Garden Veggies Quick Pickle (Print Version)
# Ingredients:
→ Vegetables
01 -
1 pint tiny tomatoes
02 -
1/2 red onion, cut into thin rings
03 -
1/2 cucumber, sliced paper-thin
04 -
1/4 cup chopped fresh dill
→ Pickling Brine
05 -
1 cup regular white vinegar
06 -
1/2 cup plain water
07 -
1/4 cup granulated sugar
08 -
1 teaspoon table salt
09 -
1/2 teaspoon dried oregano leaves
10 -
1/4 teaspoon spicy red pepper flakes
# Instructions:
01 -
Clean and dry your tiny tomatoes, onion, and cucumber thoroughly. Cut the cucumber and onion into super thin slices.
02 -
Throw vinegar, water, sugar, salt, oregano, and pepper flakes into a small pot. Warm it up, keep stirring until everything melts and the mix starts bubbling.
03 -
Drop all your cut veggies into a container, then slowly pour the hot brine on top. Check that all your veggies are covered by the liquid.
04 -
Mix your dill into the container, making sure it's spread out nicely among all the vegetables.
05 -
Close your container tight and stick it in the fridge. Wait at least 2 hours before eating, but remember they'll taste better if you wait longer.
# Notes:
01 -
You can keep these tangy veggies in your fridge for up to 2 weeks.
02 -
If you want them a bit sweeter, just add 1/3 cup sugar instead.
03 -
They'll get tastier the more days you let them sit.