Pickled Cherry Tomatoes, Red Onions, and Cucumbers
A refreshing and tangy condiment featuring cherry tomatoes, red onions, and cucumbers, infused with a zesty pickling brine. This easy-to-make recipe provides a burst of flavor, perfect for salads, sandwiches, or as a light appetizer.
INGREDIENTS:
1 pint cherry tomatoes
1/2 red onion thinly sliced
1/2 cucumber thinly sliced
1 cup white vinegar
1/2 cup water
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 cup fresh dill chopped
DIRECTIONS:
Prepare the vegetables: Wash and dry the cherry tomatoes, red onion, and cucumber. Thinly slice the red onion and cucumber.
Make the pickling liquid: In a small saucepan, combine the white vinegar, water, sugar, salt, oregano, and red pepper flakes. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
Pour the pickling liquid over the vegetables: Place the cherry tomatoes, red onion, and cucumber in a jar or container. Pour the hot pickling liquid over the vegetables, ensuring they are completely covered.
Add the dill: Stir in the chopped fresh dill.
Seal and refrigerate: Seal the jar or container tightly and refrigerate for at least 2 hours, or up to 2 weeks. The pickled vegetables will become more flavorful the longer they are refrigerated.
Serve: Serve as a condiment or appetizer. Enjoy!