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Pickled Cherry Tomatoes, Red Onions, and Cucumbers

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    Here’s a simple recipe for Pickled Cherry Tomatoes, Red Onions, and Cucumbers:

    Ingredients:
    – **1 pint cherry tomatoes** (halved)
    – **1 small red onion** (thinly sliced)
    – **1 cucumber** (sliced into thin rounds)
    – **1 cup white vinegar**
    – **1 cup water**
    – **2 tbsp sugar**
    – **1 tbsp salt**
    – **1 tsp whole black peppercorns**
    – **1 tsp mustard seeds**
    – **1 garlic clove** (smashed)
    – **1/4 tsp red pepper flakes** (optional, for a little heat)
    – **Fresh dill or basil** (optional, for added flavor)

    Instructions:

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    Instructions:
    1. **Prepare the vegetables:** Slice the cherry tomatoes in half, thinly slice the red onion, and slice the cucumber into thin rounds. Place them in a clean glass jar or several jars.

    2. **Make the pickling liquid:** In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and red pepper flakes (if using). Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.

    3. **Pour the brine:** Carefully pour the hot brine over the tomatoes, onions, and cucumbers in the jar(s), making sure all the vegetables are fully submerged.

    4. **Add herbs:** If using fresh dill or basil, tuck some sprigs into the jars for extra flavor.

    5. **Seal and cool:** Let the jars cool to room temperature, then cover tightly with lids and refrigerate.

    6. **Pickling time:** Allow the veggies to pickle for at least 24 hours before serving for best flavor. They can last up to 2 weeks in the fridge.

    Notes:
    – These pickled veggies are great on salads, sandwiches, or served as a snack or side dish.
    – Feel free to adjust the seasoning (e.g., more garlic or extra herbs) based on your preference.

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