Preserve the flavors of summer with these vibrant pickles made from cucumbers, red onions, carrots, and cherry tomatoes. The term "pickles" originates from English cuisine, traditionally referring to a mix of vegetables marinated in spiced vinegar with sugar and seasonings. In this recipe, we use a reliable triple-pour method: the marinade is brought to a boil multiple times, allowing the ingredients to warm evenly while retaining their natural color. The fragrant aroma of dill, bay leaf, and coriander fills the kitchen during preparation, promising fantastic results. For extra shelf stability, you can pasteurize the jars, ensuring they keep perfectly even in a city apartment.
A bright and appetizing jar of mixed vegetables: crunchy cucumbers, sweet cherry tomatoes, and aromatic red onions make an excellent addition to any table.
Ingredients
- 35 very small cucumbers
- 20 cherry tomatoes
- 10 small red onions
- 15 garlic cloves
- 5-6 narrow carrots
- Dried dill umbels, bay leaf, black peppercorns, coriander seeds
Marinade per 1 liter (about 1 quart) of water
- 1 L (1 quart) water
- 60 g (1/4 cup) sugar
- 75 g (4 1/2 tbsp) salt
- 100 g (1/3 cup plus 1 tbsp) 6% vinegar
How to Make Cucumber, Red Onion, Carrot, and Cherry Tomato Pickles
Gather your vegetables: cucumbers, cherry tomatoes, red onions, garlic, and carrots. Soak the cucumbers in cold water. Scrub and wash the carrots. Peel the garlic and red onions. Prick the cherry tomatoes in a few places with a toothpick.
Choose small, firm cucumbers and ripe cherry tomatoes so they hold their shape during pickling.
Halve the small red onions. Leave small garlic cloves whole, and cut the larger ones in half. Slice the carrots into short, narrow strips. Trim the ends off the cucumbers.
Slice the vegetables: carrots into narrow strips, onions in half, and leave cucumbers whole after trimming the ends.
Wash the jars thoroughly and dry them in the oven. Place a dried dill umbel at the bottom of a prepared jar. Add a bay leaf, a few black and allspice peppercorns, and a teaspoon of coriander seeds. You can also toss in a couple of cloves and mustard seeds if you like.
Place a classic mix at the bottom of each jar: a dill umbel, peppercorns, coriander, and a bay leaf for rich aroma.
Pack the jar with several cucumbers and cherry tomatoes. Add the carrot strips and garlic. Arrange the vegetables attractively; aim for about half cucumbers and equal parts of the remaining vegetables.
Begin filling the jar, arranging the cucumbers, carrots, and cherry tomatoes evenly and beautifully.
Fill the jar almost to the top, leaving about a 2-centimeter (3/4-inch) headspace.
Fill the jar almost to the very top, leaving a couple of centimeters of headspace for the marinade.
Pour boiling water over the vegetables. Let them sit for a while, then drain the water into a saucepan.
The first step is pouring boiling water over the vegetables to warm them thoroughly before adding the marinade.
Prepare the marinade using the drained water: stir in the granulated sugar and plain table salt. Bring to a boil and let it bubble for a few minutes. Pour in the 6% vinegar.
Prepare the marinade using the drained water, adding salt, sugar, and finally vinegar for the necessary acidity.
Pour the boiling marinade into the jars over the vegetables. Cover the jars with sterilized lids and let them sit for 5 minutes. Drain the marinade back into the pot, bring it to a boil again, and pour it back into the jars. Repeat this process three times, allowing the vegetables to warm up gently in the hot liquid each time.
After the final pour of boiling marinade, immediately cover the jars with sterile lids for a tight seal.
Seal the jars tightly with sterilized lids. Invert them onto their lids. Cover with a wool blanket and leave until completely cool. The warm blanket creates a natural pasteurization process. Store the cooled pickles in a dark, cool place.
Invert the jars and wrap them in a blanket until completely cool to ensure natural pasteurization.
These cucumber, red onion, carrot, and cherry tomato pickles make a stunning addition to any festive spread or cozy family dinner. Serve them as a standalone appetizer or as a zesty side dish alongside roasted meats and poultry. The crunchy vegetables pair exceptionally well with potato dishes, from creamy mashed potatoes to golden roasted wedges with garlic and rosemary.
If you enjoy culinary experiments, try adding a few slices of celery root or small cauliflower florets to the jar—they blend beautifully into the mix and soak up the spiced marinade. If you don't have a cool root cellar, be sure to use the pasteurization tip: warm the jars in hot water before the final sealing. This ensures a tight seal and lets you enjoy the taste of summer until the next harvest.
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