Ingredients
• 1 pint cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1 cucumber, sliced (½-inch thick)
• 1 cup white vinegar or apple cider vinegar
• 1 cup water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 1 tsp whole black peppercorns
• 1 clove garlic, smashed
• 1 bay leaf
• ½ tsp red pepper flakes (optional, for heat)
• Fresh dill sprigs (optional, for flavor)
Instructions
- Pack cherry tomatoes, red onion, and cucumber into clean glass jars or airtight containers.
- In a saucepan, combine vinegar, water, sugar, salt, peppercorns, garlic, bay leaf, and red pepper flakes. Bring to a boil, stirring until sugar and salt dissolve.
- Pour hot brine over vegetables, ensuring they’re fully submerged. Add dill sprigs if using.
- Let cool to room temperature, then cover and refrigerate at least 4 hours (or overnight) before serving.
✨ Serve with:
• Grilled meats or fish
• Charcuterie boards
• Salads or grain bowls
• As a zesty sandwich topping
💡 Make ahead: Flavors deepen over time—store in the fridge up to 2 weeks.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 5 mins , Total Time : 4 hrs 20 mins (includes chilling) , Servings : 4 cups , Calories : 40 per ½-cup serving , Net Carbs: 8g , Fats: 0g , Protein: 1g