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.
Would you like to write a blog post about this recipe?
My sister-in-law always has beautiful, shiny, and clean floors at home: there’s no chemistry involved; she uses the cleaning trick of professional cleaning companies
My Grandmother Used to Mix Baking Soda With Honey and Look How She Used This Mixture!
How to make the best lemonade in the world
delicious Corn Salad
Beetroot Delight: Avocado, Egg and Beetroot Salad Full of Flavor and Color
This is my favorite to eat, esp during the winter time!
12 Pflanzen, die im Wasser wachsen und gedeihen, ohne Erde zu benötigen
Moroccan Couscous Recipe
Herb-Infused Smothered Baked Pork Chops with Apple Cider Glaze!
