Refrigerator Pickled Cherry Tomatoes, Red Onions, and Cucumbers: A Refreshing and Tangy Snack

Start by rinsing and drying the cherry tomatoes, red onion, and cucumber. Slice the red onion and cucumber into thin pieces to make them perfect for pickling.

Make the Pickling Liquid:
In a small saucepan, combine the white vinegar, water, sugar, salt, dried oregano, and red pepper flakes. Heat over medium heat until it boils, stirring occasionally to dissolve the sugar and salt completely.

Combine Vegetables and Liquid:
In a jar or a container, layer the cherry tomatoes, sliced red onion, and cucumber. Once the pickling liquid has boiled and the sugar and salt have dissolved, pour the hot liquid over the veggies. Make sure the vegetables are fully covered by the liquid.

Add the Dill:
Stir in the freshly chopped dill for an extra burst of flavor.

Seal and Refrigerate:
Seal the jar or container tightly and place it in the refrigerator. Let it sit for at least 2 hours to allow the flavors to meld together, though the pickled veggies will get even tastier if left for up to 2 weeks.

Serve:
Once your pickles have marinated, they’re ready to enjoy! Serve them as a snack, or pair them with sandwiches, salads, or grilled meats for a refreshing side.

Serving and Storage Tips: