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?
Traditional Stuffed Cabbage Rolls: A Taste of Timeless Elegance
The Benefits of Moringa
How to Use Grandma’s Flour Sifter
Musicians Stir Controversy: “Let’s Dedicate a Month to Veterans Before Pride Month
Recipe For Mouth-Watering and Easy Muffins
RASPBERRY CREAM CHEESE COFFEE CAKE
Creamed Chipped Beef Cheese Ball
Elon Musk Says: “Pride Flags Should Be Banned from Classrooms, Permanently!”
Garlic Butter Shrimp and Sausage Skillet Pasta
