Crisp, tangy, and refreshing — this quick-pickle salad is the perfect balance of sweet and sour, adding bright crunch to sandwiches, grilled meats, bowls, or enjoyed straight from the bowl. It’s a no-cook, make-ahead side that gets better as it sits and is especially loved during warm weather.
📝 Ingredients (Serves 4)
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2 medium cucumbers, thinly sliced
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½ red onion, thinly sliced
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1 bell pepper (any color), thinly sliced
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½ cup white vinegar or apple cider vinegar
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¼ cup water
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2 tbsp sugar or honey (or sugar substitute)
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¾ tsp salt
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¼ tsp black pepper
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Optional: ½ tsp mustard seeds, dill, or chili flakes
👩🍳 Instructions
1️⃣ Add cucumber, onion, and bell pepper to a bowl or jar.
2️⃣ In a small saucepan, heat vinegar, water, sugar, salt, and pepper until dissolved (no boiling needed).
3️⃣ Pour hot brine over vegetables.
4️⃣ Let cool, then refrigerate at least 30 minutes before serving.
5️⃣ Toss and enjoy chilled.
🌟 Why This Recipe Works
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Vinegar tenderizes and preserves crunch
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Salt & sugar balance acidity
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Fresh vegetables soak flavor quickly
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No cooking beyond warming brine
💡 Tips & Variations
✔ Use rice vinegar for milder flavor
✔ Add garlic cloves or ginger slices
✔ Swap sugar for monk fruit or stevia
✔ Add jalapeños for heat
✔ Great on burgers, tacos, wraps & bowls
❓Q & A
Q: How long do these pickles last?
Up to 5 days refrigerated in airtight container.
Q: Can I skip sugar?
Yes — they’ll be more tangy but still delicious.
Q: Can I use other vegetables?
Yes — carrots, radishes, cabbage, or zucchini work well.
Q: Do I need to sterilize jars?
No — this is a refrigerator quick pickle, not shelf-stable.
🔢 Nutrition (Per Serving – approx)
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Calories: ~35
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Carbs: 7g
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Fat: 0g
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Fiber: 2g
🟢 WW (Weight Watchers) Points
0–1 points per serving