Name: Anti-Inflammatory Pickled Cucumber, Onion & Bell Pepper Salad to Boost Your Health!
Prep time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 600 g cucumber, thinly sliced; 1 large red bell pepper, thinly sliced; 1 large yellow bell pepper, thinly sliced; 1 large orange bell pepper, thinly sliced; 1 medium red onion, very thinly sliced; 3 garlic cloves, thinly sliced; 15 g fresh dill, chopped; 8 g fresh parsley, chopped; 5 g fresh chives, finely sliced, optional; 1 small jalapeño or red chili, thinly sliced, optional; 120 ml apple cider vinegar; 120 ml water; 30 ml maple syrup or agave syrup; 5 g salt; ½ tsp black pepper; ½ tsp ground turmeric; ½ tsp cumin seeds or ground cumin; ¼ tsp ground coriander; ¼ tsp chili flakes, optional; 1 tsp mustard seeds, optional

Description

A refreshing and healthy salad made with pickled cucumbers, onions, and bell peppers, perfect for boosting your health with anti-inflammatory properties.

Ingredients

600 g cucumber, thinly sliced
1 large red bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
1 large orange bell pepper, thinly sliced
1 medium red onion, very thinly sliced
3 garlic cloves, thinly sliced
15 g fresh dill, chopped
8 g fresh parsley, chopped
5 g fresh chives, finely sliced, optional
1 small jalapeño or red chili, thinly sliced, optional
120 ml apple cider vinegar
120 ml water
30 ml maple syrup or agave syrup
5 g salt
½ tsp black pepper
½ tsp ground turmeric
½ tsp cumin seeds or ground cumin
¼ tsp ground coriander
¼ tsp chili flakes, optional
1 tsp mustard seeds, optional

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Instructions

Prepare the cucumber: Place the sliced cucumber in a colander and sprinkle with ½ tsp salt. Toss and let sit for 10 minutes. Pat dry with paper towels.
Make the brine: Whisk together the apple cider vinegar, water, maple syrup, salt, black pepper, turmeric, cumin, coriander, chili flakes, and mustard seeds until dissolved.
Combine: Place the cucumber, bell peppers, red onion, garlic, and jalapeño in a large bowl or glass jar.
Add the dill, parsley, and chives. Pour the brine over the vegetables and toss well.
Marinate: Cover and refrigerate for at least 30 minutes. For the best flavor, chill for 2 hours or overnight.
Serve: Toss again before serving and garnish with extra fresh dill or parsley.

Notes

For a spicier salad, include more jalapeño or red chili.
This salad can be stored in the refrigerator for up to a week.
Adjust the sweetness of the brine by varying the amount of maple syrup or agave syrup.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: Pickling
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 50
Sugar: 5 g
Sodium: 200 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 1 g
Cholesterol: 0 mg