Quick Pickled Cucumber, Onion & Pepper Salad

Ingredients

• 2 large cucumbers, thinly sliced
• 1 small red onion, thinly sliced
• 1–2 sweet bell peppers (red, yellow, or orange), thinly sliced
• 1 cup cherry or grape tomatoes, halved (optional)
• 2 tbsp fresh dill, chopped
• Pinch of red chili flakes
• 1 cup apple cider vinegar (or white vinegar)
• ½ cup water
• 2 tbsp extra virgin olive oil
• 2 tbsp honey or white sugar
• 1 tsp sea salt
• 1 tsp freshly cracked black pepper

Method

1. Wash and thinly slice the cucumbers, onion, and bell peppers; halve the tomatoes if using.
2. Layer the sliced vegetables in a clean glass jar or airtight container, mixing in the dill and chili flakes.
3. Whisk together the vinegar, water, olive oil, honey or sugar, salt, and pepper until fully combined.
4. Pour the dressing over the vegetables, pressing down so everything is submerged.
5. Seal and refrigerate at least 1 hour, or overnight for deeper flavor.
6. Serve chilled with tongs or a slotted spoon as a salad, topping, or side dish.