These vibrant pickled vegetables offer a tangy crunch that pairs perfectly with grilled meats, salads, or sandwiches. Easy to make and refreshing to eat!
Ingredients:
Cherry Tomatoes: 1 pint
Red Onion (thinly sliced): 1 medium
Cucumber (thinly sliced): 1
White Vinegar: 2 cups
Water: 1 cup
Sugar: ¼ cup
Salt: 1 tablespoon
Garlic (peeled and lightly smashed): 3 cloves
Black Peppercorns: 1 teaspoon
Mustard Seeds: 1 teaspoon
Dill Seeds: 1 teaspoon
Bay Leaf: 1
Fresh Dill Sprigs (optional, for garnish): A few sprigs
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