Description
A quick and vibrant mix of pickled cherry tomatoes, red onions, and cucumbers in a tangy, flavorful brine. Perfect as a snack, side dish, or topping for various meals.
Ingredients
- 2 cups cherry tomatoes
- 1 medium red onion, thinly sliced
- 1 medium cucumber, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh dill, chopped
Instructions
- Wash and dry the cherry tomatoes, red onion, and cucumber. Slice the onion and cucumber thinly.
- In a saucepan, combine the white vinegar, water, sugar, salt, oregano, and red pepper flakes. Bring to a boil over medium heat, stirring until sugar and salt dissolve.
- Place the vegetables into a clean glass jar or container.
- Pour the hot brine over the vegetables until fully submerged.
- Add the chopped dill, seal the jar, and let it cool before refrigerating.
- Chill in the refrigerator for at least 2 hours before serving, preferably overnight for more flavor.
Notes
- Add sliced carrots or bell peppers for more color and crunch.
- Use apple cider or rice vinegar for a different flavor profile.
- Include garlic cloves or mustard seeds for deeper flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 45
- Sugar: 6g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
