Pickled Vegetable Medley

This vibrant pickled vegetable medley brings together crisp cucumbers, juicy cherry tomatoes, and zesty red onion in a tangy cider vinegar brine. Lightly spiced with coriander and fresh cilantro, these quick refrigerator pickles add a burst of flavor and crunch to salads, sandwiches, and grilled dishes.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

½ cup cider vinegar

½ cup water

1½ teaspoons coarse kosher salt

1½ teaspoons sugar

1 teaspoon coriander seeds

4 cherry tomatoes, halved

2 baby cucumbers, cut into spears

½ small red onion, cut into thin wedges

Fresh cilantro leaves

Directions

In a small saucepan combine vinegar, water, salt and sugar. Bring to boiling, stirring to dissolve salt and sugar. Remove from heat. Stir in coriander seeds.
Place tomatoes, cucumbers and red onion in a clean pint jar. Tuck in a few cilantro leaves. Pour vinegar mixture over vegetables. Cool for 30 minutes. Cover and refrigerate for 24 hours before serving.