WOULD YOU EAT THIS TANGY 🍅 Pickled Cherry Tomatoes, Red Onions, and Cucumbers 🥒 ?

Brighten up your plate! These quick pickled veggies add a pop of color and flavor to any meal. Perfect for busy weekdays or a refreshing side to your Sunday BBQ!

🍽️ Ingredients 🍽️
- 1 medium cucumber, thinly sliced
- 1 pint cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 cup apple cider vinegar
- 1 cup water
- 2 tablespoons sugar
- 2 teaspoons salt
- Fresh dill, a few sprigs
- 1 teaspoon black peppercorns

🧑‍🍳 Directions 🧑‍🍳
1. In a medium saucepan, combine water, apple cider vinegar, sugar, and salt. Bring the mixture to a boil, stirring until the sugar and salt dissolve completely.
2. Place the cherry tomatoes, cucumber slices, red onion, dill, and peppercorns into a clean, heat-proof jar.
3. Pour the hot vinegar mixture over the vegetables in the jar, ensuring they are completely submerged.
4. Allow the jar to come to room temperature, then seal it with a lid.
5. Refrigerate for at least 24 hours before serving to allow the flavors to meld beautifully.

🍎 Nutritional Information 🍎
Per serving: Calories: 35, Carbohydrates: 7g, Protein: 1g, Fat: 0g, Sodium: 390mg, Fiber: 1g.

💡 Tips and Tricks 💡
- For a spicier kick, add a few slices of jalapeño or a dash of red pepper flakes to the jar before adding the liquid.
- These pickles will keep well in the refrigerator for up to 2 weeks, making them a great make-ahead option for quick snacks and vibrant additions to salads.

⏳ Preparation time 🍰
Preparation time: 15 minutes | Cooking time: 5 minutes | Serving: Serves 4

#TangyPickles #QuickPickles #HealthySnacking #VibrantVeggies #HomemadePickles