Quick Pickled Garden Vegetables (Print Version)

# 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

# Instructions:

01 - Start by washing and thoroughly drying your 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, stirring until sugar and salt completely dissolve and mixture comes to a boil.
03 - Place your prepared vegetables in a jar or container, then carefully pour the hot pickling liquid over them. Make sure all vegetables are fully submerged in the brine.
04 - Stir in your chopped fresh dill, distributing it evenly throughout the mixture.
05 - Seal your container tightly and place it in the refrigerator. Let the vegetables pickle for at least 2 hours, though they'll develop more flavor the longer they sit.

# Notes:

01 - These pickled vegetables will keep in the refrigerator for up to 2 weeks.
02 - For a sweeter version, you can increase the sugar to 1/3 cup.
03 - The vegetables will become more flavorful the longer they pickle.

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