These quick-pickled veggies are bursting with color, flavor, and crunch. They’re the perfect side for grilled meats, sandwiches, salads, or even enjoyed straight from the jar. Ready in just a few hours and even better after a day or two!
Ingredients
• 1 pint cherry tomatoes
Wash them well and pierce each one with a toothpick or knife tip to help the brine penetrate faster.
• ½ red onion, sliced thin
For a mellow, slightly sweet pickled flavor and beautiful color contrast.
• ½ cucumber, sliced thin
Choose Persian or English cucumbers for fewer seeds and crisp texture.
• 1 cup white vinegar
This gives the pickles their bright, tangy flavor. You can substitute with apple cider vinegar for a fruitier note.
• ½ cup water
Helps mellow out the sharpness of the vinegar.
• ¼ cup sugar
Balances the acidity and brings out the natural sweetness of the vegetables.
• 1 teaspoon salt
Essential for flavor and for drawing out moisture from the vegetables.
