Ingredients
For the Vegetables:
- 1 pint cherry tomatoes, halved
- 1 small cucumber, thinly sliced
- ½ red onion, thinly sliced
- 2 cloves garlic, sliced
- 1 sprig fresh dill (or 1 teaspoon dried dill)
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon black peppercorns
For the Brine:
- 1 cup white vinegar (or apple cider vinegar)
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- ½ teaspoon mustard seeds (optional)
Instructions
1. Prepare the Vegetables
- Wash and slice the cherry tomatoes, cucumbers, and onions.
- Peel and thinly slice the garlic cloves.
- Layer the veggies, garlic, and fresh dill in a clean glass jar.
2. Make the Pickling Brine
- In a saucepan, combine vinegar, water, salt, sugar, red pepper flakes, and mustard seeds.
- Bring to a gentle simmer, stirring until the salt and sugar dissolve.
- Remove from heat and let cool slightly.
3. Pour & Seal
- Pour the warm brine over the vegetables, making sure they are fully submerged.
- Let cool to room temperature, then seal with a lid.
4. Refrigerate & Enjoy!
- Let the pickles sit for at least 6 hours (or overnight) for the best flavor.
- Store in the fridge for up to 2 weeks.
Notes
Best Ways to Serve Pickled Cherry Tomatoes & Vegetables
✔ As a Snack – Enjoy them straight from the jar!
✔ On Sandwiches & Burgers – Adds a tangy crunch to any sandwich.
✔ In Salads – Mix into pasta salads, grain bowls, or leafy greens.
✔ With Charcuterie Boards – A colorful addition to cheese and meat platters.
✔ On Tacos & Wraps – Perfect for adding freshness and acidity.