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Pickled Cherry Tomatoes and Vegetables

Pickled Cherry Tomatoes and Vegetables
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Pickled Cherry Tomatoes and Vegetables combine the natural sweetness of ripe cherry tomatoes with crisp cucumbers, carrots, and bell peppers, all preserved in a tangy and flavorful vinegar-based brine with herbs and spices. This recipe offers a vibrant, crunchy, and versatile addition to your meals, snacks, or garnishes, perfect for preserving seasonal freshness and adding a burst of zest to sandwiches, salads, and cheese boards.

Ingredients

Scale

Vegetables

  • 1 pint ripe, firm cherry tomatoes, stems removed
  • 1 cup sliced cucumbers
  • 1 cup sliced carrots (thin rounds)
  • 1 cup sliced bell peppers (bite-sized pieces)

Brine

  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon salt
  • 1 tablespoon sugar

Flavorings & Spices

  • 3–4 fresh garlic cloves
  • 2–3 sprigs fresh dill
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns

Instructions

  1. Prepare the Vegetables: Wash cherry tomatoes and vegetables thoroughly. Remove stems from tomatoes. Slice cucumbers and bell peppers into bite-sized pieces and cut carrots into thin rounds to ensure even absorption of the pickling liquid.
  2. Make the Brine: In a saucepan, combine white vinegar, water, salt, and sugar. Heat gently while stirring until the sugar and salt dissolve completely. Remove from heat and allow to cool slightly to preserve fresh flavors.
  3. Pack the Jars: Place garlic cloves, mustard seeds, black peppercorns, and dill sprigs at the bottom of sterilized jars. Layer cherry tomatoes and other prepared vegetables tightly but without crushing to keep them crunchy and flavorful.
  4. Pour the Brine: Slowly pour the warm brine over the packed vegetables, ensuring all vegetables are submerged. Leave a small space at the top to allow for expansion during cooling.
  5. Seal and Refrigerate: Seal the jars with lids and let them cool to room temperature. Refrigerate and allow the pickled vegetables to rest for at least 24 hours for best flavor; they improve significantly over 3 to 5 days before serving.

Notes

  • Use fresh, firm produce for the crispest pickles.
  • Sterilize jars by cleaning thoroughly and boiling before use to prevent spoilage.
  • Adjust sugar and vinegar levels in the brine to suit your taste preferences.
  • Keep vegetables fully submerged in brine using a fermentation weight or clean object to avoid mold.
  • Experiment by adding spices like coriander seeds, bay leaves, or cloves for unique flavors.

Nutrition

Keywords: pickled cherry tomatoes, pickled vegetables, quick pickles, tangy snack, homemade pickles, preserved vegetables

Find it online: https://recipesemilly.com/pickled-cherry-tomatoes-and-vegetables/