Quick-Pickled Tomato and Cucumbers
 
Makes 8 cups
Ingredients
  • 2 cups apple cider vinegar
  • 1 cup rice vinegar
  • 1 cup water
  • ¼ cup plus 1 tablespoon kosher salt, divided
  • 12 cloves garlic
  • 4 dried bay leaves
  • 2 tablespoons sugar
  • 1 tablespoon dried dill seed
  • 1 pound mini seedless cucumbers, cut into 1-inch pieces
  • ½ pound baby cucumbers
  • 4 large tomatoes, cored and cut into 2-inch pieces
  • 2 green tomatoes, cored and chopped
  • 6 slices jalapeño
  • ½ cup packed fresh dill
  • ½ cup packed torn fresh mint leaves
Instructions
  1. In a medium saucepan, combine vinegars, 1 cup water, ¼ cup salt, garlic, bay leaves, sugar, and dill seed. Bring to a boil over medium-high heat, stirring occasionally. Remove from heat, and let cool completely.
  2. In large glass bowl, toss together all cucumbers, all tomatoes, jalapeño, and remaining 1 tablespoon salt. Let stand for 30 minutes.
  3. Add dill and mint to cucumber mixture, and toss. Divide cucumber mixture among glass jars. Strain vinegar mixture over cucumber mixture. Seal with lid, and refrigerate for at least 4 hours or up to 1 week.
Recipe by Louisiana Cookin' at https://louisianacookin.com/quick-pickled-tomato-and-cucumbers/