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

Prepare the vegetables

Thinly slice cucumbers, onion, and bell peppers.

Place them in a clean glass jar or bowl.

Make the pickling liquid

In a small bowl, whisk together vinegar, olive oil, water, salt, honey (if using), turmeric, black pepper, and seeds.

Combine

Pour the pickling liquid over the vegetables.

Add garlic and fresh herbs. Mix well to coat everything evenly.

Rest & pickle

Cover and let sit for 20–30 minutes at room temperature, or refrigerate for 1–2 hours for deeper flavor.

Serve

Enjoy chilled as a refreshing side, topping for grilled dishes, or healthy snack.