This recipe recreates the bright, crunchy jar-style vegetable salad shown in the image, with cucumber, onion, peppers, herbs, and a tangy sweet-spicy pickling dressing. It makes a great refrigerator pickle, side dish, sandwich topping, or salad.
Ingredients
Vegetables
3 medium cucumbers, thinly sliced
1 small red onion, thinly sliced
1 small orange bell pepper, sliced
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
2–3 garlic cloves, thinly sliced
1–2 fresh green or red chilies, sliced — optional
2 tbsp fresh cilantro or parsley, chopped
1 tbsp fresh dill, chopped — optional
1 tbsp sesame seeds — optional
Pickling dressing
½ cup white vinegar or apple-cider vinegar
¼ cup water
2 tbsp olive oil
1½–2 tbsp honey or sugar
1 tsp salt
½ tsp black pepper
½ tsp red-chili flakes
½ tsp mustard seeds
½ tsp coriander seeds
¼ tsp cumin seeds
1 tbsp lemon juice
Optional nut crunch
2 tbsp roasted peanuts, chopped or
2 tbsp chopped almonds/cashews
Nut/allergen note: The basic recipe contains no nuts. If you add peanuts or tree nuts, they become allergens in the finished dish. In the U.S., peanuts, tree nuts and sesame are among the FDA’s nine major food allergens.
U
U.S. Food and Drug Administration
+1
For anyone with an allergy, check packaged ingredients such as mustard, chili sauces, dressings, and sesame products and avoid cross-contact.
U
U.S. Food and Drug Administration
Full Method
1. Prepare the vegetables
Wash and dry everything thoroughly.
Slice the cucumbers into 3–5 mm rounds. Thinly slice the red onion and cut the bell peppers into strips or small pieces.
For an especially crisp result, sprinkle the cucumbers with ½ tsp salt, leave for 15–20 minutes, then gently drain and pat dry.
2. Make the pickling liquid
Add vinegar, water, olive oil, honey/sugar, salt, black pepper, chili flakes, mustard seeds, coriander seeds and cumin seeds to a saucepan.
Warm over low heat for about 2–3 minutes, just until the sugar dissolves and the spices become fragrant.
Do not boil aggressively.
Let the mixture cool until warm or room temperature, then stir in the lemon juice.
3. Layer the jar
Use a clean 1-liter glass jar.
Layer:
Cucumber
Red onion
Orange/yellow pepper
Red pepper
Garlic
Chili
Fresh herbs
Repeat until the jar is filled, leaving about 2–3 cm of headspace.
4. Add the dressing
Pour the cooled pickling mixture slowly into the jar.
Press the vegetables down gently with a clean spoon so the liquid reaches between the vegetables.
If necessary, add a little extra vinegar-water mixture to keep the vegetables mostly submerged.
5. Chill
Close the jar and refrigerate.
Quick version: eat after 2–3 hours
Best flavor: 12–24 hours
More developed pickle flavor: 2–3 days
The vegetables should remain crunchy and brightly colored.
6. Finish and serve
Before serving, sprinkle with chopped herbs and optional roasted nuts or sesame seeds.
Important: This is a refrigerator pickle, not a shelf-stable canned preserve. Keep it refrigerated rather than storing it at room temperature.
Nut Information
Nut-free version
Simply leave out the peanuts, almonds or cashews. The salad is still flavorful because the cucumbers, peppers, onion, herbs and pickling spices provide plenty of texture.
With nuts
For extra crunch, use:
Peanuts: strongest roasted flavor
Almonds: firm, crunchy texture
Cashews: softer and slightly sweet
Walnuts: richer, more earthy flavor
If preparing for someone with a food allergy, use ingredients from a facility/process that is appropriate for their needs and check labels carefully. FDA guidance emphasizes reading the entire ingredient list because allergen-containing products may not always have the information in exactly the same format.
U
U.S. Food and Drug Administration
Recipe Q&A
Q: Can I make it without vinegar?
A: You can make a fresh cucumber salad using lemon juice instead, but vinegar gives this recipe its characteristic pickle flavor and better refrigerator-pickle preservation.
Q: Why are my cucumbers watery?
A: Cucumbers naturally release water. Salting them briefly before pickling helps remove some excess moisture and improves crunch.
Q: Can I use regular white sugar?
A: Yes. Honey, white sugar or brown sugar can all work. Brown sugar gives a deeper flavor.
Q: Can I make it spicy?
A: Absolutely. Add sliced jalapeño, fresh chili, extra chili flakes or a little hot sauce.
Q: Can I add carrots?
A: Yes. Thinly sliced carrots work particularly well and add extra crunch.
Q: Can I add cabbage?
A: Yes. Thinly shredded cabbage makes the jar more substantial and crunchy.
Q: How long should I marinate it?
A: At least 2–3 hours, but overnight gives the best balance of flavor and crunch.
Q: Is this a shelf-stable pickle?
A: No. This recipe is intended as a refrigerator pickle and should remain refrigerated.
Q: Can I make it nut-free?
A: Yes. Nuts are completely optional.
Q: Does sesame count as an allergen?
A: In the U.S., sesame has been recognized as one of the nine major food allergens since January 1, 2023.
U
U.S. Food and Drug Administration
Serving Ideas
Serve this colorful pickle salad with:
Grilled chicken or fish
Burgers and sandwiches
Rice and curries
Tacos and wraps
Noodles
BBQ dishes
As a refreshing appetizer