Crisp cucumbers, ripe tomatoes, and fresh herbs come together in this quick pickle perfect for summer. Bright, tangy, and just a little bit spicy, these Quick-Pickled Tomato and Cucumbers are a simple way to savor the season’s best produce for days to come.
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
- 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.
- In large glass bowl, toss together all cucumbers, all tomatoes, jalapeño, and remaining 1 tablespoon salt. Let stand for 30 minutes.
- 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.
