Ingredients
Scale
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, thinly sliced
- 1/2 cup white vinegar or apple cider vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 2 cloves garlic, thinly sliced
- Optional herbs: dill, basil, or cilantro for added flavor
Instructions
- Wash the cherry tomatoes and cucumbers thoroughly. Halve the cherry tomatoes and slice the cucumbers thinly for quick marination.
- In a small saucepan, combine the vinegar, water, sugar, salt, and peppercorns. Bring to a gentle simmer, stirring until sugar and salt dissolve. Remove from heat. Add sliced garlic and herbs if desired.
- Place prepared cherry tomatoes and cucumber slices in a clean jar or container. Pour hot pickling brine over vegetables, ensuring they are fully submerged. Seal tightly.
- Refrigerate for at least 30 minutes. For enhanced flavor, marinate overnight or for a few hours.
Notes
- Adjust vinegar and sugar levels to taste for a sweeter or more tangy flavor.
- Use fresh herbs like dill or basil for added herbaceous notes.
- Keep refrigerated and consume within 3-5 days for best quality.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 30 Kcal
- Sugar: 3g
- Sodium: 120mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg