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Introduction:
Pickling is a wonderful way to preserve the vibrant flavors of seasonal produce while adding a delicious tangy kick. Whether you're looking to enhance a salad, sandwich, or snack board, pickled cherry tomatoes, red onions, and cucumbers bring a delightful crunch and flavor explosion. This simple and quick recipe makes it easy to enjoy pickled veggies any time of the year.
Ingredients:
1 pint cherry tomatoes, halved
1 medium red onion, thinly sliced
1 medium cucumber, thinly sliced
1 cup water
1 cup white vinegar
1/2 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon salt
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1/2 teaspoon red pepper flakes (optional)
Fresh dill sprigs (optional)
Directions:
Prepare the vegetables: Place the halved cherry tomatoes, sliced red onions, and cucumbers in a large clean jar or several smaller jars.
Make the brine: In a saucepan, combine water, white vinegar, apple cider vinegar, sugar, salt, black peppercorns, mustard seeds, and red pepper flakes. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar and salt have dissolved.
Pour the brine: Carefully pour the hot brine over the vegetables in the jar(s), making sure the vegetables are fully submerged. Add fresh dill sprigs, if using.
Seal and refrigerate: Seal the jar tightly with a lid and let the vegetables cool to room temperature. Once cooled, transfer the jar to the refrigerator.
Pickle time: Allow the vegetables to pickle for at least 24 hours for the best flavor. The longer they sit, the more intense the pickling flavor will become.
Serving and Storage Tips:
These pickled veggies are best served chilled. They make a great topping for sandwiches, burgers, or salads and can also be enjoyed as a side dish or snack.
Store the pickled vegetables in an airtight jar in the refrigerator for up to 2 weeks.
Variations:
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