Ooo, that sounds crisp already 🥒✨ Here’s a clean, anti-inflammatory pickled cucumber, onion & bell pepper salad that’s bright, crunchy, and great as a side or topping.
Anti-Inflammatory Pickled Cucumber, Onion & Bell Pepper Salad
Why it’s anti-inflammatory
- Apple cider vinegar – supports gut health
- Turmeric + black pepper – powerful anti-inflammatory combo
- Garlic & ginger – immune and inflammation support
- Extra-virgin olive oil – healthy fats
- Bell peppers – vitamin C & antioxidants
Ingredients
- 2 large cucumbers, thinly sliced
- 1 medium red onion, very thinly sliced
- 1 bell pepper (red or yellow), thin strips
Pickling Marinade
- ½ cup apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1–2 tbsp raw honey or maple syrup (to taste)
- 1 tsp sea salt
- ½ tsp ground turmeric
- ¼ tsp black pepper
- 1 small garlic clove, minced
- 1 tsp fresh ginger, grated (or ¼ tsp ground)
- Optional: pinch of red chili flakes
Fresh add-ins (optional but great)
- Fresh dill or parsley
- Sesame seeds or pumpkin seeds
Instructions
- Add cucumber, onion, and bell pepper to a large bowl or jar.
- Whisk all marinade ingredients until well combined.
- Pour over vegetables and toss to coat evenly.
- Cover and refrigerate at least 30 minutes (best after 2–4 hours).
- Stir again before serving and top with herbs or seeds.
Pro Tips
- For extra gut support, add 1–2 tbsp raw sauerkraut brine to the marinade.
- Want it sweeter? Use more bell pepper or a touch more honey.
- Keeps well in the fridge for 3–4 days.
If you want, I can tweak this for:
- 🥗 Mediterranean style
- 🌶 spicy kick
- 🍋 lemon-forward
- 🧄 no-vinegar version
Just tell me the vibe.