Ingredients:
2 cups cherry tomatoes, halved
1 small red onion, thinly sliced
1 small cucumber, thinly sliced
2-3 sprigs fresh dill
1 tbsp sesame seeds (optional)
For the Pickling Brine
1 cup water
1/2 cup white vinegar
1/2 cup apple cider vinegar
2 tbsp sugar
1 tbsp salt
2 cloves garlic, minced
1/2 tsp black peppercorns
1/2 tsp mustard seeds
Directions:
In a large jar, layer the halved cherry tomatoes, sliced red onions, cucumber slices, and fresh dill. Add sesame seeds for extra texture if desired.
In a small pot, combine the water, white vinegar, apple cider vinegar, sugar, salt, minced garlic, black peppercorns, and mustard seeds. Bring the mixture to a boil, stirring to dissolve the sugar and salt.
Once the brine has come to a boil, remove it from the heat and carefully pour it over the vegetables in the jar, ensuring everything is submerged.
Let the jar cool to room temperature before sealing it with a lid. Refrigerate for at least 24 hours to allow the flavors to develop.
Serve as a tangy side dish, in salads, or as a garnish for sandwiches.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes (plus 24 hours pickling time)
Servings: 4-6
Calories: 40 kcal per serving
