Begin by rinsing the cucumbers, red onion, and bell pepper under cool water. Using a sharp knife or mandoline, thinly slice the cucumbers into rounds, the red onion into thin wedges, and the bell pepper into strips.

In a separate medium bowl, combine the white vinegar, water, sugar, salt, black pepper, garlic powder, and dill if using. Whisk the mixture vigorously for about 1 minute until the sugar and salt have fully dissolved.

Pour the prepared pickling solution over the sliced cucumbers, red onion, and bell pepper. Toss gently to ensure every piece is well-coated.

Allow the salad to sit at room temperature for at least 10 minutes for flavors to infuse. You can also refrigerate for several hours or overnight.

Before serving, give the salad a good stir to recombine ingredients. Serve chilled or at room temperature.