Description
This no-cook recipe for zesty Mediterranean pickled veggies features cauliflower, cucumbers, red onions, tomatoes, and crumbled feta—all marinated in a tangy vinegar brine with garlic and oregano.
Ingredients
Scale
- ½ cup water
- 1 Tbsp sugar
- 1½ tsp kosher salt
- 1 cup cauliflower florets
- 1 cup sliced cucumbers
- 1 cup red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- ½ cup cherry tomatoes, halved
- 2 cloves garlic, thinly sliced
- 1 tsp dried oregano or 1 Tbsp fresh
- ½ tsp crushed red pepper flakes (optional)
- ¾ cup white wine vinegar or apple cider vinegar
- 2 Tbsp olive oil
- ¾ cup crumbled feta cheese
- Fresh parsley or dill for garnish (optional)
Instructions
- Wash and slice all vegetables.
- Place vegetables in a large bowl or wide-mouth jar.
- In a saucepan, combine water, vinegar, sugar, and salt. Simmer and stir until dissolved.
- Let brine cool slightly. Pour over vegetables.
- Add garlic, oregano, and red pepper flakes.
- Let sit for 15–20 minutes or refrigerate longer.
- Stir in feta and drizzle with olive oil.
- Garnish with fresh herbs before serving.
Notes
- Use apple cider vinegar for a fruitier twist.
- Make it vegan by omitting the feta or using a plant-based version.
- Add olives for a saltier Mediterranean punch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (brine only)
- Category: Side Dish
- Method: Pickling (Refrigerator)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
Keywords: Mediterranean, pickled vegetables, quick pickles, feta, oregano, summer salad, refrigerator pickles