This simple and flavorful recipe for pickled cherry tomatoes, red onions, and cucumbers offers a tangy and crunchy side dish that’s perfect for adding a burst of flavor to any meal. With a mix of vinegar, spices, and optional herbs, this quick pickle recipe is ideal for summer gatherings or as a snack straight from the jar.
Ingredients:
- 1 pint cherry tomatoes (halved)
- 1 small red onion (thinly sliced)
- 1 cucumber (sliced into thin rounds)
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp salt
- 1 tsp whole black peppercorns
- 1 tsp mustard seeds
- 1 garlic clove (smashed)
- 1/4 tsp red pepper flakes (optional, for a little heat)
- Fresh dill or basil (optional, for added flavor)
Instructions:
- Prepare the Vegetables:
- Slice the cherry tomatoes in half, thinly slice the red onion, and cut the cucumber into thin rounds. Place all of these vegetables into a clean glass jar (or several jars, depending on the size of your vegetables).
- Make the Pickling Brine:
- In a small saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, mustard seeds, garlic, and red pepper flakes (if you want some heat). Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar and salt are completely dissolved.
- Pour the Brine Over the Vegetables:
- Carefully pour the hot pickling liquid over the sliced vegetables in the jar(s), ensuring that the vegetables are fully submerged in the brine. You may need to gently press down the vegetables with a spoon to make sure they’re completely covered.
- Add Fresh Herbs (Optional):
- If desired, add a few sprigs of fresh dill or basil to the jar for extra flavor. Both herbs complement the pickled veggies beautifully, but feel free to experiment with others like thyme or oregano.
- Seal and Cool:
- Let the jars sit at room temperature until they cool down to the touch. Once cool, cover the jars tightly with lids and place them in the refrigerator.
- Pickling Time:
- For the best flavor, allow the vegetables to pickle for at least 24 hours before serving. The longer they sit in the brine, the more the flavors will develop. These pickled veggies will stay fresh for up to 2 weeks in the fridge.
Notes:
- Serving Suggestions: These pickled vegetables are a versatile addition to salads, sandwiches, burgers, or as a tangy side dish for grilled meats. They also make a great snack on their own.
- Adjust to Taste: Feel free to adjust the seasoning based on your preferences. Add extra garlic, spices, or herbs for a more robust flavor. You can also experiment with different types of vinegar, such as apple cider vinegar, for a milder taste.
Enjoy these refreshing and tangy pickled vegetables as a delicious way to elevate your meals!