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

Serving: Pickled cherry tomatoes, red onions, and cucumbers are a great accompaniment to grilled meats, sandwiches, tacos, or served as a tangy snack on their own.
Storage: Store the pickled vegetables in an airtight container in the refrigerator for up to one week. The flavors will continue to develop and become more intense over time.
Variants:

Spicy Pickled Vegetables: Add more red pepper flakes, or even a sliced chili pepper, to the brine for an extra kick.
Herb-infused Pickles: Experiment with other fresh herbs like thyme, rosemary, or oregano for a unique flavor twist.
Sweet Pickles: Increase the sugar in the brine for a sweeter version of these pickled vegetables.
FAQ:

Q: Can I use other types of vinegar?
A: Yes! You can use white vinegar, red wine vinegar, or even balsamic vinegar for a different flavor profile. However, apple cider vinegar gives a nice balance of tang and sweetness.

Q: Can I make these pickles in advance?
A: Yes! These pickled vegetables actually taste better after they’ve been refrigerated for at least 12 hours, allowing the flavors to develop. They can be stored in the refrigerator for up to a week.

Q: How can I make these pickles more crunchy?
A: To keep the cucumbers and tomatoes more crisp, avoid overcooking the brine, and use fresh, firm vegetables. You can also add a small amount of pickle crisping agent, which is available at many stores that sell canning supplies.

These pickled cherry tomatoes, red onions, and cucumbers are a tangy and refreshing treat that adds a burst of flavor to any meal. Quick to prepare and packed with vibrant flavors, they’re perfect for those who love a balance of sweetness, tartness, and a hint of heat.