Pickled Cherry Tomatoes (Print Version)
# Ingredients:
→ Vegetables
01 -
1/2 cucumber, thinly sliced
02 -
1/4 cup fresh dill, chopped
03 -
1 pint cherry tomatoes
04 -
1/2 red onion, thinly sliced
→ Pickling Brine
05 -
1/2 cup water
06 -
1/4 cup sugar
07 -
1/4 teaspoon red pepper flakes
08 -
1 cup white vinegar
09 -
1/2 teaspoon dried oregano
10 -
1 teaspoon salt
# Instructions:
01 -
Make sure your cucumber, onion, and cherry tomatoes are cleaned and dried. Slice the cucumber and red onion nice and thin.
02 -
Mix together vinegar, water, sugar, salt, dried oregano, and red pepper flakes in a small pan. Heat on medium and stir it until the sugar and salt dissolve, and bubbles start to form.
03 -
Put your sliced veggies in a jar or container, then slowly pour in the hot liquid. Make sure everything is drenched in the brine.
04 -
Toss in the chopped dill and gently mix it so it's spread through the whole jar.
05 -
Close your jar or container nice and tight. Pop it in the fridge for at least a couple of hours. Leaving them longer will give them a bolder flavor.
# Notes:
01 -
The veggies will last up to 2 weeks when stored in the refrigerator.
02 -
For a sweeter tang, try using 1/3 cup sugar instead.
03 -
The flavors get stronger the more time they're left to soak.