This quick pickled mix of cherry tomatoes, red onions, and cucumbers is crisp, tangy, and bursting with flavor. It’s a vibrant, refreshing side or topping that I love to keep in the fridge to brighten up sandwiches, salads, and grain bowls.
Why You’ll Love This Recipe
I love how easy this recipe is to throw together with just a few ingredients. The vegetables stay crisp and colorful, and the tangy, slightly sweet brine adds so much flavor. It’s a great way to use up extra produce and gives my meals a fresh, zesty boost. Best of all, there's no need for canning.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cherry tomatoes
- Red onions
- Cucumbers
- White vinegar or apple cider vinegar
- Water
- Sugar
- Salt
- Garlic cloves (optional)
- Whole peppercorns (optional)
- Fresh herbs like dill or parsley (optional)
directions
- I slice the cucumbers and red onions thinly, and I leave the cherry tomatoes whole or cut them in half if they’re large.
- I pack the vegetables tightly into clean jars or containers.
- In a saucepan, I combine the vinegar, water, sugar, and salt. I bring it to a boil, then remove it from heat.
- If I’m using garlic, peppercorns, or herbs, I add them to the jars with the vegetables.
- I carefully pour the hot brine over the vegetables until they’re fully submerged.
- I let them cool to room temperature before sealing and refrigerating.
- I wait at least 4 hours before eating, but they taste even better after 24 hours.
Servings and timing
This recipe makes about 2-3 pint-sized jars, which serves around 6-8 people as a side or topping. Prep time is 10 minutes, and the brine takes just 5 minutes to make. I recommend chilling for at least 4 hours before serving.
Variations
Sometimes I add sliced jalapeños or red pepper flakes for heat. Swapping white vinegar for rice vinegar gives it a milder taste. I’ve also tossed in carrot slices or radishes for extra crunch and color. For a more herbaceous flavor, I use fresh thyme or rosemary.
storage/reheating
I store the pickled vegetables in sealed jars in the fridge for up to 2 weeks. There’s no need to reheat them—just scoop out what I need and serve cold or at room temperature.
FAQs
Do I have to use a specific type of vinegar?
I usually use white vinegar or apple cider vinegar, but rice vinegar or white wine vinegar also works well.
Can I reuse the pickling brine?
Yes, I sometimes reuse it once for a second batch, but the flavor will be slightly less intense.
How do I keep the vegetables crisp?
I slice the cucumbers thicker and don’t overcook the brine. Cooling the veggies quickly in the fridge helps too.
Are these safe for long-term storage?
No, since they aren’t canned, I keep them refrigerated and use them within two weeks.
Can I pickle other vegetables with this brine?
Absolutely. I’ve used it for radishes, carrots, green beans, and even cauliflower.
Conclusion
These pickled cherry tomatoes, red onions, and cucumbers are a simple and delicious way to add brightness and crunch to my meals. They’re easy to make, endlessly adaptable, and always add that perfect tangy kick. I love having a jar or two on hand for whenever I need a flavor boost.
Pickled Cherry Tomatoes, Red Onions, and Cucumbers
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes + chilling
- Yield: Small jars (serves 6–8)
- Category: Side Dish, Condiment
- Method: Quick Pickling
- Cuisine: American
- Diet: Vegan
Description
These quick pickled cherry tomatoes, red onions, and cucumbers are crisp, tangy, and bursting with flavor. This easy no-canning recipe comes together in minutes with vinegar, garlic, herbs, and spices. A perfect topping for salads, sandwiches, and grain bowls—or a refreshing side dish ready in just a few hours!
Ingredients
- Cherry tomatoes (whole or halved)
- Red onions (thinly sliced)
- Cucumbers (thinly sliced)
- White vinegar or apple cider vinegar
- Water
- Sugar
- Salt
- Garlic cloves (optional)
- Whole peppercorns (optional)
- Fresh herbs like dill or parsley (optional)
Instructions
- Slice cucumbers and red onions thinly; leave cherry tomatoes whole or halve if large.
- Pack the vegetables into clean jars or containers.
- In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, then remove from heat.
- If using garlic, peppercorns, or herbs, add them to the jars.
- Pour the hot brine over the vegetables until fully submerged.
- Let cool to room temperature, then seal and refrigerate.
- Chill for at least 4 hours before serving, or overnight for best flavor.
Notes
- Add sliced jalapeños or red pepper flakes for spice.
- Use rice vinegar for a milder flavor for a more floral note.
- Try adding radishes, carrots, or green beans for variety.
- Store in the fridge for up to 2 weeks—no canning needed.
- Best served cold or at room temperature.
