Here’s a fresh and tangy Mediterranean-style pickled cucumber, onion & bell pepper salad recipe:
Mediterranean Pickled Cucumber, Onion & Bell Pepper Salad
Serves: 4–6
Ingredients
- 2 medium cucumbers, thinly sliced
- 1 large red onion, thinly sliced
- 2 bell peppers (red, yellow, or orange), thinly sliced
- 1 cup white vinegar or apple cider vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano or thyme
- 1/4 cup fresh parsley, chopped (optional)
- Optional: 1/2 teaspoon crushed red pepper flakes for a little heat
Instructions
- Prepare the vegetables
- Slice cucumbers, onion, and bell peppers thinly. Place them in a large bowl or directly in a jar if pickling.
- Make the pickling brine
- In a small saucepan, combine vinegar, water, sugar, salt, black pepper, and oregano.
- Heat gently until sugar dissolves, then remove from heat and let cool slightly.
- Combine and marinate
- Pour the warm (not hot) brine over the vegetables.
- Toss to coat evenly.
- Chill
- Cover and refrigerate for at least 1 hour, preferably 4–6 hours, or overnight for deeper flavor.
- Serve
- Garnish with fresh parsley and optional red pepper flakes.
- Serve as a side salad, mezze dish, or topping for grilled meats.
💡 Tips:
- For extra Mediterranean flavor, drizzle with a little extra virgin olive oil before serving.
- Add olives or cherry tomatoes for a more colorful salad.
- Keeps in the fridge for up to 5 days.
If you want, I can also give a quick 15-minute version that’s crisp and tangy without long marinating.
Do you want me to give that quick version?
