Ingredients
- 2 large cucumbers, thinly sliced
- 1 medium red onion, thinly sliced
- 1 red or yellow bell pepper, thinly sliced
- ½ cup white vinegar (or apple cider vinegar)
- ¼ cup water
- 2–3 tbsp sugar (adjust to taste)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp mustard seeds (optional)
- 1 clove garlic, minced (optional)
- Fresh dill or parsley, chopped (optional)
Instructions
-
Prep the veggies
Slice cucumbers, onion, and bell pepper thinly and place in a large bowl. -
Make the pickle dressing
In a small saucepan, heat vinegar, water, sugar, salt, pepper, mustard seeds, and garlic until sugar dissolves. Let cool slightly. -
Combine
Pour dressing over vegetables. Toss well. -
Chill
Cover and refrigerate at least 1–2 hours (overnight is best). -
Serve
Sprinkle fresh herbs before serving.
🌟 Tips
- Add sliced carrots for extra crunch.
- Use green chilies for a spicy Pakistani-style kick.
- Keeps in fridge 3–4 days.
