Pickled Cherry Tomatoes, Red Onions, and Cucumbers

Instructions:

Step 1: Prepare the Vegetables

1. Start by washing the cherry tomatoes and cutting them in half. If you prefer, you can leave them whole, but halving them helps the pickling brine soak in more evenly.
2. Slice the cucumber into thin rounds, and then peel and slice the red onion. You want all the vegetables to be similar in thickness so they pickle uniformly.

Step 2: Make the Pickling Brine

1. In a saucepan, combine the vinegar, water, sugar, and salt. Stir over medium heat until the sugar and salt are completely dissolved.
2. Add the garlic cloves, black peppercorns, mustard seeds, and crushed red pepper flakes to the brine. Bring it to a gentle simmer, then remove from heat. Allow it to cool for a few minutes.

Step 3: Pack the Vegetables into a Jar

1. In a large mason jar or glass container, layer the cherry tomatoes, cucumber slices, and red onion slices. You can alternate the vegetables to create a visually appealing pattern, or simply pack them loosely in the jar.
2. If using fresh herbs, add a few sprigs of dill, thyme, or oregano between the layers of vegetables for an aromatic touch.

Step 4: Pour the Brine Over the Vegetables

1. Once the brine has cooled slightly, pour it over the vegetables in the jar, making sure everything is fully submerged. If necessary, use a spoon to press the vegetables down so they’re all covered by the brine.
2. Seal the jar tightly with a lid and refrigerate.

Step 5: Let the Pickling Begin

1. Allow the vegetables to pickle for at least 24 hours for the flavors to develop fully. While the pickles will be tasty after just a few hours, the longer they sit, the more intense the flavor will become.
2. These pickled vegetables will keep in the refrigerator for up to 1-2 weeks, making them a great make-ahead snack or side dish.

Serving Suggestions:

• Serve these pickled cherry tomatoes, red onions, and cucumbers alongside grilled meats, sandwiches, or salads. They also make a perfect topping for tacos, burgers, or roasted vegetables.
• For a fresh, tangy addition to your charcuterie board, pair them with cheeses, crackers, and olives.

Tips and Variations:

• Spicy Kick: If you enjoy a bit of spice, increase the amount of crushed red pepper flakes or add a few slices of jalapeño peppers to the jar.
• Herbal Infusion: Experiment with different herbs like basil, rosemary, or bay leaves to create unique flavor profiles.
• Quick Pickling: If you’re short on time, you can speed up the pickling process by gently warming the brine and allowing the vegetables to soak in it for a few hours. The longer they sit, the better they’ll taste, though!

Why You’ll Love This Recipe:

This pickled combination of cherry tomatoes, red onions, and cucumbers is the perfect balance of tangy, sweet, and savory. The crunchy vegetables soak up the brine’s flavors, resulting in a refreshing, flavorful bite with every mouthful. It’s an easy, no-fuss recipe that brings a delightful twist to your meals and offers a satisfying crunch that can be enjoyed on its own or as a complement to your favorite dishes.

Perfect for summer gatherings or anytime you need a bright and zesty dish, these pickled veggies will add a delicious tang that will have everyone asking for the recipe. Enjoy!