This recipe is for a delightful and tangy pickled vegetable mix featuring cherry tomatoes and red onions. The pickling process enhances the flavors of the vegetables, making them a perfect addition to salads, sandwiches, or as a standalone snack. The combination of colorful cherry tomatoes and red onions, along with herbs and spices, creates a visually appealing and delicious treat.
Ingredients:
- 2 cups cherry tomatoes (mixed colors: red, yellow, green)
- 1 medium red onion, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon dried oregano
- 2 cloves garlic, peeled and smashed
- 1 bay leaf
Instructions:
- Prepare the Vegetables: Begin by washing the cherry tomatoes thoroughly and patting them dry. Cut any larger tomatoes in half, leaving the smaller ones whole. Peel and thinly slice the red onion.
- Prepare the Pickling Liquid: In a medium saucepan, combine the white vinegar, water, sugar, and salt. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are fully dissolved. Remove the saucepan from heat and let the pickling liquid cool slightly.
- Assemble the Jar: In a clean, sterilized jar, layer the cherry tomatoes and sliced red onions. Add the black peppercorns, mustard seeds, dried oregano, garlic cloves, and bay leaf to the jar.
- Pour the Pickling Liquid: Pour the warm pickling liquid over the vegetables, ensuring that they are fully submerged. Seal the jar tightly with a lid and let it cool to room temperature.
- Refrigerate: Once cooled, refrigerate the jar for at least 24 hours to allow the flavors to meld. For best results, let the vegetables pickle for 3-5 days before consuming.
- Serve: Serve the pickled cherry tomatoes and onions as a tangy addition to salads, sandwiches, or as a flavorful snack.
Serve: This recipe makes approximately 4 servings.
Calories: Approximately 50 calories per serving.
Additional Tips:
- Variations: Feel free to customize this recipe by adding other vegetables such as sliced cucumbers, bell peppers, or carrots. You can also experiment with different herbs and spices to suit your taste.
- Storage: Store the pickled vegetables in the refrigerator for up to 2 weeks. Make sure the vegetables are always submerged in the pickling liquid to maintain their freshness.
- Presentation: For an attractive presentation, use a mix of colorful cherry tomatoes and arrange the vegetables neatly in the jar. This will make the pickled vegetables visually appealing when served.
Enjoy your pickling! If you have any other requests or need more recipes, feel free to ask.