*Ingredients *
- Vegetables:
- 2 medium cucumbers, thinly sliced into rounds
- 1 small red onion, thinly sliced into rings
- 1 small yellow bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 tbsp fresh parsley or dill, chopped
- Anti-inflammation brine – no refined sugar:
- 1 cup water
- 3/4 cup apple cider vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsp raw honey or pure maple syrup
- 1 tsp sea salt
- 1/2 tsp black peppercorns
- 1/2 tsp mustard seeds
- 1/4 tsp turmeric + pinch black pepper
- 1/4 tsp red pepper flakes – adjust to taste
- 1/2 tsp dried oregano
Instructions - Prep veg:
- Wash and slice cucumbers 1/8 inch thick.
- Slice red onion into thin rings.
- Core and slice bell peppers into thin strips.
- Slice garlic.
- Pack jar:
- In a clean large glass jar, layer cucumber, onion, yellow and red peppers, garlic and herbs alternately.
- Press gently to pack but keep some space at top.
- Make brine:
- In small saucepan, combine water, apple cider vinegar, salt, peppercorns, mustard seeds, turmeric, black pepper, red pepper flakes, oregano.
- Bring to gentle boil, stir until salt dissolves.
- Remove from heat, stir in honey and olive oil until dissolved.
- Let cool 5 min until warm not boiling hot.
- Pickle:
- Pour warm brine over vegetables in jar until fully covered.
- Tap jar gently to release air bubbles.
- Close lid.
- Chill:
- Refrigerate at least 2 hours – best overnight for full pickle flavor.
- Shake gently once or twice during chilling.
- Serve:
- Serve cold as side, topping for grilled chicken, fish, tacos, or mixed into salads.
- Use clean fork to serve.
- Store:
- Fridge airtight up to 7 days.
- Always keep veg submerged in brine.
- Not suitable for long-term canning – keep refrigerated.