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.
Fruits & Vegetables
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
see the continuation on the next page
