INTRODUCTION
This quick and easy anti-inflammatory pickled salad is fresh, crunchy, and full of flavor. Made with simple vegetables and a light, tangy brine, it’s perfect for beginners and comes together in minutes—no cooking required. It’s a healthy side dish that keeps well in the fridge and gets better with time.
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Ingredients
2 large cucumbers, thinly sliced
1 red onion, thinly sliced
1–2 bell peppers (any color), thinly sliced
2 cloves garlic, minced (optional)
1 tsp turmeric powder (anti-inflammatory)
1 tsp mustard seeds or black seeds (optional)
½ tsp black pepper
1 tsp sea salt (or to taste)
½ cup apple cider vinegar
¼ cup olive oil
¼ cup water
1–2 tbsp honey or maple syrup (optional, for balance)
Fresh herbs (parsley or cilantro), chopped
Instructions
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