Ingredients
Salads
- 2 large cucumbers, thinly sliced
- 1 medium red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced (optional but colorful)
- 2 tbsp fresh dill or parsley, chopped
For the Pickling Marinade:
- ½ cup white vinegar or apple cider vinegar
- ¼ cup water
- 2 tbsp olive oil
- 1½ tbsp sugar or honey
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp oregano
- ½ tsp mustard seeds (optional but authentic)
- 1 small garlic clove, thinly sliced
Instructions - Prepare the Veggies:
Place sliced cucumbers, onion, and bell peppers in a large bowl or jar. - Make the Marinade:
In a small saucepan, combine vinegar, water, olive oil, sugar, salt, pepper, oregano, mustard seeds, and garlic.
Heat gently until sugar dissolves. Do not boil. - Pickle the Salad:
Pour the warm marinade over the vegetables. - Mix & Rest:
Toss well, cover, and refrigerate for at least 30 minutes (best after 2–3 hours). - Garnish & Serve:
Sprinkle fresh dill or parsley before serving.