Anti-Inflammatory Pickled Cucumber, Onion & Bell Pepper Salad

Instructions

1. Prepare the vegetables
   • Thinly slice cucumbers, onion, and bell peppers.
   • Place them in a clean glass jar or bowl.
2. Make the pickling liquid
   • In a small bowl, whisk together vinegar, olive oil, water, salt, honey (if using), turmeric, black pepper, and seeds.
3. Combine
   • Pour the pickling liquid over the vegetables.
   • Add garlic and fresh herbs. Mix well to coat everything evenly.
4. Rest & pickle
   • Cover and let sit for 20–30 minutes at room temperature, or refrigerate for 1–2 hours for deeper flavor.
5. Serve
   • Enjoy chilled as a refreshing side, topping for grilled dishes, or healthy snack.