Zesty Mediterranean Pickled Veggies (Print Format)
Crunchy pickled peppers, cucumbers, and onion with feta and oregano for a refreshing Mediterranean treat.
# Ingredients:
→ Pickled Veggies
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 for balance)
12 -
1 teaspoon dried oregano or 1 tbsp 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)
# Steps:
01 -
Thoroughly wash all vegetables. Slice cucumbers, bell peppers, carrots, and onions into thin strips. Halve cherry tomatoes and cut cauliflower into small florets. Place all vegetables in a clean jar or bowl and add garlic slices.
02 -
Combine vinegar, water, salt, sugar, oregano, and black peppercorns in a saucepan. Heat over medium temperature until the salt and sugar fully dissolve, avoiding boiling. Let the brine cool for 5–10 minutes.
03 -
Pour the warm brine over the vegetables, ensuring they are completely submerged. Let them sit at room temperature for 30 minutes, or cover and refrigerate for at least 2 hours for enhanced flavor. Store in the refrigerator for up to 5 days.
04 -
Sprinkle crumbled feta over the pickled veggies just before serving. Garnish with chopped parsley or oregano and drizzle olive oil if desired.
# Tips:
01 -
Refrigeration enhances flavor intensity; adjust sugar as needed for taste balance.