Zesty Mediterranean Pickled Veggies with Feta and Oregano

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 cup cucumbers, sliced

1 cup bell peppers, sliced (any color)

1/2 cup cherry tomatoes, halved (optional)

1/2 cup red onion, thinly sliced

1/2 cup feta cheese, crumbled

2 tbsp fresh oregano leaves (or 1 tbsp dried oregano)

1 cup white vinegar or red wine vinegar

1 cup water

1 tbsp sugar

1 tbsp kosher salt

2 cloves garlic, smashed

1 tsp black peppercorns

1/2 tsp red pepper flakes (optional, for a little heat)

2 tbsp olive oil (to drizzle before serving)

 

Instructions:

1. Prepare the pickling liquid: In a small pot, combine vinegar, water, sugar, salt, garlic, peppercorns, and red pepper flakes. Bring to a boil, stirring until sugar and salt dissolve. Remove from heat and let cool slightly.

2. Pack the veggies: In a clean jar or container, add cucumbers, bell peppers, cherry tomatoes (if using), and red onion.

3. Add herbs and cheese: Sprinkle the fresh oregano leaves over the veggies, then add crumbled feta cheese on top.

4. Pour pickling liquid: Pour the warm (not hot) pickling liquid over the veggies and cheese, making sure everything is submerged.

5. Marinate: Let the jar cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight, so the flavors meld.

6. Serve: Before serving, drizzle with olive oil for extra richness and enjoy as a side dish, salad topping, or antipasto.