Pickled Cherry Tomatoes, Red Onions, and Cucumbers: A Tangy and Refreshing Side Dish

Wash the cherry tomatoes and cut them in half. Slice the cucumber thinly, and peel and slice the red onion. Place all the vegetables into a clean jar or glass container.

Make the Pickling Brine:
In a small saucepan, combine the apple cider vinegar, water, sugar, salt, mustard seeds, black peppercorns, red pepper flakes (if using), and garlic. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt are dissolved. Bring the brine to a simmer, then remove from heat.

Pickle the Vegetables:
Pour the hot brine over the prepared vegetables in the jar, making sure all the veggies are submerged. If you like, you can add a sprig or two of fresh dill for extra flavor. Seal the jar with a lid and allow it to cool to room temperature.

Chill and Serve:
Once the jar has cooled, place it in the refrigerator for at least 2 hours, preferably overnight, to allow the flavors to meld together. The pickled vegetables will keep for up to a week in the refrigerator.

Serving and Storage Tips: