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Start by giving your veggies a good rinse. Make sure they’re nice and clean. Then, slice the red onion and cucumber as thinly as you can. You can leave the cherry tomatoes whole for a burst of flavor or cut them in half if you prefer faster pickling.
2. Make the Pickling Liquid
Combine the white vinegar, water, sugar, salt, dried oregano, and red pepper flakes in a small saucepan. Bring it to a boil over medium heat, stirring occasionally to ensure that the sugar and salt dissolve completely. This step only takes a few minutes but is crucial to melding all the flavors together.
3. Pour the Pickling Liquid Over the Vegetables
Place the prepared cherry tomatoes, sliced red onion, and cucumber in a jar or any container with a lid. Pour the hot pickling liquid over the veggies, making sure they are completely submerged. The heat from the liquid will start the pickling process immediately, allowing the vegetables to soak up all those wonderful flavors.
4. Add the Dill
Stir in the fresh chopped dill. The dill will add an aromatic, slightly tangy note that pairs beautifully with the acidic pickling liquid and the sweetness of the vegetables.
5. Seal and Refrigerate
Seal the jar or container tightly and pop it in the fridge. Let it sit for at least 2 hours, but remember, the longer it sits, the more intense and delicious the flavors will become. For the best results, leave them for at least 24 hours.
6. Serve
Once they’re ready, these pickled cherry tomatoes, red onions, and cucumbers are good to go! Serve them as a side dish, a tangy topping for tacos, or as a vibrant addition to your favorite salad. Enjoy!
Serving Suggestions
As a Side: Serve alongside grilled meats, fish, or roasted vegetables for a tangy contrast.
On Sandwiches: Pile them onto burgers, sandwiches, or wraps for an extra layer of flavor and crunch.
In Salads: Toss them into your salads for a burst of acidity and freshness. They pair wonderfully with greens, grains, or pasta salads.
As a Snack: These are perfect for snacking straight out of the jar when you’re craving something tangy and refreshing.
With Cheese: Serve as part of a cheese platter. Their acidity complements rich, creamy cheeses like brie, camembert, or goat cheese.
Storage and Meal Prep Tips
Refrigeration: Store these pickled vegetables in the refrigerator for up to 2 weeks. The flavors will continue to develop over time, becoming more robust and flavorful.
Containers: Use glass jars or BPA-free plastic containers for storage. Make sure they are airtight to keep the pickles fresh.
Reusing Pickling Brine: Don’t toss the leftover brine! You can reuse it to pickle more vegetables, or even use it as a base for salad dressings or marinades.
Variations
Spicy Version: Add a few slices of fresh jalapeño or a pinch more red pepper flakes for a spicier kick.
Garlic Lovers: Add a couple of cloves of smashed garlic to the jar for a more pungent flavor.
Different Herbs: Swap out the dill for fresh basil, thyme, or cilantro to change up the flavor profile.
Use Different Vegetables: Try this pickling recipe with other vegetables such as radishes, bell peppers, or green beans for a unique twist.
Asian-Inspired Twist: Substitute rice vinegar for white vinegar and add a splash of soy sauce or sesame oil to the brine for an Asian flair.
Final Note
This Pickled Cherry Tomatoes, Red Onions, and Cucumbers recipe is a vibrant, flavorful addition to your culinary repertoire. With its perfect balance of sweet, tangy, and mildly spicy notes, it complements a wide range of dishes. Feel free to get creative and make it your own by adjusting the spices or adding your favorite herbs. Enjoy this versatile, healthy condiment that can turn any meal into something extraordinary!
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