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Crisp, tangy, and perfect on salads or sandwiches. This quick-pickled veggie recipe is a summer favorite that you can add to almost anything. The combination of cucumbers, red onion, and cherry tomatoes with a tangy vinegar brine is refreshing and versatile. It's easy to make and perfect for brightening up your meals.
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Bring the vinegar, 1/4 cup water, sugar, and salt to a boil.
Reduce heat and pour the hot mixture over the veggies.
Ensure the veggies are fully submerged in the brine.
Let the mixture cool to room temperature.
Refrigerate for at least 4 hours before serving.
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For extra flavor, experiment with different herbs like dill or cilantro.
Make sure the veggies are fully submerged in the brine to ensure even pickling.
Use a glass jar or container for storing the pickled veggies to avoid any reaction with the vinegar.
Can I use other vegetables for this recipe?
Yes, you can use other summer vegetables like zucchini, bell peppers, or radishes for pickling.
How long can I store the pickled veggies?
The pickled veggies can be stored in the refrigerator for up to 2 weeks.
Can I use a different type of vinegar?
Yes, you can substitute white wine vinegar or apple cider vinegar with rice vinegar or distilled white vinegar.
Do I need to sterilize the jar before storing the pickled veggies?
While it's not mandatory, sterilizing the jar can help extend the shelf life of the pickled veggies.
Can I skip the sugar in the recipe?
Yes, you can skip the sugar or use a sugar substitute if you prefer a less sweet brine.
