Late summer, the garden overflows with ripe tomatoes, crisp cucumbers, and sharp onions. Instead of just snacking, I toss them into a jar with vinegar, spices, and a few hours of patience. The scent of garlic and dill fills the kitchen as the mixture simmers, transforming ordinary produce into something new.
This pickled medley is my secret for adding a zing to sandwiches, salads, and even breakfast eggs. It’s a simple act of turning freshness into a tangy, crunchy relic of the season. No fuss, just pure, transforming magic that sticks around in the fridge for weeks.
WHY I LOVE THIS RECIPE?
- Fresh tomatoes smell like summer’s last breath—so vibrant and alive.
- The crunch of cucumbers paired with the acidity cuts through heavy, lazy days.
- Onions mellow and sweeten under the vinegar’s influence—chaos tamed into comfort.
- Every jar feels like a little victory, a preserved snapshot of now.
- It’s quick to assemble, but the payoff stretches long past that jar’s lid.
Seasons come and go, but the sensory thrill of a quick pickle stays constant. These jars remind me of afternoons in the backyard, stirring up tangy recipes with no plan but plenty of flavor. In a world rushing forward, a simple jar can still carry a sense of quiet, delicious control.
As the days grow shorter and the markets clear out their summer bounty, this recipe offers a bright note of nostalgia and adventure. It’s a small, sharp reminder that preserved moments can be as refreshing as the season itself.
Summer Vegetable Quick Pickles
Equipment
- Sharp knife
- Cutting board
- Mason Jar or Pickling Jar
- Mixing bowl
Ingredients
- 3 cups mixed tomatoes, cucumbers, and onions roughly sliced
- 1 cup white vinegar apple cider vinegar can also be used
- 2 teaspoons salt preferably pickling salt or kosher salt
- 1 teaspoon sugar balances acidity
- 3 cloves garlic minced or thinly sliced
- 1 tablespoon dill fresh or dried
- 1/2 teaspoon red pepper flakes optional, for heat
Instructions
- Gather all your sliced vegetables and place them in a large mixing bowl, ensuring they are evenly distributed and slightly packed so they can soak up the flavors.
- In a small bowl, whisk together the vinegar, salt, sugar, minced garlic, dill, and red pepper flakes. Stir until the salt and sugar are dissolved completely, releasing a fragrant, tangy aroma.
- Pour the prepared vinegar mixture over the vegetables, making sure all the slices are submerged. Toss gently to coat every piece evenly with the brine.
- Transfer the mixture into a clean mason jar or pickling jar, pressing down gently to eliminate air pockets and to fit everything in snugly.
- Seal the jar tightly with a lid and give it a gentle shake to distribute the spices evenly throughout the jar.
- Allow the jarred vegetables to sit at room temperature for at least 2 hours, shaking the jar a few times to keep the flavors evenly distributed. If preferred, refrigerate and let sit for 4 hours or overnight for even better flavor development.
- Once the vegetables are marinated and slightly tender with a crisp bite, they are ready to serve. Enjoy them as a tangy topping, side, or snack straight from the jar!
Notes
With just a few ingredients and a little patience, this pickled trio becomes more than a snack—it’s a way to hold onto summer’s zest. Every bite packs a punch of memories, textures, and bright acidity. It’s one of those small acts that makes everyday meals feel a little more thoughtful.
Keep the jars in the fridge and count on them to lift spirits and elevate simple dishes. When the days turn colder, those crunchy bites will be waiting—ready to add a splash of sunshine whenever needed.
