Ingredients
Scale
- 2 cups pickled cherry tomatoes
- 1 cup pickled onions
- 1 cup pickled cucumbers
- 4 cups apple cider vinegar or white vinegar
- 2 cups water
- 1/4 cup sugar
- 2 tablespoons salt (preferably pickling or kosher salt)
- 3 garlic cloves, sliced
- 1 teaspoon black peppercorns
- 1 teaspoon red pepper flakes (optional)
- Fresh dill or herbs (optional)
Instructions
- Wash and sterilize your jars thoroughly to ensure freshness and safety.
- Prepare the vegetables by rinsing cherry tomatoes, peeling and slicing onions, and slicing cucumbers into rounds or spears.
- In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil until fully dissolved, creating the flavorful pickling brine.
- Add garlic slices, black peppercorns, red pepper flakes, and herbs to the boiling brine. Let simmer for a few minutes to infuse flavors.
- Layer the prepared vegetables into sterilized jars, packing tightly but leaving about 1/2 inch headspace.
- Pour the hot brine over the vegetables, ensuring they are fully submerged. Remove air bubbles by gently tapping jars or using a non-metallic utensil.
- Seal jars with sterilized lids and allow to cool to room temperature. Refrigerate and let sit for at least 24 hours; for deeper flavor, wait 3-5 days.
Notes
- Use ripe, firm cherry tomatoes for best results.
- If you prefer less spice, reduce red pepper flakes or omit entirely.
- For a more aromatic flavor, add additional herbs like thyme or rosemary.
- Ensure jars are properly sterilized to prolong shelf life.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Pickling
- Cuisine: American, Summer
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 20 Kcal
- Sugar: 3g
- Sodium: 280mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg