Pickled Cherry Tomatoes, Red Onions, and Cucumbers

Pickled Cherry Tomatoes, Red Onions, and Cucumbers are a vibrant and tangy addition to any meal. These pickled vegetables are perfect as a condiment, a side dish, or an appetizer, adding a burst of flavor and color to your plate. Easy to prepare and full of fresh ingredients, they bring a delightful crunch and zest that elevates any dish.

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

Directions

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, ensuring 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. Enjoy!

Servings and Timing

• Prep Time: 10 minutes
• Cooking Time: 5 minutes
• Total Time: 2 hours 15 minutes
• Servings: 4

Variations

• Add Other Vegetables: Try adding sliced bell peppers, radishes, or carrots for a colorful mix.
• Spicy Kick: Increase the amount of red pepper flakes or add sliced jalapeños for extra heat.
• Herb Variations: Substitute fresh dill with fresh parsley or thyme for a different flavor profile.

Storage/Reheating

• Storage: Store the pickled vegetables in an airtight container in the refrigerator for up to 2 weeks.
• Reheating: These pickles are best served cold, so no reheating is necessary.

FAQs

1. How long do these pickles last?
   They can last up to 2 weeks in the refrigerator.
2. Can I use other types of vinegar?
   Yes, apple cider vinegar or red wine vinegar can also work well.
3. What can I serve these pickles with?
   They pair well with sandwiches, grilled meats, or as part of a charcuterie board.
4. Are these pickles safe for canning?
   This recipe is intended for quick pickling and should not be processed for long-term storage.
5. Can I reduce the sugar?
   Yes, you can adjust the sugar to your taste, or substitute it with a sweetener of your choice.
6. What if I don’t have fresh dill?
   You can use 1 teaspoon of dried dill instead.
7. Can I use larger tomatoes?
   While cherry tomatoes are best for this recipe, you can use larger tomatoes, just cut them into wedges.
8. Is it necessary to refrigerate?
   Yes, refrigeration helps preserve the pickles and enhances the flavor.
9. Can I double the recipe?
   Absolutely! Just make sure to use a larger jar or container.
10. Can I adjust the spice level?
    Yes, feel free to add more or less red pepper flakes to suit your taste.

Conclusion

Pickled Cherry Tomatoes, Red Onions, and Cucumbers are a refreshing and zesty addition to any meal. With their bright colors and delightful crunch, these pickles not only enhance the flavor of your dishes but also add visual appeal. Quick and easy to prepare, they are a fantastic way to preserve the freshness of summer produce year-round. Enjoy these tangy treats as a side, snack, or condiment!

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