Zesty Mediterranean Pickled Veggies (Print Version)

Bright medley of pickled Mediterranean veggies with oregano, black pepper, feta, and fresh herbs for tasty bites.

# What You'll Need:

→ Vegetables

01 - 1 medium cucumber, thinly sliced or julienned
02 - 1 cup mixed bell peppers (red, yellow, orange), thinly sliced
03 - 1 small red onion, thinly sliced
04 - 1 cup cherry tomatoes, halved
05 - 1 medium carrot, thinly sliced or julienned
06 - 1 cup cauliflower florets (optional)
07 - 2 cloves garlic, thinly sliced

→ Pickling Brine

08 - 1 cup white wine vinegar or apple cider vinegar
09 - 1 cup water
10 - 1 tbsp fine sea salt
11 - 1 tsp granulated sugar (optional)
12 - 1 tsp dried oregano or 1 tbsp fresh oregano leaves
13 - 1 tsp black peppercorns, lightly crushed

→ To Serve

14 - 100 g (about 3.5 oz) crumbled feta cheese
15 - 2 tbsp fresh parsley or oregano, chopped
16 - 1 tbsp extra virgin olive oil (optional)

# Steps to Follow:

01 - Wash all vegetables thoroughly. Thinly slice or julienne cucumber, bell peppers, onion, and carrot. Halve the cherry tomatoes and separate cauliflower into small florets. Place all vegetables and sliced garlic evenly in a large clean jar or bowl for uniform brining.
02 - Combine vinegar, water, sea salt, sugar, oregano, and black peppercorns in a small saucepan. Warm over medium heat while stirring until salt and sugar dissolve completely. Avoid boiling to preserve vinegar’s fresh tang. Let the brine cool to lukewarm, about 10 minutes.
03 - Pour the warm brine over the vegetables ensuring they are fully submerged. Press down gently if needed. Let sit at room temperature for 30 minutes, then refrigerate for at least 2 hours to develop flavor. Taste and adjust seasoning if desired.
04 - Before serving, sprinkle crumbled feta over the pickled vegetables. Garnish with chopped fresh parsley or oregano and drizzle with olive oil if using. Serve chilled as a starter, side, or salad topping.

# Additional Notes:

01 - Allowing the brine to cool before pouring prevents vegetables from becoming soft and keeps them crisp.
02 - Pack vegetables tightly in the jar to ensure even flavor infusion.
03 - Add fresh herbs just before serving to maintain their vibrant color and aroma.
04 - Store pickled vegetables refrigerated in an airtight container for up to five days.

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