Marinated Cherry Tomatoes, Pickled Shallots & Radishes with a Citrus Twist

Marinated Cherry Tomatoes, Pickled Shallots & Radishes with a Citrus Twist

Ingredients:

• 2 cups cherry tomatoes, halved
• 1 cup shallots, thinly sliced
• 1 cup radishes, thinly sliced
• 1 cup white wine vinegar
• 1/2 cup fresh orange juice
• 1/4 cup honey or agave syrup
• 1 tsp sea salt
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 1/2 tsp crushed red pepper flakes
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh cilantro, chopped
• Zest of 1 lemon
• Zest of 1 lime

Instructions:

1. In a medium saucepan, combine the white wine vinegar, fresh orange juice, honey, sea salt, peppercorns, mustard seeds, and red pepper flakes. Heat over medium, stirring until the honey and salt dissolve. Bring just to a simmer, then remove from heat and let cool slightly.
2. In a large mixing bowl, combine the halved cherry tomatoes, sliced shallots, and radishes. Add the lemon and lime zest, along with the chopped dill and cilantro. Gently toss to mix.
3. Pour the warm pickling liquid over the vegetables, ensuring everything is submerged. Let it cool to room temperature.
4. Transfer the marinated mixture into sterilized jars, pressing down gently to remove air bubbles. Seal tightly and refrigerate for at least 24 hours before serving to allow the flavors to develop.
5. Serve this tangy and refreshing mix as a side dish, over salads, or as a vibrant topping for grilled meats and fish. Enjoy the bright, citrusy flavors that elevate these marinated vegetables.