Pickled Cherry Tomatoes Onion Cucumber (Print Format)
Quick and tangy pickled vegetables perfect as a zesty side dish or crunchy snack straight from the jar!
# Ingredients:
→ Fresh Vegetables
01 -
1 cup cherry tomatoes, halved
02 -
1 small cucumber, thinly sliced
03 -
½ red onion, thinly sliced
04 -
2 cloves garlic, smashed
05 -
1 small sprig fresh dill (optional)
→ Pickling Brine
06 -
1 cup white vinegar
07 -
½ cup water
08 -
¼ cup granulated sugar
09 -
1 tablespoon salt
10 -
1 teaspoon mustard seeds
11 -
½ teaspoon black peppercorns
# Steps:
01 -
In a clean 1-quart jar, layer the cherry tomatoes, cucumber slices, and red onion slices. Add smashed garlic and fresh dill (if using) to the jar.
02 -
In a small saucepan, combine vinegar, water, sugar, salt, mustard seeds, and black peppercorns. Bring to a boil over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool slightly for 2-3 minutes.
03 -
Pour the warm brine over the vegetables in the jar, ensuring they're fully submerged. If needed, press down gently with a spoon. Let the jar cool to room temperature.
04 -
Seal the jar with a lid and refrigerate for at least 4 hours, or overnight, to let the flavors meld together.
05 -
Enjoy these tangy pickles as a side dish, on burgers, in salads, or straight from the jar! They'll keep in the fridge for up to 2 weeks.
# Tips:
01 -
Add a pinch of red pepper flakes to the brine for a spicy kick
02 -
Try fresh herbs like thyme or basil for extra flavor variations
03 -
Pickles will keep in the refrigerator for up to 2 weeks
04 -
Make sure vegetables are fully submerged in brine for best results