Ingredients
Scale
- 2 cups cherry tomatoes
- 1 large red onion, sliced thin
- 2 cups cucumbers, sliced
- 1 cup distilled white vinegar
- 1 cup water
- 3 tablespoons sugar
- 2 tablespoons salt
- 2 cloves garlic, smashed
- 1 teaspoon black peppercorns
- Optional: fresh dill or herbs for added flavor
Instructions
- Wash all vegetables thoroughly. Slice the red onion thinly and cucumber into desired shapes. Keep the cherry tomatoes whole or halved based on preference.
- In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar and salt are dissolved. Add garlic and peppercorns, and simmer for about 5 minutes.
- Pack the prepared vegetables into sterilized jars, layering cherry tomatoes, onions, and cucumbers. Pour the hot brine over the vegetables, ensuring they are fully submerged. Add herbs if using.
- Seal the jars tightly and let them cool to room temperature. Refrigerate for at least 24 hours before serving to allow flavors to develop fully.
Notes
- Use fresh, quality vegetables for best flavor. Cherry tomatoes can be halved or left whole based on your preference.
- If using fresh herbs like dill, add them into the jar before sealing.
- Ensure vegetables are fully submerged in the brine to prevent spoilage.
- This recipe yields a tangy, flavorful batch perfect for immediate consumption or storage in the refrigerator for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Side Dish
- Method: Pickling/Preserving
- Cuisine: American, Summer
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1/2 cup
- Calories: 15 Kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg