Pickled Cherry Tomatoes, Red Onions, and Cucumbers (Print Version)
# Ingredients:
→ Vegetables
01 -
1 pint cherry tomatoes
02 -
1/2 red onion, thinly sliced
03 -
1/2 cucumber, thinly sliced
→ Pickling Liquid
04 -
1 cup white vinegar
05 -
1/2 cup water
06 -
1/4 cup sugar
07 -
1 teaspoon salt
08 -
1/2 teaspoon dried oregano
09 -
1/4 teaspoon red pepper flakes
→ Herbs
10 -
1/4 cup fresh dill, chopped
# Instructions:
01 -
Wash and dry the cherry tomatoes, red onion, and cucumber. Thinly slice the red onion and cucumber.
02 -
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.
03 -
Place the cherry tomatoes, red onion, and cucumber in a jar or container. Pour the hot pickling liquid over the vegetables, making sure they are completely covered.
04 -
Stir in the chopped fresh dill.
05 -
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.
06 -
Serve the pickled cherry tomatoes, red onions, and cucumbers as a condiment or appetizer.