Pickled Vegetable Salad

Customize this colorful salad with your favorite summer veggies. We also love it with zucchini, corn, and cherry tomatoes.

Pickled Vegetable Salad
  • 2 English cucumbers, thinly sliced
  • 1 small red onion, sliced
  • 1 red bell pepper, sliced
  • 1 green tomato, sliced
  • 2 cups distilled white vinegar
  • 1½ cups sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon crushed red pepper
  1. In a medium bowl, combine cucumber, onion, bell pepper, and tomato. Divide vegetables between 2 sterilized 1-quart Mason jars.
  2. In a medium saucepan, bring vinegar, sugar, salt, thyme, and red pepper to a boil over medium heat. Pour vinegar mixture over vegetables. Cover and refrigerate for at least 2 hours or up to 2 weeks.



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