INTRODUCTION
This quick and easy anti-inflammatory pickled salad is fresh, crunchy, and full of flavor. Made with simple vegetables and a light, tangy brine, it’s perfect for beginners and comes together in minutes—no cooking required. It’s a healthy side dish that keeps well in the fridge and gets better with time.
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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
- Prepare the vegetables
- Thinly slice cucumbers, onion, and bell peppers.
- Place them in a clean glass jar or bowl.
- Make the pickling liquid
- In a small bowl, whisk together vinegar, olive oil, water, salt, honey (if using), turmeric, black pepper, and seeds.
- Combine
- Pour the pickling liquid over the vegetables.
- Add garlic and fresh herbs. Mix well to coat everything evenly.
- Rest & pickle
- Cover and let sit for 20–30 minutes at room temperature, or refrigerate for 1–2 hours for deeper flavor.
- Serve
- Enjoy chilled as a refreshing side, topping for grilled dishes, or healthy snack.
