Anti-Inflammatory Pickled Cucumber, Onion & Bell Pepper Salad

Anti-Inflammatory Pickled Cucumber, Onion & Bell Pepper Salad

Introduction

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.

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