Description
Elevate your meals with this vibrant Crunchy Pickled Salad, bursting with fresh vegetables and a tangy brine. Ideal for summer barbecues or cozy dinners, this salad is not just a dish; it’s a celebration of flavors. With its colorful presentation and zesty profile, it’s sure to impress your guests and become a favorite at any gathering.
Ingredients
Scale
- 2 cups cucumbers, chopped
- 1 cup carrots, sliced
- 1 cup red bell peppers, chopped
- 1/2 cup red onion, thinly sliced
- 1 cup apple cider vinegar
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon dill seeds
- 1 teaspoon mustard seeds
Instructions
- Wash and chop cucumbers, carrots, red bell peppers, and red onion into bite-sized pieces. Place in a large bowl.
- In a saucepan over medium heat, combine apple cider vinegar, sugar, salt, dill seeds, and mustard seeds. Stir until sugar dissolves completely; simmer briefly.
- Pour the hot brine over the vegetables in the bowl, ensuring all pieces are coated. Stir gently.
- Let the mixture cool at room temperature for about 30 minutes before transferring it to airtight containers.
- Refrigerate for at least 1 hour (preferably 24 hours) before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 80
- Sugar: 10g
- Sodium: 480mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg