Here’s a bright, anti-inflammatory pickled salad featuring cucumber, onion, and bell pepper. It’s crisp, tangy, and packed with inflammation-fighting ingredients like turmeric, ginger, and apple cider vinegar. Perfect as a side, topping for bowls, or a crunchy snack.

🌿 Anti-Inflammatory Pickled Cucumber, Onion & Bell Pepper Salad

Ingredients

Vegetables

2 cucumbers, thinly sliced (English or Persian work best)
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
(Use any colors you like—more color = more antioxidants.)

Pickling Brine

1 cup apple cider vinegar
1 cup water
2 tbsp honey (or maple syrup for vegan)
1 tbsp sea salt
1 tsp black pepper
1 tsp turmeric powder
1 tsp ground ginger (or 1 tbsp fresh grated ginger)
2 garlic cloves, minced
1 tsp mustard seeds (optional)
1 tsp cumin seeds (optional)
1–2 bay leaves

Optional Add-Ins

Fresh dill or cilantro (1/4 cup, chopped)
Red pepper flakes (for heat)
1 tbsp chia seeds (for extra fiber)

Instructions

1. Prep the Veggies

Slice cucumbers, onions, and bell peppers thinly.
Place them in a large bowl or jar.

2. Make the Brine

In a saucepan, combine vinegar, water, honey, salt, turmeric, ginger, garlic, and spices.
Bring to a gentle simmer for 3–4 minutes until honey dissolves.

3. Pickle

Pour the hot brine over the vegetables.
Let cool to room temperature.
Add fresh herbs if using.

4. Chill

Cover and refrigerate for at least 2 hours, ideally overnight.

Serving Ideas

As a side dish with grilled chicken, fish, or tofu
On top of salads or grain bowls
In wraps or sandwiches for crunch
With avocado toast for a tangy kick

Anti-Inflammatory Benefits

This salad is rich in:

Turmeric (curcumin)
Ginger
Bell peppers (vitamin C + antioxidants)
Onions (quercetin)
Apple cider vinegar (may help blood sugar regulation)

If you want, I can also:
✅ scale this recipe for a crowd
✅ make it low-sodium
✅ suggest meal prep storage tips
✅ create a spicy version or keto-friendly version