Description
These vibrant and tangy pickled cherry tomatoes, red onions, and cucumbers are a perfect condiment for sandwiches, salads, or as a refreshing appetizer. They’re quick to make and packed with flavor!
Ingredients
Scale
- 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
Instructions
- Prepare the Vegetables: Wash and dry the cherry tomatoes, red onion, and cucumber. Thinly slice the red onion and cucumber.
- 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.
- 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.
- Add the Dill: Stir in the chopped fresh dill.
- 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.
- Serve: Serve the pickled vegetables as a condiment or appetizer. Enjoy!
Notes
- These pickled vegetables make a great addition to salads or can be enjoyed on their own as a snack.
- The longer they sit, the more flavorful they become, so feel free to make them in advance!
- Prep Time: 10 minutes
- Cook Time: 5 minutes