Greek Village Salad (aka Xoriotiki) - Pickles and Pickled Tomatoes

My first two batchesI decided to try the two batches with the same ingredients and two similar but distinct brines. I've read a lot about balsamic vinegar causing the pickles to become limp and soft, so I thought I would experiment by making one jar of balsamic only and one jar with a balsamic/white solution to see if the pickles would hold up any better. 

Both quart-jar batches have nearly all the fundamental ingredients for Greek Village salad (except olive oil, of course):

  • Cucumbers (We used English cucumbers, but I prefer the other kind)
  • Tomatos (I prefer sliced cherub tomatoes)
  • Mediterreanean Oregano
  • Balsalmic Vinegar

I took one cucumber, halved it and then quartered the two halves into spears. I split the spears between evenly between each jar.

Then I halved about 2 cups of cherub tomatoes and put a cup in each jar. I filled the jars with tap water to the top of the cucumber spears. Then I added 3 tablespoons of dried oregano and 3 tablespoons of Kosher salt.

To top off the first jar, I added 1/3 cup of balsamic vinegar, and to the second batch, I did 1/3 cup of a balsamic and white vinegar mix.


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