Zesty Mediterranean Pickled Veggies (Ready-to-Print Version)
Crunchy veggies with feta, oregano, and a tangy brine create a bright Mediterranean delight.
# What You’ll Need:
→ Pickled Vegetables
01 -
1 cup cucumber, thinly sliced or matchsticks
02 -
1 cup bell peppers (red, yellow, or orange), thinly sliced
03 -
1/2 cup red onion, thinly sliced
04 -
1/2 cup cherry tomatoes, halved
05 -
1/2 cup carrot, thinly sliced or julienned
06 -
1/2 cup cauliflower florets (optional)
07 -
1–2 cloves garlic, thinly sliced
→ Pickling Brine
08 -
1/2 cup white wine vinegar or apple cider vinegar
09 -
1/2 cup water
10 -
1 teaspoon salt
11 -
1 teaspoon sugar (optional)
12 -
1 teaspoon dried oregano or 1 tablespoon fresh oregano leaves
13 -
1/2 teaspoon black peppercorns
→ Topping
14 -
1/2 cup crumbled feta cheese
15 -
2 tablespoons fresh parsley or oregano, chopped
16 -
1 tablespoon olive oil (optional)
# Step-by-Step Guide:
01 -
Wash all vegetables thoroughly. Slice cucumbers, bell peppers, carrots, and onions into thin strips. Halve cherry tomatoes and cut cauliflower into small florets. Place all vegetables with garlic slices into a clean jar or bowl.
02 -
In a saucepan, combine vinegar, water, salt, sugar, oregano, and black peppercorns. Heat over medium heat until salt and sugar dissolve completely, avoiding boiling. Remove from heat and allow brine to cool for 5 to 10 minutes.
03 -
Pour the warm brine over vegetables ensuring they are fully submerged. Allow to sit at room temperature for 30 minutes or refrigerate covered for at least 2 hours to enhance flavor. Store refrigerated for up to 5 days.
04 -
Before serving, sprinkle crumbled feta cheese over the pickled vegetables. Garnish with chopped parsley or oregano and drizzle with olive oil if desired.
# Handy Tips:
01 -
Refrigerating the vegetables intensifies flavor. Adjust sugar quantity for desired taste balance.