Ingredients
Scale
For the Vegetables:
- 4 cups cucumbers, thinly sliced
- 1 medium red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, thinly sliced
Ingredients — For the Quick Pickling Dressing:
- ¾ cup apple cider vinegar
- ¼ cup white vinegar
- ½ cup water
- ⅓ cup granulated sugar
- 1½ tsp kosher or pickling salt
- 1 tsp mustard seeds
- ½ tsp celery seeds
- ½ tsp freshly ground black pepper
- ¼ tsp red pepper flakes
Ingredients — For Fresh Flavor:
- 3 tbsp chopped fresh dill
- 2 tbsp chopped fresh parsley
- 2 green onions, thinly sliced
Instructions
- Wash and dry the vegetables, then thinly slice the cucumbers, red onion, and bell peppers into a large bowl.
- Add the sliced garlic, dill, parsley, and green onions.
- In a saucepan, combine the vinegars, water, sugar, salt, mustard seeds, celery seeds, black pepper, and red pepper flakes; warm over medium heat until the sugar and salt dissolve.
- Remove from heat and cool for about 10 minutes.
- Pour the warm brine over the vegetables and toss thoroughly.
- Cool to room temperature, then cover and refrigerate for at least 2 hours (4–8 hours for deeper flavor).
- Toss again before serving.
- Prep Time: Prep Time: 15 minutes
- Cook Time: 2 hours
Nutrition
- Serving Size: 8
- Calories: 65 per serving