Pickled Cucumbers and Tomatoes

Pickled Cucumbers and Tomatoes

By Lily’s Cooking & Home Published: June 24, 2019

• Yield: 6-10 Servings
• Prep: 15 mins
• Cook: 10 mins
• Ready In: 25 mins

Quick Pickle Recipe for cucumbers and tomatoes to keep in refrigerator

Ingredients

• Georgian Adjika look for Adjika recipe on the web
• 1 6.5 oz (184.3g) Kosher Dill Pickles mrs. wages brand. often sold at section next to canning items. bought at Fred Meyer
• 2 lb Mini Cucumbers bought at Costco
• 2 lb Campari Tomatoes bought at Costco, small and sweet.
• 1 whole yellow onion sliced
• 10 cups Water
• 2 1/2 cups Vinegar regular non flavored.
• 1 bunch cilantro can use dill or parsley instead
• any size Jars for canning with lids. big enough to fit both cucumbers and tomatoes

Instructions

1. Slice cucumbers in half spread a good amount of Adjika inside and set aside. Repeat this process for all the cucumbers and tomatoes.
   
2. In a pot bring water to a boil, add a packet of kosher dill pickle mix, vinegar. Once boiled turn off and let it cool just till it is barley warm. To speed up the process you can put in refrigerator.
   
3. Assemble cucumbers all along the side of the jar, do a second layer of tomatoes, stuff few strings of cilantro inside. Top with onions.
   
4. Once the mixture is cooled pour into each jar to fill to the top. Let in sit in the kitchen for 24 hours in room temp. Then Refrigerate it . You can serve and eat them after 2-3 days.
   

• Cuisine: American