Pickled Garden Vegetables (Print)
Crisp garden vegetables transformed with a tangy brine of vinegar, herbs and spices - ready in just two hours!
# Ingredients:
→ Vegetables
01 -
1 pint cherry tomatoes
02 -
1/2 red onion, thinly sliced
03 -
1/2 cucumber, thinly sliced
04 -
1/4 cup fresh dill, chopped
→ Pickling Brine
05 -
1 cup white vinegar
06 -
1/2 cup water
07 -
1/4 cup sugar
08 -
1 teaspoon salt
09 -
1/2 teaspoon dried oregano
10 -
1/4 teaspoon red pepper flakes
# Directions:
01 -
Wash and thoroughly dry cherry tomatoes, red onion, and cucumber. Slice the onion and cucumber into thin pieces.
02 -
Combine vinegar, water, sugar, salt, oregano, and red pepper flakes in a small saucepan. Heat over medium heat, stirring until sugar and salt completely dissolve and mixture comes to a boil.
03 -
Place prepared vegetables in a jar or container, then carefully pour the hot pickling liquid over them. Ensure all vegetables are fully submerged in the brine.
04 -
Stir in chopped fresh dill, distributing it evenly throughout the mixture.
05 -
Seal container tightly and place in the refrigerator. Let vegetables pickle for at least 2 hours for best flavor development.
# Notes:
01 -
The pickles will develop more complex flavor the longer they sit in the refrigerator.