If you’re looking to brighten up any meal with a punch of tangy, crisp, and vibrant flavors, this Pickled Cherry Tomatoes, Red Onions, and Cucumbers Recipe is your new best friend. It’s a simple yet incredibly versatile dish that transforms fresh summer vegetables into a zesty, colorful pickle medley. Perfect for adding that lively crunch to sandwiches, salads, or even as a stand-alone snack, this recipe combines the natural sweetness of cherry tomatoes with the sharp bite of red onions and refreshing cucumber slices, all beautifully immersed in a spiced vinegar brine. Once you try this Pickled Cherry Tomatoes, Red Onions, and Cucumbers Recipe, you’ll wonder how you ever lived without it in your kitchen!
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a crucial role in balancing the texture, flavor, and color. From the juicy burst of cherry tomatoes to the aromatic spices that give the brine its signature tang, this list lays the foundation for pickling perfection.
- Cherry tomatoes (1 pint, halved): Their natural sweetness and juiciness provide a luscious base that soaks up the tangy brine beautifully.
- Cucumber (1 medium, sliced): Adds a cool, crisp texture that complements the softness of the tomatoes.
- Red onion (1 small, thinly sliced): Brings a sharp, robust flavor that mellows as it pickles.
- White vinegar (1 cup): The acidic backbone that preserves and flavors the vegetables.
- Water (1/2 cup): Softens the vinegar’s intensity for balanced tanginess.
- Sugar (2 tbsp): Balances the acidity and enhances the natural sweetness.
- Salt (1 tbsp): Essential for drawing out moisture and intensifying flavors.
- Mustard seeds (1/2 tsp): Adds a subtle warmth and slight crunch that enlivens the brine.
- Black peppercorns (1/2 tsp): Lends gentle heat and complexity.
- Red pepper flakes (1/4 tsp, optional): For those who like a little kick in their pickles.
- Garlic cloves (2, smashed): Imparts aromatic depth that beautifully infuses with the veggies.
- Fresh dill sprigs (optional): Adds a fresh herbal note that brightens the final dish.
How to Make Pickled Cherry Tomatoes, Red Onions, and Cucumbers Recipe
Step 1: Prepare the Vegetables
Start by giving your cherry tomatoes a quick rinse before slicing them in half so they’ll soak up the brine faster. Then, slice your cucumber into thin rounds to keep that satisfying crunch intact. Finally, peel and thinly slice the red onion—you want delicate ribbons that won’t overpower the other flavors but will add that classic tangy bite. Place all these beauties into a clean glass jar or airtight container, making sure they’re neatly layered for even pickling.
Step 2: Make the Brine
Next, it’s all about crafting that flavorful brine. Combine the white vinegar, water, sugar, salt, mustard seeds, black peppercorns, red pepper flakes if you want heat, and smashed garlic cloves in a small saucepan. Warm this mixture over medium heat, stirring gently until the sugar and salt dissolve completely. This process infuses the spices and garlic into the liquid, delivering the perfect balance of tartness, sweetness, and spice that will transform your vegetables.
Step 3: Pour the Brine
Carefully pour the hot brine over the vegetables in your jar, ensuring every piece is fully submerged. You can use a spoon to press down the veggies lightly, making sure no air pockets remain. This step is key for optimal pickling and flavor absorption. Once the brine meets your veggies, you’re nearly there!
Step 4: Cool and Refrigerate
Allow the jar to cool to room temperature before sealing it tightly with a lid. This cooling step prevents condensation that can water down the pickles. Pop it in the fridge and exercise a little patience—the pickled veggies need at least 2-3 hours to soak up all that tangy goodness, though leaving them overnight will deepen the flavors beautifully.
Step 5: Serve
Once the wait is over, your vibrant and flavorful pickled vegetables are ready to enjoy. These pickles will maintain their best texture and taste for 1-2 weeks stored in the fridge, making them a convenient, delicious addition to your meals anytime.
How to Serve Pickled Cherry Tomatoes, Red Onions, and Cucumbers Recipe
Garnishes
Fresh dill sprigs are a delightful garnish that brightens the pickled vegetables with a hint of herbaceous charm. You can also sprinkle a bit of freshly chopped parsley or chives to add a lively pop of green and an extra touch of freshness.
Side Dishes
This Pickled Cherry Tomatoes, Red Onions, and Cucumbers Recipe pairs wonderfully with grilled meats, sandwiches, or charcuterie boards. It’s a fantastic palate cleanser alongside rich or spicy dishes, cutting through heaviness with its zesty crunch. Try it with tacos, burgers, or even a simple bowl of rice and beans for an instant upgrade.
Creative Ways to Present
For a pretty appetizer, serve the pickles alongside cream cheese-stuffed mini peppers or atop crostini with a smear of goat cheese. Layer these pickles in salads or use as a vibrant topping on avocado toast for a tangy surprise. The colors are so stunning that serving them in clear glass jars or bowls keeps your table looking fresh and inviting!
Make Ahead and Storage
Storing Leftovers
Leftover pickled cherry tomatoes, onions, and cucumbers should be stored in an airtight container in the refrigerator. The flavors will continue to develop over time, so each bite might surprise you with a new twist of tang. Do enjoy them within one to two weeks for the best texture and flavor.
Freezing
Freezing is not recommended for this Pickled Cherry Tomatoes, Red Onions, and Cucumbers Recipe since the water content in these vegetables makes them prone to becoming mushy when thawed. Stick to refrigeration to keep that crisp bite intact.
Reheating
There’s no need to reheat these pickles. Their bright, lively flavor shines best served cold or at room temperature. Just bring them out of the fridge a little before serving if you prefer them less chilled.
FAQs
Can I use other types of vinegar instead of white vinegar?
Absolutely! You can experiment with apple cider vinegar or rice vinegar for a slightly different flavor profile. Each vinegar will add its own unique character to the pickle, so feel free to customize to your taste.
How long do pickled vegetables usually last in the fridge?
Properly stored in an airtight jar, these pickled vegetables will generally stay flavorful and crisp for about 1 to 2 weeks. Beyond that, they may start to soften and lose their freshness.
Can I make this recipe spicier?
Definitely. Increasing the amount of red pepper flakes or adding slices of fresh chili peppers can kick up the heat. Just add these elements cautiously to avoid overwhelming the natural flavors.
Is it necessary to simmer the brine?
While you can pour cold brine over the vegetables, simmering helps dissolve the sugar and salt completely and extracts more flavor from the spices and garlic, giving you a richer final pickle.
Can this recipe be made vegan and gluten-free?
Yes! This recipe is naturally vegan and gluten-free, making it a perfect addition to a variety of dietary preferences without any modifications.
Final Thoughts
There’s something truly magical about the way tangy, crisp pickles can elevate everyday meals, and this Pickled Cherry Tomatoes, Red Onions, and Cucumbers Recipe is no exception. It’s quick to assemble yet packed with flavor that bursts in every bite. I wholeheartedly encourage you to dive into this recipe and make it a staple in your kitchen—your taste buds will thank you every time.
Print
Pickled Cherry Tomatoes, Red Onions, and Cucumbers Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes plus 2-3 hours pickling time
- Yield: 4 servings
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A quick and tangy recipe for pickled cherry tomatoes, red onions, and cucumbers that can be prepared in just 15 minutes. Perfect as a zesty side dish or condiment, these crisp vegetables are soaked in a flavorful vinegar brine spiced with mustard seeds, peppercorns, and garlic.
Ingredients
Vegetables
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1 small red onion, thinly sliced
Brine
- 1 cup white vinegar
- 1/2 cup water
- 2 tbsp sugar
- 1 tbsp salt
- 1/2 tsp mustard seeds
- 1/2 tsp black peppercorns
- 1/4 tsp red pepper flakes (optional, for heat)
- 2 garlic cloves, smashed
Garnish
- Fresh dill sprigs (optional)
Instructions
- Prepare the vegetables: Slice the cherry tomatoes in half, slice the cucumber into thin rounds, and thinly slice the red onion. Place all the vegetables in a clean glass jar or container with a tight-fitting lid.
- Make the brine: In a small saucepan, combine the white vinegar, water, sugar, salt, mustard seeds, black peppercorns, red pepper flakes (if using), and smashed garlic cloves. Bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar and salt have completely dissolved. Remove from heat.
- Pour the brine: Carefully pour the hot brine over the vegetables in the jar, making sure they are fully submerged. Use a spoon to press down the vegetables if needed to ensure they are covered by the liquid.
- Cool and refrigerate: Allow the jar to cool to room temperature uncovered. Once cooled, seal the jar with the lid and place it in the refrigerator. Let the vegetables pickle for at least 2-3 hours, preferably overnight, to develop flavor.
- Serve: After pickling, the vegetables are ready to enjoy as a flavorful side or topping. They can be stored in the refrigerator for 1-2 weeks. Garnish with fresh dill sprigs if desired before serving.
Notes
- For a spicier kick, add more red pepper flakes or include sliced jalapeños.
- Use a non-reactive container such as glass to avoid metallic taste.
- The longer the vegetables pickle, the more flavorful they become.
- Make sure the vegetables are fully submerged in the brine to prevent spoilage.
- You can use apple cider vinegar instead of white vinegar for a different flavor profile.
