Description
This Pickled Cherry Tomatoes, Red Onions, and Cucumbers recipe offers a quick and tangy way to preserve fresh vegetables with a spicy brine. Bursting with vibrant flavors, the pickled veggies make a perfect crunchy side, salad topper, or snack.
Ingredients
Scale
Vegetables
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1 small red onion, thinly sliced
Pickling Brine
- 1 cup white vinegar
- 1/2 cup water
- 2 tbsp sugar
- 1 tbsp salt
- 1/2 tsp mustard seeds
- 1/2 tsp black peppercorns
- 1/4 tsp red pepper flakes (optional, for heat)
- 2 garlic cloves, smashed
Garnish (Optional)
- Fresh dill sprigs
Instructions
- Prepare the vegetables: Slice the cherry tomatoes in half, slice the cucumber into thin rounds, and thinly slice the red onion. Place all the vegetables in a clean glass jar or container with a tight-fitting lid to prepare for pickling.
- Make the brine: In a small saucepan, combine white vinegar, water, sugar, salt, mustard seeds, black peppercorns, red pepper flakes (if using), and smashed garlic cloves. Bring it to a gentle simmer over medium heat, stirring occasionally until the sugar and salt are fully dissolved. Remove from heat once done.
- Pour the brine: Carefully pour the hot brine over the vegetables in the jar, making sure the vegetables are fully submerged. Use a spoon to press down the vegetables if necessary to avoid any floating.
- Cool and refrigerate: Let the jar cool to room temperature before sealing with the lid. Place the jar in the refrigerator and allow the vegetables to pickle for at least 2-3 hours, though overnight is preferable for deeper flavor.
- Serve: Enjoy the pickled vegetables chilled. They keep well in the refrigerator for up to 1-2 weeks and are perfect as a tangy side or crunchy snack.
Notes
- For best flavor, allow the vegetables to pickle overnight.
- You can adjust the red pepper flakes to control the level of spiciness.
- Use a clean, airtight jar to ensure the longevity and safety of your pickles.
- Fresh dill sprigs add aroma and an extra layer of flavor if desired.
- Store pickles in the refrigerator; this is a quick refrigerator pickle method and not for long-term shelf stability.
