Refrigerator Pickled Salad

Refrigerated Pickled Salad Recipe, Sweet and Sour Refrigerator Pickled Salad Recipe, Pickled Salad Recipe, Pickled Salad Bread and Butter Style Recipe

Refrigerator Pickled Salad -Bread and Butter Style

Pickles…oh, how I love thee. Just so you know, I have never, ever, met a pickle (or an olive, for that matter) that I didn’t love. Pickled everything. Hot pickled, sweet pickled, sour pickled. Pickled, pickled, pickled! So, pickled salad? Yes. Please. Always! Not surprisingly, when my friend Rebecca posted this recipe from The Noshery, just like Rebecca, I knew I had to make it! Boy, howdy, am I ever happy I did. These?  Well, they are just delicious!  

Not only are they delicious, but they are beautiful too! Aren’t they? The color burst is surpassed only by the absolute perfection of the bread and butter style taste of the end result. Loaded with thinly sliced cucumber, red onion, red, yellow and orange peppers, garlic and mustard seed…gah…the garden mixture is enhanced with a sweet-tangy-vinegar-sugar-water brine that would make angels sing.

Refrigerator Pickled Salad…

I took a pint of these to an outing recently with friends and can tell you they disappeared WAY too fast! I should have taken more. Everyone loved them! Like Rebecca and her family, the ways to enjoy them seem endless. I have eaten them alone in a bowl, on crackers with creamed cheese, added to salad (no dressing needed), on a BLT sandwich, on scrambled eggs and using my fingers straight from the jar. Yes, they are that good. And they will be made again. And again.

The two caveats I have for you:

  1. Be sure to use a wide-mouthed jar. It’s much easier to stick your hand in that way. *wink*
  2. Forget about time passing more quickly as we age, the three-day wait for these to be ready passes just a slowly as the month of December for a child waiting for Christmas.

The only thing I would do differently when making them again is to add more cucumber (because I loved them so).  Try these! You must!


Refrigerator Pickled Salad
Loaded with thinly sliced cucumber, red onion, red, yellow and orange peppers, garlic and mustard seed...gah...the garden mixture is enhanced with a sweet-tangy-vinegar-sugar-water brine that would make angels sing..
Recipe type: Salad
  • 2 seedless English cucumbers (also known as English Cucumbers)
  • 1 large red onion
  • 2 pounds baby multi-colour sweet bell peppers (or the equivalent poundage of red, yellow and orange bell peppers.)
  • 8 large (or 10 medium) cloves of garlic
  • 3 cups cider vinegar
  • 1⅓ cups raw or granulated sugar
  • 2 tablespoons salt
  • 2 cups water
  • 1 cup ice cubes
  • 2 ounces (1/3 cup by volume) whole yellow mustard seeds
  1. Combine the vinegar, sugar, salt and water in a saucepan and bring to a boil over high heat. Stir until the sugar and salt are fully dissolved, remove the pan from the burner and set aside to cool while you prepare your vegetables.
  2. Cut the English cucumbers into three pieces each, then cut each piece in half. Thinly slice each of those halves. Transfer the sliced cucumbers to a large mixing bowl.
  3. Cut the blossom and stem end off of the red onion, peel it and cut in half. Slice each of those halves paper-thin. Add the onions to the cucumbers in the mixing bowl.
  4. Remove the stem and seeds from the bell peppers and thinly slice them lengthwise and transfer to the mixing bowl.
  5. Peel and slice the garlic cloves as thinly as possible. Add those into the mixing bowl along with the mustard seeds and toss to distribute everything evenly. Pack into a glass gallon jar (or into 3-4 glass quart jars.)
  6. Add the ice cubes to the partially cooled brine, stir until the ice is melted, then pour the brine over the vegetables in the jar(s). Tightly lid the jars and store in the refrigerator for at least 3 days before eating.
  7. Lasts for at least a month when refrigerated.
You can reuse the brine for a second batch of pickled salad by pouring the leftover brine over a freshly sliced batch of veggies in the mixing bowl, toss to distribute the mustard seeds, then use tongs to transfer the veggies to clean jars and pour the remaining brine over them. Again, refrigerate for 3 days before eating.


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
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