Why Make This Recipe
Pickling is a fantastic way to preserve vegetables, and this recipe for Pickled Cherry Tomatoes, Red Onions, and Zucchini brings a delightful crunch and tangy flavor to your meals. The combination of sweet cherry tomatoes, crunchy zucchini, and vibrant red onions creates a colorful dish that enhances salads, sandwiches, or serves as a snack. Plus, it’s a quick and easy process that’s perfect for beginners!
How to Make Pickled Cherry Tomatoes, Red Onions, and Zucchini
Ingredients:
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 small zucchini, thinly sliced into half-moons
- 3/4 cup white vinegar
- 1/4 cup water
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp mustard seeds
- 1 garlic clove, smashed
Directions:
- In a saucepan, combine white vinegar, water, sugar, salt, mustard seeds, and smashed garlic.
- Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
- Place the halved cherry tomatoes, sliced red onions, and zucchini in a clean jar or bowl.
- Pour the hot pickling liquid over the vegetables, ensuring they are fully covered.
- Let it cool to room temperature, then cover the jar or bowl and refrigerate.
- Chill for at least 1 hour before serving. These pickles taste best when enjoyed within 3–4 days.
How to Serve Pickled Cherry Tomatoes, Red Onions, and Zucchini
These pickled vegetables are versatile! You can serve them on a charcuterie board, toss them into salads, or add them to sandwiches and tacos for an extra burst of flavor. They make a lovely side dish or snack all on their own, offering a crunchy and tangy bite.
How to Store Pickled Cherry Tomatoes, Red Onions, and Zucchini
Store your pickles in an airtight container in the refrigerator. It’s best to consume them within 3–4 days for the best flavor and texture. After that, they may lose some of their crunchiness.
Tips to Make Pickled Cherry Tomatoes, Red Onions, and Zucchini
- Make sure to slice your vegetables evenly for uniform pickling.
- Feel free to adjust the vinegar and sugar levels to match your taste preference.
- Experiment with other spices or herbs, like dill or peppercorns, for a unique twist.
Variation
For a spicier kick, add a pinch of red pepper flakes or a sliced jalapeño to the pickling liquid. You can also substitute the zucchini with cucumbers or bell peppers.
FAQs
Q: Can I use other types of vinegar?
A: Yes, you can use apple cider vinegar or rice vinegar for a different flavor profile.
Q: How long will these pickles last?
A: Enjoy the pickles within 3–4 days for the best flavor and texture.
Q: Can I can these pickles for longer storage?
A: This recipe is designed for quick pickling in the refrigerator. For long-term canning, you’ll need to follow proper canning procedures.
Pickled Cherry Tomatoes, Red Onions, and Zucchini
Ingredients
Vegetables
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 small zucchini, thinly sliced into half-moons
Pickling Liquid
- 3/4 cup white vinegar
- 1/4 cup water
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp mustard seeds
- 1 clove garlic, smashed
Instructions
Preparation
- In a saucepan, combine white vinegar, water, sugar, salt, mustard seeds, and smashed garlic.
- Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
- Place the halved cherry tomatoes, sliced red onions, and zucchini in a clean jar or bowl.
- Pour the hot pickling liquid over the vegetables, ensuring they are fully covered.
- Let it cool to room temperature, then cover the jar or bowl and refrigerate.
- Chill for at least 1 hour before serving.