Pickled Cherry Tomatoes, Red Onions, and Cucumbers are a vibrant, tangy treat that brightens up any meal. These quick pickles are not only refreshing but also incredibly versatile, making them an ideal side dish or condiment for sandwiches and salads.
Ingredients:
- 2 cups cherry tomatoes, halved
- 1 cup cucumber, sliced (English or Persian cucumbers work best)
- 1/2 red onion, thinly sliced
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes (optional)
- Fresh dill or parsley for garnish (optional)
- In a large bowl, combine the cherry tomatoes, cucumber slices, and red onion. Set aside.
- In a saucepan, combine the apple cider vinegar, water, sugar, salt, black peppercorns, mustard seeds, and red pepper flakes (if using). Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
- Pour the hot brine over the vegetable mixture, ensuring all the vegetables are submerged.
- Let the mixture cool to room temperature, then transfer it to a clean jar or airtight container. Seal tightly.
- Refrigerate for at least 24 hours before serving. These pickles can be stored in the refrigerator for up to two weeks.
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