Pickled Cherry Tomatoes, Red Onions, and Cucumbers

Instructions

1. Prepare the Vegetables:
   • In a large bowl, combine the halved cherry tomatoes, sliced cucumber, and red onion.
2. Make the Pickling Brine:
   • In a saucepan over medium heat, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and dill. Bring to a simmer, stirring until the sugar and salt dissolve.
3. Combine:
   • Pour the hot brine over the vegetables, ensuring they are fully submerged.
4. Cool and Refrigerate:
   • Let the mixture cool to room temperature, then transfer it to a clean jar or airtight container. Seal and refrigerate for at least 1-2 hours before serving. For best flavor, let it sit overnight.
5. Serve:
   • Enjoy your pickled vegetables as a side dish, in salads, or as a topping for sandwiches and tacos!

Tips

• Storage: These pickles can last in the refrigerator for up to 2 weeks.
• Variations: Feel free to add spices like red pepper flakes for heat or swap out the cucumbers for other vegetables like carrots or radishes.
• Add Fresh Herbs: Fresh herbs like parsley or cilantro can add extra flavor.

Enjoy your bright and tangy pickled veggies!