Cherry Tomatoes Pickled (Print Version)
# Ingredients:
→ Vegetables
01 -
1/2 cucumber, cut into thin slices
02 -
1 pint of cherry tomatoes
03 -
1/2 thinly sliced red onion
04 -
1/4 cup chopped fresh dill
→ Pickling Brine
05 -
1/4 cup of sugar
06 -
1 cup of plain white vinegar
07 -
1/2 cup of water
08 -
1 teaspoon regular salt
09 -
1/4 teaspoon red chili flakes
10 -
1/2 teaspoon dried oregano
# Instructions:
01 -
Wash your tomatoes, cucumber, and onion first. Slice up the cucumber and onion as thin as possible while keeping them neat.
02 -
Mix vinegar, water, salt, sugar, oregano, and chili flakes in a small pot. Heat it gently on medium until the sugar and salt dissolve. Let it bubble for a while.
03 -
Fill a jar or a container with your veggies, then pour the brine over everything. Make sure the liquid completely covers the veggies.
04 -
Mix in your dill, spreading it evenly across the veggies to keep the flavor balanced.
05 -
Close your jar or container tightly. Leave it in the fridge for at least two hours. The flavors get better the longer you let them sit.
# Notes:
01 -
You can store these pickled veggies in the fridge for a max of 2 weeks.
02 -
Want it sweeter? Use 1/3 cup sugar instead.
03 -
The taste deepens the longer they soak in the brine.