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.
Pickled Cherry Tomatoes, Red Onions, and Cucumbers
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes + 2 hours chill time
- Yield: 4 servings
- Category: Side Dish
- Method: Pickling
- Cuisine: American
- Diet: Vegan
Description
A quick and vibrant mix of pickled cherry tomatoes, red onions, and cucumbers in a tangy, flavorful brine. Perfect as a snack, side dish, or topping for various meals.
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
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh dill, chopped
Instructions
- Wash and dry the cherry tomatoes, red onion, and cucumber. Slice the onion and cucumber thinly.
- In a saucepan, combine the white vinegar, water, sugar, salt, oregano, and red pepper flakes. Bring to a boil over medium heat, stirring until sugar and salt dissolve.
- Place the vegetables into a clean glass jar or container.
- Pour the hot brine over the vegetables until fully submerged.
- Add the chopped dill, seal the jar, and let it cool before refrigerating.
- Chill in the refrigerator for at least 2 hours before serving, preferably overnight for more flavor.
Notes
- Add sliced carrots or bell peppers for more color and crunch.
- Use apple cider or rice vinegar for a different flavor profile.
- Include garlic cloves or mustard seeds for deeper flavor.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 45
- Sugar: 6g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
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