Pickled Vegetable Salad
This pickled salad is balanced so well, with great amount of vegetables and perfect pickling marinade. It only needs 24 hours for pickling, but can stay fresh for up to a week, in a refrigerator.
large Red Bell Pepper
large Yellow Bell Pepper
medium Yellow Onion
Light Olive Oil
Prepare all vegetables for the salad.
Dice all the vegetables into same size piece, about one inch in size. Mix vegetables together in a large dish, something that you can cover with a lid for marinating.
Into a small saucepan, combine together water, oil, vinegar, sugar, salt, bay leaves and peppercorns. Bring the sauce to a boil and pour the sauce over the prepared vegetables.
Let the vegetables marinade for 24 hours, after 24 hours, you can place them in jars and use them over the next week.
It will stay fresh in a refrigerator for a few weeks.