Description
Pickled Cherry Tomatoes, Red Onions, and Cucumbers are a tangy and colorful mix of fresh vegetables preserved in a zesty brine. Perfect as a crunchy side, salad topping, or snack that adds bright flavor to any meal.
Ingredients
Scale
- 1 pint cherry tomatoes
- 1 medium red onion, thinly sliced
- 1 medium cucumber, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cloves garlic, smashed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds (optional)
- Fresh dill sprigs (optional)
Instructions
- In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar and salt dissolve. Remove from heat and let cool slightly.
- Place cherry tomatoes, red onions, and cucumbers in a clean jar or container.
- Add garlic, peppercorns, mustard seeds, and dill sprigs to the jar.
- Pour the warm pickling liquid over the vegetables, making sure they are fully submerged.
- Let cool to room temperature, then cover and refrigerate for at least 24 hours before serving.
- Pickles will keep refrigerated for up to 2 weeks.
Notes
- Adjust sugar and salt to taste for a sweeter or tangier pickle.
- Add chili flakes for a spicy kick.
- Use a sterilized jar to extend shelf life.
- These pickles are great on sandwiches, salads, or as a snack.
Nutrition
- Serving Size: 1/2 cup
- Calories: 20
- Sugar: 3g
- Sodium: 450mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: pickled cherry tomatoes, pickled cucumbers, red onion pickles, quick pickles, homemade pickles