Anti-Inflammatory Pickled Cucumber, Onion & Bell Pepper Salad

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.

Equipment

• clean glass jar or bowl
• small bowl

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

1. Thinly slice cucumbers, onion, and bell peppers. Place them in a clean glass jar or bowl.
2. In a small bowl, whisk together vinegar, olive oil, water, salt, honey (if using), turmeric, black pepper, and seeds.
3. Pour the pickling liquid over the vegetables. Add garlic and fresh herbs. Mix well to coat everything evenly.
4. Cover and let sit for 20–30 minutes at room temperature, or refrigerate for 1–2 hours for deeper flavor.
5. Enjoy chilled as a refreshing side, topping for grilled dishes, or healthy snack.

Notes

The salad keeps well in the fridge and gets better with time.