Anti-Inflammatory Refrigerator Pickled Cherry Tomatoes Red Onions and Cucumbers

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Anti-Inflammatory Refrigerator Pickled Cherry Tomatoes Red Onions and Cucumbers have a crisp texture and tarty flavor. It contains cherry tomatoes, Persian cucumbers, red onions, apple cider vinegar, water, garlic, fresh ginger, turmeric, dill, mustard seeds, black peppercorns, sea salt, and honey. This dish has 28 kcaland 4 g net carbs. Prepare these pickles in 20 minutes, then refrigerate them for 24 hours to develop their delicious sweet, sour, and savory flavor. The Anti-Inflammatory Refrigerator Pickled Cherry Tomatoes Red Onions and Cucumbers are perfect for meal prep, anti-inflammatory eating plans, BBQ side dishes, and sandwich or salad toppings. Store them in the refrigerator for just 2 weeks, but freezing is not suggested as the veggies lose their crisp texture. Serve these refreshing pickles with Grilled Lemon Herb Chicken, Garlic Butter Salmon, Mediterranean Grain Bowls, Turkey Sandwiches, or Baked Tofu.

STATS:

  • Course: Side Dish, Condiment
  • Calories: 28 kcal
  • Diet: Anti-Inflammatory, Vegetarian
  • Prep Time: 15 minutes
  • Cuisine: American, Mediterranean
  • Cook Time: 5 minutes
  • Portion Size: ½ cup
  • Cooking Mode: Refrigerator Pickling
  • Total Servings: 8
  • Difficulty Level: Easy
  • Total Time: 20 minutes

TOOLS:

  • Mason jar
  • Small saucepan
  • Chopping board
  • Sharp knife
  • Wooden spoon
  • Funnel

INGREDIENTS:

  • 2 cups cherry tomatoes
  • 2 Persian cucumbers
  • 1 red onion
  • Apple cider vinegar, one cup
  • One cup water
  • 1 tablespoon raw honey
  • 1 tablespoon sea salt
  • 3 cloves of garlic
  • One tablespoon ginger
  • 1 teaspoon turmeric
  • One teaspoon whole black peppercorns
  • 1 teaspoon mustard seeds
  • ½ teaspoon red pepper flakes
  • 2 sprigs dill
  • 1 bay leaf

INGREDIENT NOTES AND THEIR SUBSTITUTIONS:

CHERRY TOMATOES:

  • We use cherry tomatoes, as they provide a juicy texture and natural sweetness. You can replace them with grape tomatoes.

PERSIAN CUCUMBERS:

  • Use Persian cucumbers, as they stay crisp after pickling. You can substitute them with English cucumbers, Kirby cucumbers, or mini cucumbers.

RED ONION:

  • We utilize red onion to add mild sweetness and crunch. You can replace it with shallots, white onion, or sweet onion.

APPLE CIDER VINEGAR:

  • Use apple cider vinegar, as it gives the pickles a tangy flavor. You can swap it with white or rice vinegar.

FRESH GINGER:

  • We utilize fresh ginger to add a warm, slightly spicy flavor. Use ground ginger or fresh galangal, as they are different option.

GROUND TURMERIC:

  • Use ground turmeric to add color and anti-inflammatory benefits. You can swap it with fresh grated turmeric or turmeric paste.

FRESH DILL:

  • We use fresh dill to give the pickles their classic herbal flavor. You can replace it with fresh parsley, fennel fronds, or dried dill.

MUSTARD SEEDS:

  • Use mustard seeds to add a mild, earthy spice. We could also utilize coriander seeds, celery seeds.

INSTRUCTIONS:

  1. Rinse the cherry tomatoes and make slices of the red onion and cucumbers.
  2. Put the veggies and fresh dill into a neat mason jar.
  3. Stir the red pepper flakes, apple cider vinegar, bay leaf, water, mustard seeds, honey, peppercorns, sea salt, turmeric, garlic, and ginger in a saucepan.
  4. Warm them till the salt starts to dissolve.
  5. Gently spread the hot brine on the veggies.
  6. Leave the jar at a neutral temperature.
  7. Close the jar & chill for almost twenty-four hours and then serve.

TIPS:

  • Include additional spices or herbs to alter the taste.
  • Use a toothpick to poke holes in all the cherry tomatoes once.
  • Make equal slices of the veggies for perfect pickling.
  • When serving these pickles, you can use a neat utensil.

SERVING SUGGESTIONS:

GRILLED & ROASTED PROTEINS:

  • Grilled Lemon Herb Chicken
  • Garlic Butter Salmon
  • Grilled Shrimp Skewers
  • Herb-Roasted Turkey Breast
  • Baked Tofu Steaks

SANDWICHES & WRAPS:

  • Turkey Avocado Sandwich
  • Grilled Veggie Wrap
  • Chicken Pita Wrap
  • Tuna Salad Sandwich
  • Hummus & Spinach Wrap

SALADS & BOWLS:

  • Greek Salad
  • Mediterranean Quinoa Bowl
  • Chickpea Salad
  • Brown Rice Buddha Bowl
  • Farro Veggie Bowl

LIGHT SIDE DISHES:

  • Roasted Cauliflower Steaks
  • Grilled Asparagus
  • Sautéed Green Beans
  • Garlic Herb Zucchini
  • Steamed Broccoli

STORAGE INFORMATION:

FRIDGE:

  • Put these pickles in a tightly closed jar and stock them for almost two weeks.

FREEZER:

  • We do not advise storing these pickles because the veggies will lose their crispy texture after defrosting.

FAQs:

Could we utilize different veggies?

  • Yes, you can include green beans, radishes, carrots, cauliflower, and bell peppers.

May we utilize traditional cucumbers?

  • Yes, you can use Kirby or English cucumbers.

NUTRITIONAL FACTS:

Serving Size: ½ cup

Calories: 28 kcal

Total Carbs: 5 g

Net Carbs: 4 g

Fiber: 1 g

Sugar: 3 g

Protein: 1 g

Fat: 0.3 g

Sodium: 320 mg