Pickled Cherry Tomatoes, Red Onions, and Zucchini
A quick and easy pickling recipe that preserves cherry tomatoes, red onions, and zucchini, perfect for enhancing meals with a tangy crunch.
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.
Notes
These pickles taste best when enjoyed within 3–4 days. Store your pickles in an airtight container in the refrigerator for optimal freshness. 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.
Nutrition
Serving: 1gCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 300mgFiber: 2gSugar: 5g
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