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.
