– **1 tsp whole black peppercorns**
– **1 tsp mustard seeds**
– **1 garlic clove** (smashed)
– **1/4 tsp red pepper flakes** (optional, for a little heat)
– **Fresh dill or basil** (optional, for added flavor)
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:
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