Anti-Inflammatory Pickled Cucumber, Onion & Bell Pepper Salad

IntroductionThis 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.✨ If you love simple, healthy recipes like this, stay connected so you don’t miss the next one! ✨Ingredients2 large cucumbers, thinly sliced1 red onion, thinly sliced1–2 bell peppers (any color), thinly sliced2 cloves garlic, minced (optional)1 tsp turmeric powder (anti-inflammatory)1 tsp mustard seeds or black seeds (optional)½ tsp black pepper1 tsp sea salt (or to taste)½ cup apple cider vinegar¼ cup olive oil¼ cup water1–2 tbsp honey or maple syrup (optional, for balance)Fresh herbs (parsley or cilantro), choppedInstructionsPrepare the vegetablesThinly slice cucumbers, onion, and bell peppers.Place them in a clean glass jar or bowl.Make the pickling liquidIn a small bowl, whisk together vinegar, olive oil, water, salt, honey (if using), turmeric, black pepper, and seeds.CombinePour the pickling liquid over the vegetables.Add garlic and fresh herbs. Mix well to coat everything evenly.Rest & pickleCover and let sit for 20–30 minutes at room temperature, or refrigerate for 1–2 hours for deeper flavor.ServeEnjoy chilled as a refreshing side, topping for grilled dishes, or healthy snack.IntroductionThis 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.✨ If you love simple, healthy recipes like this, stay connected so you don’t miss the next one! ✨Ingredients2 large cucumbers, thinly sliced1 red onion, thinly sliced1–2 bell peppers (any color), thinly sliced2 cloves garlic, minced (optional)1 tsp turmeric powder (anti-inflammatory)1 tsp mustard seeds or black seeds (optional)½ tsp black pepper1 tsp sea salt (or to taste)½ cup apple cider vinegar¼ cup olive oil¼ cup water1–2 tbsp honey or maple syrup (optional, for balance)Fresh herbs (parsley or cilantro), choppedInstructionsPrepare the vegetablesThinly slice cucumbers, onion, and bell peppers.Place them in a clean glass jar or bowl.Make the pickling liquidIn a small bowl, whisk together vinegar, olive oil, water, salt, honey (if using), turmeric, black pepper, and seeds.CombinePour the pickling liquid over the vegetables.Add garlic and fresh herbs. Mix well to coat everything evenly.Rest & pickleCover and let sit for 20–30 minutes at room temperature, or refrigerate for 1–2 hours for deeper flavor.ServeEnjoy chilled as a refreshing side, topping for grilled dishes, or healthy snack.