Quick Pickled Vegetables (Print Version)

# Ingredients:

→ Veggies

01 - 1/4 cup chopped fresh dill
02 - 1/2 cucumber, sliced thinly
03 - 1/2 red onion, sliced thinly
04 - 1 pint of cherry tomatoes

→ Brine Mix

05 - 1/4 teaspoon crushed red pepper flakes
06 - 1/2 teaspoon oregano (dried works best)
07 - 1 teaspoon salt
08 - 1/4 cup sugar
09 - 1/2 cup water
10 - 1 cup white vinegar

# Instructions:

01 - Slice cucumber and onion super thin. Rinse and dry the cherry tomatoes.
02 - In a pot, heat up water, vinegar, sugar, salt, and seasoning. Bring to a boil till sugar is gone.
03 - Toss veggies into a big jar. Pour in the hot brine so everything’s covered.
04 - Mix chopped dill right into the brine and veggies.
05 - Close the jar. Pop it in the fridge for at least a couple of hours before digging in.

# Notes:

01 - Stays fresh in the fridge for about 2 weeks
02 - Add more sugar if you like sweeter flavors
03 - Tastes even better as it sits longer

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