Add a burst of tangy, refreshing flavor to your meals with Pickled Cherry Tomatoes, Red Onions, and Cucumbers! This vibrant and easy-to-make pickle recipe combines juicy cherry tomatoes, crisp cucumbers, and sweet red onions in a zesty brine. The pickling liquid, made from white vinegar, water, and a touch of sugar, balances the tartness with a hint of sweetness. Seasoned with salt, dried oregano, and red pepper flakes, it’s perfect for adding a spicy kick. Fresh dill rounds out the flavor, giving these pickles a deliciously aromatic touch. Ideal as a crunchy snack, a flavorful salad topping, or a zesty side dish, these pickled veggies are sure to brighten up your plate!
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
Instructions:
1. Prepare the vegetables: Wash and dry the cherry tomatoes, red onion, and cucumber. Thinly slice the red onion and cucumber.
2. 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.
3. 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, making sure they are completely covered.
4. Add the dill: Stir in the chopped fresh dill.
5. 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.
6. Serve: Serve the Pickled Cherry Tomatoes, Red Onions, and Cucumbers as a condiment or appetizer.
