Pickled Summer Vegetables
These vinegary pickled summer vegetables are good for your glucose levels, good for your belly, and good tasting as well!
Ingredients
- 3 cucumbers
- 1 large tomato
- 1 white onion
- 6 ounces malt vinegar
- 3 ounces white vinegar
- 5 ounces red cooking wine (not vinegar)
- 2 ounces seasoned rice vinegar
- 1 ounce balsamic vinegar
- 2 ounces Viva Italian dressing (not zesty)
- 1 tablespoon dried oregano
- 1 teaspoon salt
Instructions
- Cut the vegetables. I like to cut the cucumbers into 1" rounds, the onions into thin finger width slivers, and just dice the tomatoes into 1" chunks after removing the seeds and the core. There's no need to be overly precise here.
- Mix the vinegars, cooking wine, dressing, oregano, and salt together in a container large enough to hold the liquid and the vegetables. I like to do this in a plastic container with a tight fitting lid so it can be stored in this same dish.
- Put the lid on the container and shake to mix the liquids thoroughly. Adjust seasonings to taste as needed.
- Add in the vegetables, stir lightly to coat, and put in the fridge overnight.
- You can add in more vegetables to the liquid as you eat the current ones. They should last 1 week before getting mushy and gross, but the liquid should be good for about 3 weeks.