These pickled cherry tomatoes, red onions, and cucumbers are a delicious and versatile side dish that can be enjoyed with a variety of meals. The bright colors and tangy flavor make them a perfect accompaniment to grilled meats, salads, or sandwiches.
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Ingredients:
Ingredient Quantity
Cherry tomatoes 1 pint
Red onion, thinly sliced 1 medium
Cucumber, thinly sliced 1
White vinegar 2 cups
Water 1 cup
Sugar 1/4 cup
Salt 1 tablespoon
Garlic, peeled and lightly smashed 3 cloves
Black peppercorns 1 teaspoon
Mustard seeds 1 teaspoon
Dill seeds 1 teaspoon
Bay leaf 1
Fresh dill sprigs (optional)
Instructions:
Prepare vegetables: Wash cherry tomatoes. Slice red onion and cucumber thinly.
Make pickling brine: Combine vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds, dill seeds, and bay leaf in a saucepan. Bring to a simmer and cook for 5 minutes.
Pack vegetables into jars: Layer vegetables in sterilized jars.
Add brine: Pour hot pickling brine over vegetables, ensuring they are completely submerged.
Seal and store: Wipe jar rims, seal, and store in refrigerator for at least 24 hours.
Enjoy your delicious pickled vegetables!
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