Description

A quick, easy, and flavorful pickled vegetable recipe perfect for salads, sandwiches, or a refreshing snack! You’ll love the combination of tangy vinegar, sweet tomatoes, and crunchy cucumbers with a hint of red onion.

Ingredients

• 1 pint cherry tomatoes (whole or halved)
• 1/2 red onion, thinly sliced
• 1/2 cucumber, thinly sliced
• 1 cup white vinegar
• 1/2 cup water
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 2 cloves garlic, crushed
• 1 bay leaf
• 1/2 teaspoon black peppercorns

Preparation Method

Prepare the Vegetables:

Begin by washing the cherry tomatoes thoroughly. If you want them to pickle faster, cut them in half. Otherwise, you can leave them whole.
Thinly slice the red onion and cucumber. For best results, use a mandoline to ensure that the slices are even and thin. English cucumbers are a great choice due to their lower seed count and firm texture, which hold up well during the pickling process.
Prepare the Pickling Brine:

In a medium saucepan, combine the white vinegar, water, sugar, kosher salt, crushed garlic, black peppercorns, and the bay leaf. Stir the mixture over medium heat until the sugar and salt are completely dissolved. Once the mixture begins to simmer, remove it from the heat and let it cool slightly.
If you're adding fresh herbs like dill or parsley, you can place them directly into the jar with the vegetables before pouring the brine.
Assemble the Pickling Jars:

In a clean, sterilized jar (or several smaller jars), layer the cherry tomatoes, red onion slices, and cucumber slices. You can mix them together or create distinct layers, depending on your preference.
Pour the slightly cooled pickling brine over the vegetables, making sure they are fully submerged. You can use a spoon to gently press down the vegetables if needed. Seal the jar tightly with a lid.
Refrigerate and Let Pickle:

Allow the jar to cool to room temperature before placing it in the refrigerator. Let the vegetables pickle for at least 2 hours before serving, though for the best flavor, let them sit for 24 hours. The longer the vegetables sit in the brine, the more flavorful they become.
Serve:

Once pickled, these cherry tomatoes, red onions, and cucumbers are ready to be enjoyed. Serve them as a tangy side dish, as a topping for burgers and sandwiches, or mixed into salads for an extra punch of flavor.

Tips and Conclusion

Adjusting the sweetness: If you prefer a sweeter pickle, feel free to add an extra tablespoon of sugar to the brine. For a more savory result, you can reduce the sugar or omit it altogether, although the sugar helps to balance the acidity of the vinegar.
Spice it up: If you like a little heat in your pickles, add a sliced jalapeño or a few crushed red pepper flakes to the jar along with the vegetables. This will give the pickles a nice, spicy kick.
Sterilizing your jars: To ensure your pickled vegetables stay fresh for as long as possible, it's important to use sterilized jars. You can sterilize jars by boiling them in water for 10 minutes, then allowing them to air dry before use.
Experiment with other vegetables: While cherry tomatoes, red onions, and cucumbers are the stars of this recipe, don’t hesitate to experiment with other vegetables. Radishes, carrots, and bell peppers also pickle wonderfully and can add more variety to your pickling jar.
Storage: These quick pickles will last for up to 2 weeks in the refrigerator. Always ensure that the vegetables are submerged in the brine to prevent them from spoiling.

These Pickled Cherry Tomatoes, Red Onions, and Cucumbers are a quick, easy, and delicious way to add a burst of flavor to your meals. With a balance of sweet and tangy flavors, they’re perfect for enjoying on their own or as a complement to a variety of dishes. Once you try this recipe, you’ll want to keep a jar of these pickles in your fridge at all times for snacking, adding to sandwiches, or spicing up salads!