Ingredients
Scale
- 2 cups pickled cherry tomatoes (small, fresh cherry tomatoes)
- 1 cup thinly sliced pickled onions (red onions recommended)
- 1 cup sliced pickled cucumbers (sea salt or kosher salt for brining)
- 2 cups white vinegar or apple cider vinegar
- 1 ½ cups water
- 2 tablespoons sugar
- 1 tablespoon salt (non-iodized)
- 2 cloves garlic, sliced
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- Fresh dill sprigs (optional)
Instructions
- Start by thoroughly washing the cherry tomatoes, onions, and cucumbers. Slice the onions thinly and cucumbers into thin rounds.
- In a medium saucepan, combine the vinegar, water, sugar, and salt. Bring to a gentle boil, stirring until sugar and salt dissolve.
- Layer the prepared vegetables into sterilized jars, adding garlic slices, peppercorns, mustard seeds, and dill if using, leaving space at the top.
- Pour the hot brine over the vegetables, ensuring they are fully submerged. Remove air bubbles gently.
- Tightly seal the jars and let cool to room temperature. Refrigerate and allow flavors to develop for 24-48 hours, optimal after one week.
Notes
- Use fresh, high-quality vegetables for best results.
- Ensure jars are properly sterilized to prevent spoilage.
- Adjust spice levels to taste by adding more or less garlic, peppercorns, or mustard seeds.
- Allow at least one day to let flavors meld, though waiting a week enhances taste.
- For long-term storage, process jars in a water bath canner for shelf stability.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Preserves
- Method: Pickling
- Cuisine: Modern homemade
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 jar (about ½ cup)
- Calories: 20 Kcal
- Sugar: 2g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg