Here’s a simple recipe for Pickled Cherry Tomatoes, Red Onions, and Cucumbers:
#### Ingredients:
– **1 pint cherry tomatoes** (halved)
– **1 small red onion** (thinly sliced)
– **1 cucumber** (sliced into thin rounds)
– **1 cup white vinegar**
– **1 cup water**
– **2 tbsp sugar**
– **1 tbsp salt**
– **1 tsp whole black peppercorns**
– **1 tsp mustard seeds**
– **1 garlic clove** (smashed)
– **1/4 tsp red pepper flakes** (optional, for a little heat)
– **Fresh dill or basil** (optional, for added flavor)
#### Instructions:
1. **Prepare the vegetables:** Slice the cherry tomatoes in half, thinly slice the red onion, and slice the cucumber into thin rounds. Place them in a clean glass jar or several jars.
2. **Make the pickling liquid:** In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and red pepper flakes (if using). Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
3. **Pour the brine:** Carefully pour the hot brine over the tomatoes, onions, and cucumbers in the jar(s), making sure all the vegetables are fully submerged.
4. **Add herbs:** If using fresh dill or basil, tuck some sprigs into the jars for extra flavor.
5. **Seal and cool:** Let the jars cool to room temperature, then cover tightly with lids and refrigerate.
6. **Pickling time:** Allow the veggies to pickle for at least 24 hours before serving for best flavor. They can last up to 2 weeks in the fridge.
### Notes:
– These pickled veggies are great on salads, sandwiches, or served as a snack or side dish.
– Feel free to adjust the seasoning (e.g., more garlic or extra herbs) based on your preference.
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