Pickled Cherry Tomatoes, Onion & Cucumber

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients (Makes 1 quart jar):

1 cup cherry tomatoes, halved

1 small cucumber, thinly sliced

½ red onion, thinly sliced

1 cup white vinegar

½ cup water

¼ cup granulated sugar

1 tbsp salt

1 tsp mustard seeds

½ tsp black peppercorns

2 cloves garlic, smashed

1 small sprig of fresh dill (optional)

 

Instructions:

Prep the Veggies: In a clean 1-quart jar, layer the cherry tomatoes, cucumber slices, and red onion slices. Add the garlic and dill (if using) to the jar.

Make the Pickling Brine: In a small saucepan, combine the vinegar, water, sugar, salt, mustard seeds, and black peppercorns. Bring to a boil over medium heat, stirring until the sugar and salt dissolve. Remove from heat and let cool slightly for 2-3 minutes.

Pickle the Veggies: Pour the warm brine over the veggies in the jar, ensuring they’re fully submerged. If needed, press down gently with a spoon. Let the jar cool to room temperature.

Chill and Marinate: Seal the jar with a lid and refrigerate for at least 4 hours, or overnight, to let the flavors meld. The pickles will keep in the fridge for up to 2 weeks.

Serve: Enjoy these tangy pickles as a side dish, on burgers, in salads, or straight from the jar!

Pro Tip: Add a pinch of red pepper flakes to the brine for a spicy kick, or toss in a few fresh herbs like thyme or basil for extra flavor!