Description
Enjoy the tangy and refreshing flavors of these quick pickled cherry tomatoes, red onions, and cucumbers. Perfect as a side dish or a tasty addition to sandwiches and salads!
Ingredients
Scale
For the Pickles:
- 2 cups cherry tomatoes, halved
- 1 medium red onion, thinly sliced
- 1 large cucumber, thinly sliced
For the Brine:
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 2 garlic cloves, smashed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh dill, chopped
Instructions
- Prepare the Vegetables: In a medium bowl, combine cherry tomatoes, red onion, and cucumber. Pack tightly into a glass jar(s).
- Make the Brine: In a saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds, and red pepper flakes. Bring to a boil, then remove from heat.
- Pickle the Vegetables: Pour the hot brine over the vegetables, add dill, let cool, then refrigerate for at least 2 hours or overnight.
Notes
- Store pickles in the refrigerator for up to 1 week.
- Great for serving as a side or in sandwiches and salads.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook / Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 3g
- Sodium: 220mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
