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

1. Wash cherry tomatoes and cut in half if desired. Slice red onion and cucumber thinly.
2. In a saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, and bay leaf. Heat until dissolved and simmer, then cool slightly.
3. In a sterilized jar, layer cherry tomatoes, red onion, and cucumber.
4. Pour cooled brine over vegetables, ensuring they are submerged, and seal the jar.
5. Let jar cool to room temperature, then refrigerate for at least 2 hours or up to 24 hours for best flavor.
6. Serve pickled vegetables as a side dish or topping.

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!