Classic Pickled Vegetable Salad Recipe

This classic pickled vegetable salad is a tangy and refreshing side dish that goes well with any meal. It is made with a variety of colorful vegetables that are pickled in a flavorful brine. With a balance of sweet and sour flavors, this salad is sure to be a hit at your next gathering. It can be made in advance and stored in the refrigerator for up to a week, allowing the flavors to develop even more. Serve it as a side dish or use it as a topping for sandwiches and burgers.

Ingredients

• 1 cup white vinegar
• 1 cup water
• 1/2 cup sugar
• 1 teaspoon salt
• 1 bay leaf
• 1 teaspoon mustard seeds
• 1 teaspoon whole black peppercorns
• 1 cucumber, sliced
• 1 carrot, julienned
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, thinly sliced

Directions

1. In a small saucepan, combine the white vinegar, water, sugar, salt, bay leaf, mustard seeds, and black peppercorns. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are dissolved.
2. Remove the saucepan from the heat and let the brine cool completely.
3. In a large bowl, combine the sliced cucumber, julienned carrot, sliced red bell pepper, sliced yellow bell pepper, and thinly sliced red onion.
4. Pour the cooled brine over the vegetables. Make sure all the vegetables are submerged in the brine.
5. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
6. Before serving, drain the pickled vegetables and discard the brine.
7. Serve the pickled veggie salad as a side dish or use it as a topping for sandwiches and burgers.

Interesting Facts