Pickled Cucumber, Onion, and Bell Pepper Salad This crisp, tangy, and refreshing salad combines fresh vegetables with a lightly sweet vinegar dressing. It’s perfect as a side dish for grilled meats, sandwiches, or summer meals and tastes even better after chilling. ⏱ Time Prep Time: 15 minutes Chill Time: 30–60 minutes (optional but recommended) Total Time: ~15–75 minutes Servings: 4–6 🥗 Ingredients 2 large cucumbers, thinly sliced 1 medium red onion, thinly sliced 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced (optional for color) ¾ cup white vinegar or apple cider vinegar 2 tablespoons sugar (adjust to taste) ½ teaspoon salt ¼ teaspoon black pepper 1 teaspoon dried dill or 1 tablespoon fresh dill 1 tablespoon olive oil (optional) 1 clove garlic, minced (optional) 👩‍🍳 Instructions Prepare Vegetables Slice cucumbers, onion, and bell peppers thinly and place them in a large bowl. Make the Pickling Dressing In a small bowl, whisk together: vinegar sugar salt black pepper dill olive oil garlic (if using) Combine Pour the dressing over the vegetables and toss well so everything is coated. Marinate Cover and refrigerate for 30–60 minutes so the flavors absorb. Serve Toss again before serving. Serve chilled for the best flavor. 🧊 Storage Store in an airtight container in the refrigerator for up to 3 days. The vegetables will continue to pickle and develop more flavor. ⭐ Tips Use English cucumbers or Persian cucumbers for fewer seeds and extra crunch. Add cherry tomatoes for color and sweetness. Sprinkle with sesame seeds or fresh parsley before serving. #mediterranean #reelschallenge #mediterraneanfood #fypシ゚viralシ #fypreelsシ゚viralシ - @therecipecollector