Ingredients
3–4 English or Persian cucumbers, thinly sliced into rounds
1 red onion, thinly sliced into rings
2 mini sweet bell peppers (orange and yellow), sliced into thin rings
1 fresh jalapeño or red chili pepper, thinly sliced (optional, for heat)
3 cloves garlic, smashed or sliced
1 tbsp fresh dill or cilantro, chopped
For the Pickling Brine:
1 cup white vinegar (or apple cider vinegar)
1 cup water
2 tbsp granulated sugar (or honey)
1 1/2 tbsp kosher salt
1 tsp red pepper flakes
1/2 tsp black peppercorns
1/2 tsp mustard seeds
Instructions
1. Prep Vegetables: Thinly slice the cucumbers, red onion, sweet bell peppers, and optional chili peppers. Place all sliced vegetables, smashed garlic cloves, and fresh herbs into a clean, large glass jar.
2. Make Brine: In a small saucepan over medium heat, combine the vinegar, water, sugar, salt, red pepper flakes, black peppercorns, and mustard seeds. Heat until the sugar and salt completely dissolve (about 2–3 minutes). Remove from heat and allow to cool slightly.
3. Pour Brine: Carefully pour the warm pickling liquid over the packed vegetables in the jar, ensuring all the sliced cucumbers and peppers are completely submerged.
4. Chill & Pickle: Seal the glass jar tightly with a lid and let it cool to room temperature. Transfer to the refrigerator and chill for at least 1 hour (or overnight for full flavor development).
5. Serve: Serve cold as a crisp, tangy side salad, or store sealed in the refrigerator for up to 2 weeks.