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.