Fresh Quick Pickled Vegetables (Print)
Speedy garden veggies soak up tangy herby brine—no waiting days. You'll be munching in hours.
# Ingredients:
→ Vegetables
01 -
1/4 cup chopped fresh dill
02 -
1/2 cucumber, sliced thin
03 -
1/2 red onion, sliced thin
04 -
1 pint of cherry tomatoes
→ Pickling Brine
05 -
1/2 teaspoon dried oregano
06 -
1/2 cup water
07 -
1/4 cup sugar
08 -
1 teaspoon salt
09 -
1 cup white vinegar
10 -
1/4 teaspoon crushed red pepper
# Steps:
01 -
Slice up your cucumber and onion, give the tomatoes a good rinse and pat dry.
02 -
In a saucepan, combine vinegar, water, sugar, salt, and seasonings. Bring it all to a boil so the sugar melts away.
03 -
Toss all your veggies into a big jar, then pour in the hot brine until everything's covered.
04 -
Mix in the dill so it spreads all over.
05 -
Pop a lid on and stick it in the fridge. Wait at least 2 hours so the flavors really come through.
# Notes:
01 -
Stays fresh for two weeks chilled
02 -
Like it sweeter? Just toss in more sugar
03 -
The flavor only gets better the longer it sits