Anti-Inflammatory Pickled Cucumber, Onion & Bell Pepper Salad
Ingredients
1 large cucumber, thinly sliced
1 small red onion, thinly sliced
1 bell pepper (red, yellow, or orange), thinly sliced
½ cup apple cider vinegar
1 tablespoon olive oil
1 teaspoon honey or maple syrup (optional)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon turmeric (anti-inflammatory boost)
Optional: fresh dill or parsley, thin garlic slices, or chili flakes
👩🍳 Instructions
Prepare the vegetables:
Thinly slice the cucumber, onion, and bell pepper. Place them in a large bowl or glass jar.
Make the pickling dressing:
In a small bowl, whisk together apple cider vinegar, olive oil, honey (if using), salt, pepper, and turmeric.
Combine:
Pour the dressing over the vegetables. Toss or shake gently to coat evenly.
Rest & pickle:
Let sit for 10–15 minutes at room temperature for quick pickling. For deeper flavor, refrigerate for 30–60 minutes.
Serve:
Enjoy chilled or at room temperature as a salad, topping, or side.
🍽 Servings
Serves: 4
Serving Size: About 1 cup