Pickled Cherry Tomatoes, Onions, and Cucumbers

Let the jars cool to room temperature, then refrigerate for at least 24 hours before tasting. The flavors will deepen over time, making these pickled cherry tomatoes, onions, and cucumbers even more delicious after a week.

4. Storage Tips for Your Homemade Pickles

Store your pickled vegetables in an airtight container in the refrigerator. They will stay fresh for up to 2 months if kept properly sealed and chilled. For longer shelf life, ensure the jars are processed using a water bath canning method. For food prep and storage,JoyJolt Airtight Glass Food Storage Sets are ideal to keep your pickled treasures fresh and flavorful.

5. Serving Suggestions for Pickled Cherry Tomatoes, Onions, and Cucumbers

These homemade pickled cucumbers, onions, and cherry tomatoes are versatile for numerous dishes. Serve as a tangy condiment on burgers and sandwiches, add to salads for an extra zing, or enjoy them straight from the jar as a savory snack. Incorporate your pickled vegetables into a Mediterranean platter or pair with grilled meats for a balanced meal.

For inspiration, check out other fresh ideas like our summer fruit salad or a simple creamy mushroom soup to enhance your meal preparations.

6. FAQs about Pickled Cherry Tomatoes, Onions, and Cucumbers

How long do homemade pickled cucumbers last?

Properly stored in the refrigerator, your pickled cucumbers, onions, and cherry tomatoes will last up to 2 months. For extended shelf life, consider water bath canning and following safety guidelines.

Can I use different types of vinegar for pickling?

Yes, you can substitute with apple cider vinegar or rice vinegar to impart a different flavor profile. Each vinegar adds a unique taste that complements the vegetables and fruits.

Are homemade pickles healthy?

Absolutely! They are low in calories, rich in probiotics if fermented, and preservative-free—perfect for a healthy diet.

7. Additional Tools to Enhance Your Homemade Pickles Experience

Invest in quality kitchen tools to make your pickling process easier. For instance, the Fullstar Ultimate Veggie Prep Master makes chopping vegetables quick and uniform, while the Ninja SLUSHi Pro RapidChill Drink Maker helps quickly cool jars. These tools streamline your experience and ensure the best results.

8. Explore More Delicious Recipes

Transform your culinary repertoire with other delightful recipes from our collection, such as Mexican Potatoes or our irresistible Strawberry Cheesecake. These dishes perfectly complement your fresh, homemade pickled vegetables.

9. Conclusion

Mastering the art of pickled cherry tomatoes, onions, and cucumbers allows you to enjoy a burst of flavors all year round. This simple yet versatile homemade pickles recipe will become a staple in your kitchen, enabling you to craft nutritious and tasty preserved vegetables with ease. Start pickling today and savor the crisp, tangy goodness of your own homemade pickles whenever you desire!

Pickled Cherry Tomatoes, Onions, and Cucumbers

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• Author: Maria
• Total Time: 25 minutes + cooling time
• Yield: 4 cups of pickled vegetables 1x
• Diet: Vegetarian, Vegan

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Description

Discover how to make delicious homemade pickled cherry tomatoes, onions, and cucumbers with this easy, flavorful recipe. Perfect for salads, sandwiches, or snacking, these preserved vegetables add a tangy, zesty twist to your meals all year round.

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Ingredients

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• 2 cups cherry tomatoes (fresh and ripe)
• 1 large red onion, thinly sliced
• 2 large cucumbers, sliced
• 2 cups vinegar (white or apple cider vinegar)
• 1 cup water
• 2 tablespoons sugar
• 2 tablespoons salt (preferably non-iodized)
• 3 cloves garlic, smashed
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• Fresh dill sprigs (optional but recommended)
• Red pepper flakes (optional for heat)

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Instructions

1. Start by washing the cherry tomatoes, cucumbers, and peeling the onion. Slice the cucumbers and onions into your desired thickness. For cherry tomatoes, simply wash and set aside. This prepares all ingredients for even flavor absorption.
2. Combine the vinegar, water, sugar, and salt in a saucepan. Bring to a gentle boil, stirring until sugar and salt dissolve completely. This aromatic brine infuses the vegetables with a tangy flavor.
3. Place garlic cloves, peppercorns, mustard seeds, and dill sprigs into sterilized jars. Pack cherry tomatoes, onions, and cucumbers tightly into the jars, leaving about half an inch of space at the top. Sterilize jars before use.
4. Pour the hot brine over the packed vegetables, ensuring they are fully submerged. Wipe rims of jars with a clean cloth, then seal with sterilized lids. For added freshness, cool jars using a rapid chill method.
5. Let the jars cool to room temperature, then refrigerate for at least 24 hours. Flavors deepen over time, making them tastier after a week.

Notes

• Adjust the amount of red pepper flakes to control spiciness.
• For longer storage, process jars using water bath canning.
• You can substitute different types of vinegar for varied flavor profiles.
• Use fresh, ripe produce for best results.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer, Snack
• Method: Pickling
• Cuisine: Homemade, Mediterranean

Nutrition

• Serving Size: 1/4 cup
• Calories: 15 Kcal
• Sugar: 1g
• Sodium: 250mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 0g
• Cholesterol: 0mg