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.