ANTI-INFLAMMATORY PICKLED CUCUMBER, ONION & BELL PEPPER SALAD
This quick and easy pickled salad is crisp, refreshing, and packed with anti-inflammatory goodness. Perfect for beginners, meal prep, or a healthy side dish you’ll keep making again and again. Once you try it, it becomes a fridge staple.
INGREDIENTS
3 large cucumbers, thinly sliced
1 large red onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow or green bell pepper, thinly sliced
1 cup apple cider vinegar (or white vinegar)
1/2 cup water
2 tablespoons olive oil
2 tablespoons honey or maple syrup
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon turmeric powder
1 teaspoon grated fresh ginger (or 1/2 tsp ground ginger)
1 teaspoon minced garlic
1 teaspoon mustard seeds (optional but recommended)
1/2 teaspoon chili flakes (optional)
Fresh dill or parsley, chopped (optional)
INSTRUCTIONS
Wash and slice the cucumbers, onion, and bell peppers into thin, even slices. Place everything into a large bowl or glass jar.
In a saucepan, add the vinegar, water, olive oil, honey, salt, pepper, turmeric, ginger, garlic, and mustard seeds. Bring to a gentle simmer for 2–3 minutes, just until everything is well combined. Do not boil.
Carefully pour the warm pickling liquid over the vegetables. Toss gently to coat everything evenly.
Let the salad cool to room temperature, then cover and refrigerate for at least 1 hour. For best flavor, let it sit 4–12 hours.
Stir before serving and adjust salt or sweetness if needed.
SERVING IDEAS
Serve as a side with grilled chicken, fish, or rice
Add to sandwiches, wraps, or burgers
Enjoy straight from the fridge as a crunchy, healthy snack
WHY YOU’LL LOVE THIS RECIPE
Helps fight inflammation naturally
Great for digestion and gut health
Low-calorie, fresh, and full of flavor
Perfect for beginners — no special skills needed
Keeps well in the fridge for up to 5 days