Ingredients
Scale
- 2 cups cherry tomatoes, halved or whole
- 1 large cucumber, sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon red pepper flakes (optional)
- Fresh herbs like dill or basil (optional)
Instructions
- Start by thoroughly washing all vegetables. Pat the cherry tomatoes dry, then leave them whole or halved as preferred. Slice the cucumbers and onions thinly for optimal flavor absorption. Mince the garlic and prepare herbs if using.
- In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a gentle simmer, stirring to dissolve all ingredients. Add garlic, peppercorns, red pepper flakes, and herbs. Let simmer for 2-3 minutes to infuse flavors.
- Layer the prepared vegetables tightly in sterilized jars or a large container. Pour the hot brine over the vegetables, ensuring they are fully submerged. Seal with a lid.
- Allow the jars to cool to room temperature then refrigerate. Let them sit for at least 24 hours, ideally 48 hours, to develop flavor. Store in the fridge for up to 2 weeks.
Notes
- For extra zest, add more red pepper flakes or fresh herbs.
- Ensure vegetables are fully submerged in brine for proper pickling.
- The flavors deepen over time, so patience enhances taste.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Snack, Side Dish
- Method: Pickling
- Cuisine: American, Summer Recipes
- Diet: Vegetarian, Vegan possible
Nutrition
- Serving Size: 1/2 cup
- Calories: 25 Kcal
- Sugar: 3g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
