Summer Vegetable Quick Pickles
This recipe creates tangy, crunchy pickled vegetables using fresh summer produce like tomatoes, cucumbers, and onions. The vegetables are sliced and combined with vinegar, spices, and garlic, then jarred and allowed to marinate for a few hours, resulting in a vibrant condiment with a crisp texture. The final product showcases bright flavors and a colorful, appetizing appearance.
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
Keep the pickles refrigerated and consume within 2-3 weeks for the freshest flavor.