Name: Pickled Cherry Tomatoes, Red Onions, and Cucumbers
Prep time: 10 min
Cook time: 5 min
Total time: PT-490212H58M24S
Cuisine: American
Ingredients: 2 cups cherry tomatoes; 1 medium red onion, thinly sliced; 1 medium cucumber, thinly sliced; 1 cup white vinegar; 1 cup water; 2 tablespoons sugar; 1 tablespoon salt; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes (optional); 2 tablespoons fresh dill, chopped

Pickled Cherry Tomatoes, Red Onions, and Cucumbers is a quick and vibrant recipe I like to make when I want something fresh, tangy, and full of flavor. With simple ingredients and minimal prep, this recipe transforms everyday vegetables into a crunchy, zesty addition to meals. Whether I serve it alongside grilled meat, toss it on a salad, or snack on it straight from the jar, this mix always delivers a satisfying bite.

Why You’ll Love This Recipe

I love this recipe because it’s fast, easy, and packed with flavor. The sweet and sour brine gives the vegetables a perfect balance of brightness and depth. I can prep it ahead of time, and it just gets better the longer it sits in the fridge. It's also a fantastic way for me to use up extra vegetables and have a healthy side or topping ready to go anytime.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cherry tomatoes
Red onion, thinly sliced
Cucumber, thinly sliced
White vinegar
Water
Sugar
Salt
Dried oregano
Red pepper flakes (optional)
Fresh dill, chopped

Directions

I start by washing and drying the cherry tomatoes, onion, and cucumber. Then I slice the onion and cucumber thinly.
In a saucepan, I combine the white vinegar, water, sugar, salt, oregano, and red pepper flakes. I bring this to a boil over medium heat and stir until the sugar and salt dissolve.
I place the vegetables into a clean glass jar or container.
I pour the hot pickling brine over the vegetables until they’re fully submerged.
I add the chopped dill, seal the jar, and let it cool before refrigerating.
I let the pickles chill in the fridge for at least 2 hours before eating, though I prefer to wait overnight for even more flavor.

Servings and timing

This recipe makes about 4 servings. It takes me around 10 minutes to prepare and at least 2 hours of chill time in the fridge before it's ready. For the best flavor, I often make it the night before.

Variations

I sometimes add sliced carrots or bell peppers for more color and crunch.
Swapping white vinegar for apple cider vinegar gives a slightly sweeter and fruitier brine.
I occasionally toss in a few crushed garlic cloves or mustard seeds to deepen the flavor.

Storage/Reheating

I store the pickled vegetables in an airtight container or jar in the fridge. They stay fresh and flavorful for up to 2 weeks. I don’t reheat them—these are best served cold or at room temperature.

FAQs

How long do these pickled vegetables last?

They stay good in the fridge for up to 2 weeks when stored in an airtight container.

Can I use a different vinegar?

Yes, I like using apple cider vinegar or rice vinegar for a different flavor twist.

Is it okay to add garlic or other spices?

Definitely. I often add garlic, mustard seeds, or peppercorns for more complexity.

Do I need to cook the vegetables?

No, I keep them raw so they stay crisp. The hot brine does all the work of infusing flavor.

Can I make a larger batch?

Yes, I just double or triple the ingredients while keeping the proportions the same.

Conclusion

This pickled cherry tomatoes, red onions, and cucumbers recipe is one I return to often. It’s fresh, flavorful, and incredibly easy to make. I love how it brightens up everything from sandwiches to grilled dishes, and it’s always a hit when I serve it to guests. With a jar of this in the fridge, I always have something tasty and crunchy to grab.