight creates a richer flavor.
- Store only in glass or food-safe plastic containers.
- Stir before each serving to redistribute the dressing.
- Add sliced jalapeños for a spicy variation.
- Fresh dill provides the brightest flavor.
Storage
Store covered in the refrigerator for up to 7 days.
Do not freeze, as the vegetables will lose their crisp texture after thawing.
Nutrition Information (Per Serving)
- Calories: 95
- Carbohydrates: 20g
- Protein: 2g
- Fat: 0g
- Saturated Fat: 0g
- Fiber: 2g
- Sugar: 16g
- Sodium: 390mg