Zero Carb Pickled Cucumber, Onion & Bell Pepper Salad

Ingredients

You only need simple, fresh ingredients:

• 2 large cucumbers, thinly sliced Cucumber Onion Salad
• 1 medium red onion, thinly sliced
• 1–2 bell peppers (any color), thinly sliced
• 1 cup white vinegar or apple cider vinegar
• ½ cup water
• 1–2 teaspoons salt (to taste)
• 1 teaspoon black peppercorns
• ½ teaspoon red pepper flakes (optional, for heat)
• 1–2 teaspoons zero-calorie sweetener (optional, to balance acidity)

Instructions

1. Thinly slice the cucumbers, onion, and bell peppers. Onion Peeler
2. Pack the vegetables tightly into a clean glass jar or container.
3. In a bowl or measuring cup, whisk together vinegar, water, salt, sweetener (if using), peppercorns, and red pepper flakes.
4. Pour the pickling liquid over the vegetables until fully submerged.
5. Seal the jar and refrigerate for at least 2 hours (overnight is best).
6. Stir or shake before serving to redistribute flavors.

How to Serve

This pickled salad is incredibly versatile:

• As a side dish with grilled meats Bell Pepper Slicer
• On top of burgers, wraps, or sandwiches Salad Bowl Set
• Alongside eggs or omelets
• As a refreshing snack straight from the jar

The longer it sits, the more flavorful it becomes.

Storage & Meal Prep Tips

• Refrigerator: Keeps well for up to 7 days
• Flavor improves after 24–48 hours
• Store in a glass jar for best taste
• Always keep vegetables submerged in liquid

Nutrition Highlights

• Zero or near-zero carbs Meal Prep Containers
• Very low calorie
• No added sugar
• Naturally gluten-free
• Keto & low-carb friendly