Instructions:
1. **Prepare the vegetables:** Slice the cherry tomatoes in half, thinly slice the red onion, and slice the cucumber into thin rounds. Place them in a clean glass jar or several jars.
2. **Make the pickling liquid:** In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and red pepper flakes (if using). Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
3. **Pour the brine:** Carefully pour the hot brine over the tomatoes, onions, and cucumbers in the jar(s), making sure all the vegetables are fully submerged.
4. **Add herbs:** If using fresh dill or basil, tuck some sprigs into the jars for extra flavor.
5. **Seal and cool:** Let the jars cool to room temperature, then cover tightly with lids and refrigerate.
6. **Pickling time:** Allow the veggies to pickle for at least 24 hours before serving for best flavor. They can last up to 2 weeks in the fridge.
Notes:
– These pickled veggies are great on salads, sandwiches, or served as a snack or side dish.
– Feel free to adjust the seasoning (e.g., more garlic or extra herbs) based on your preference.
How to Cook a Sweet Potato in the Microwave
After 50: Chew 2 Cloves Daily on an Empty Stomach and Your Body Will Thank You
How to make Homemade Amish Sweet Bread
How to make Hearty Chicken and Biscuits Casserole Recipe
The Hidden Danger in Reheated Rice: Why Leftover Rice Can Be Hazardous to Your Health
The Indian Secret to Rapid Hair Growth and Combating Baldness!
Anti-Inflammatory Juice Recipe
Cheesy Baked Potatoes with Bacon, Veggies, and Sour Cream Sauce
Drink hot lemon juice as soon as you wake up. You’ll be amazed by the results!
