Spicy Pickled Cucumber & Vegetable Salad

Ingredients

• 2 medium cucumbers, thinly sliced
• 1 small red onion, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1–2 fresh jalapeños, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon mustard seeds
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)

Pickling Brine

• 1 cup white vinegar
• 1 cup water
• 1 tablespoon sea salt
• 1 tablespoon sugar or honey (optional)

Instructions

1. Wash and slice all the vegetables.
2. Place the cucumbers, onion, bell peppers, jalapeños, garlic, dill, and parsley into a large glass jar.
3. In a saucepan, combine the vinegar, water, salt, sugar (if using), mustard seeds, black pepper, and red pepper flakes. Heat until the salt dissolves, but do not boil.
4. Pour the warm brine over the vegetables, ensuring they are completely covered.
5. Let the jar cool to room temperature, then seal it with a lid.
6. Refrigerate for 12–24 hours before serving for the best flavor.

Serving Suggestions

• Serve as a refreshing side dish with grilled chicken, fish, or sandwiches.
• Add to salads, burgers, or wraps for extra crunch and flavor.

Storage

Keep refrigerated for up to 2 weeks in a sealed jar.