Description
Enjoy the tangy and zesty flavors of these quick pickled cherry tomatoes, red onions, and cucumbers. Perfect as a side dish or topping for sandwiches, these refrigerator pickles are easy to make and bursting with fresh ingredients.
Ingredients
Cherry Tomatoes:
2 cups cherry tomatoes (halved)
Red Onion:
1 cup red onion (thinly sliced)
Cucumber:
1 1/2 cups cucumber (sliced)
Brine:
1 cup white vinegar, 1 cup water, 2 tablespoons granulated sugar, 1 tablespoon kosher salt, 2 cloves garlic (smashed), 1 teaspoon black peppercorns, 1/2 teaspoon mustard seeds (optional), 1/4 teaspoon crushed red pepper flakes (optional), fresh dill sprigs (optional)
Instructions
- Layer Vegetables: In a heat-safe bowl or large jar, layer cherry tomatoes, red onion, and cucumbers.
- Prepare Brine: In a saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, and optional spices. Boil and let cool slightly.
- Add Brine: Pour the hot brine over the vegetables, ensuring they are submerged. Add dill sprigs if desired.
- Chill: Cool to room temperature, cover, and refrigerate for at least 4 hours or overnight.
Notes
- Store pickles in the fridge for up to 2 weeks.
- Great for sandwiches, bowls, or as a zesty side.
- Use English or Persian cucumbers for best texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish, Condiment
- Method: Stovetop, Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 15
- Sugar: 2g
- Sodium: 210mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
