Description
Cool cucumber ribbons and sweet pepper slices bathe in a tangy rice vinegar brine, spiced with mustard seeds and peppercorns, then tossed with fresh dill for a crisp, refreshing crunch that brightens any meal.
Ingredients
- 2 cups cucumber sliced
- 1 cup bell pepper sliced
- 1/2 cup red onion sliced
- 1/2 cup rice vinegar
- 1/4 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 1 tablespoon dill chopped
Instructions
- In a bowl combine rice vinegar water sugar salt mustard seeds and black peppercorns.
- Stir the mixture until the sugar and salt dissolve completely.
- Place cucumber bell pepper and red onion in a jar or bowl.
- Pour the pickling liquid over the vegetables until they are fully submerged.
- Allow the mixture to cool to room temperature.
- Cover and refrigerate for at least one hour before serving.
- Transfer to a serving bowl, sprinkle with dill, toss gently, and serve chilled.
Notes
- Slice vegetables uniformly for even pickling
- Substitute apple cider vinegar for a milder flavor
- Store in an airtight container for up to three days
- Add sliced radishes or carrots for extra crunch