Pickled Cherry Tomatoes, Red Onions, and Cucumbers Recipe
There’s nothing quite as delightful as making a fresh batch of Pickled Cherry Tomatoes, Red Onions, and Cucumbers. This quick-pickle medley brings together the juicy sweetness of cherry tomatoes, the crisp bite of cucumbers, and the unmistakable zing of red onions. The vibrant colors alone make this recipe a joy to prepare, but it’s the tangy, zesty flavor and satisfying crunch that’ll turn this into a staple in your fridge. Whether you’re adding them to salads, sandwiches, or just nibbling by the forkful, these pickles are proof that the simplest things can bring the biggest smiles.
Ingredients You’ll Need
You won’t believe how easy it is to whip up Pickled Cherry Tomatoes, Red Onions, and Cucumbers at home, using just a handful of pantry and produce staples. Each ingredient in this recipe plays a starring role in creating a jar full of color, texture, and craveable flavors.
- Cherry Tomatoes (2 cups, halved): These little bursts of juicy sweetness balance the acidity of the brine and look absolutely gorgeous in the jar.
- Red Onion (1 cup, thinly sliced): Brings a mild sharpness and vibrant purple ribbons that pickle beautifully and mellow out perfectly.
- Cucumber (1 1/2 cups, sliced into thin rounds or half-moons): Adds crunch and soak up that tangy flavor like a dream; use English or Persian cucumbers for the best texture.
- White Vinegar (1 cup): The tart backbone of your brine, it keeps everything crisp and provides that classic pickled taste.
- Water (1 cup): Balances the vinegar so your pickles aren’t overwhelming; it’s key for a mellow, bright flavor.
- Granulated Sugar (2 tablespoons): Just enough sweetness to round out the acidity and really make those veggies pop.
- Kosher Salt (1 tablespoon): Enhances flavor and helps draw out excess moisture, ensuring crisp, well-seasoned pickles.
- Garlic (2 cloves, smashed): Infuses a subtle savory note that lingers in the background of every bite.
- Black Peppercorns (1 teaspoon): Lends a subtle peppery warmth that marries perfectly with the brine.
- Mustard Seeds (1/2 teaspoon, optional): A fun pop of flavor if you like a little extra tang.
- Crushed Red Pepper Flakes (1/4 teaspoon, optional): For those who enjoy a mild kick of heat in their pickled veggies.
- Fresh Dill Sprigs (optional, for flavor): Not only do they look beautiful, but they also bring a fresh, herby aroma to the pickles.
How to Make Pickled Cherry Tomatoes, Red Onions, and Cucumbers
Step 1: Layer the Fresh Veggies
Start by grabbing a large heat-safe bowl or jar, and layer in your halved cherry tomatoes, thinly sliced red onions, and crisp cucumber rounds or half-moons. The key is to pack them fairly snug, so the brine can soak in and flavor every layer. Try alternating colors for a stunning presentation when you open the jar!
Step 2: Prepare the Pickling Brine
In a small saucepan, combine the white vinegar, water, granulated sugar, kosher salt, smashed garlic, black peppercorns, and your chosen optional spices (mustard seeds or red pepper flakes). Bring the mixture to a boil over medium-high heat, stirring occasionally to make sure the sugar and salt dissolve completely. This fragrant brine is what will infuse all the delicious tang and depth into your Pickled Cherry Tomatoes, Red Onions, and Cucumbers.
Step 3: Combine and Brine
Once your brine has reached a full boil, remove it from the heat and let it sit for just 1 to 2 minutes to cool slightly. Then, carefully and evenly pour the hot brine over your waiting veggies. Make sure everything is fully submerged; a little gentle pressing with a spoon helps if needed. If using dill sprigs, tuck them right on top for a burst of fresh herbal flavor.
Step 4: Chill and Pickle
Allow the mixture to cool to room temperature uncovered. Once no longer hot, seal the bowl or jar with a tight-fitting lid and refrigerate. For the best flavor (and deepest colors!), give your Pickled Cherry Tomatoes, Red Onions, and Cucumbers at least 4 hours in the fridge, but if you can resist, let them pickle overnight. The flavors just keep getting better!
How to Serve Pickled Cherry Tomatoes, Red Onions, and Cucumbers
Garnishes
This crunchy, tangy medley is sensational with a sprinkle of extra fresh dill or even a dusting of flaky sea salt just before serving. If you want to play up the color, toss in a handful of microgreens or snipped chives for contrast.
Side Dishes
Pickled Cherry Tomatoes, Red Onions, and Cucumbers pair beautifully with all sorts of mains. They absolutely shine piled alongside roasted meats, grilled fish, or even tucked next to a wedge of sharp cheddar. Try them over grain bowls, on avocado toast, or as a topper for your favorite burgers and sandwiches for a satisfying burst of brightness.
Creative Ways to Present
For a fun twist, serve these pickles in individual jars as part of a picnic spread, or layer them atop canapés for a pop of color at your next party. You can even chop them up and swirl them into creamy dips or egg salad for a surprise zing that wakes up any dish.
Make Ahead and Storage
Storing Leftovers
Stashing your Pickled Cherry Tomatoes, Red Onions, and Cucumbers in an airtight container in the refrigerator ensures they stay crisp and flavorful for up to two weeks. Just make sure the vegetables remain fully submerged in their brine each time you dip in.
Freezing
While it’s tempting to freeze such a vibrant batch, freezing isn’t recommended for this recipe, as it will greatly diminish the crisp texture that makes these pickles so irresistible. Enjoy them fresh from the fridge for the best bite.
Reheating
No reheating required—or recommended! The beauty of these quick pickles is that they are meant to be enjoyed cold, straight from the jar for maximum crunch and refreshment.
FAQs
Can I use different types of vinegar for this recipe?
Absolutely! While white vinegar gives a classic, neutral tang, you could switch it up with apple cider vinegar or rice vinegar for a slightly different flavor profile. Just keep in mind that very strong vinegars like malt or balsamic might overpower the fresh veggies.
How soon can I eat Pickled Cherry Tomatoes, Red Onions, and Cucumbers after making them?
Technically, you can dig in after as little as four hours in the fridge, but patience pays off! The pickles are most flavorful and well-balanced after chilling overnight.
Are Pickled Cherry Tomatoes, Red Onions, and Cucumbers spicy?
Not inherently. The basic recipe is mild and tangy, but you can add a touch of crushed red pepper flakes to the brine if you want a gentle kick of heat. Adjust to your spice preference!
Can I reuse the brine for a second batch?
It’s best to use fresh brine for each new batch of vegetables. Reusing brine can result in weaker flavors and less effective pickling, plus you may introduce unwanted bacteria from prior use.
What kinds of cucumbers work best in this pickle recipe?
English or Persian cucumbers are a top choice, as their thin skins and minimal seeds give a wonderful crunch without needing to be peeled. Regular cucumbers work in a pinch—just peel and seed them for best results.
Final Thoughts
It’s truly amazing how a simple medley of vegetables and brine can create something as bursting with flavor as Pickled Cherry Tomatoes, Red Onions, and Cucumbers. Give this colorful, tangy recipe a try, and let your meals shine with a pop of homemade brightness—you’ll wonder how you ever lived without a jar in your fridge!
Print
Pickled Cherry Tomatoes, Red Onions, and Cucumbers Recipe
- Total Time: 15 minutes (plus chilling time)
- Yield: About 4 cups
- Diet: Vegan
Description
Enjoy the tangy and zesty flavors of these quick pickled cherry tomatoes, red onions, and cucumbers. Perfect as a side dish or topping for sandwiches, these refrigerator pickles are easy to make and bursting with fresh ingredients.
Ingredients
Cherry Tomatoes:
2 cups cherry tomatoes (halved)
Red Onion:
1 cup red onion (thinly sliced)
Cucumber:
1 1/2 cups cucumber (sliced)
Brine:
1 cup white vinegar, 1 cup water, 2 tablespoons granulated sugar, 1 tablespoon kosher salt, 2 cloves garlic (smashed), 1 teaspoon black peppercorns, 1/2 teaspoon mustard seeds (optional), 1/4 teaspoon crushed red pepper flakes (optional), fresh dill sprigs (optional)
Instructions
- Layer Vegetables: In a heat-safe bowl or large jar, layer cherry tomatoes, red onion, and cucumbers.
- Prepare Brine: In a saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, and optional spices. Boil and let cool slightly.
- Add Brine: Pour the hot brine over the vegetables, ensuring they are submerged. Add dill sprigs if desired.
- Chill: Cool to room temperature, cover, and refrigerate for at least 4 hours or overnight.
Notes
- Store pickles in the fridge for up to 2 weeks.
- Great for sandwiches, bowls, or as a zesty side.
- Use English or Persian cucumbers for best texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish, Condiment
- Method: Stovetop, Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 15
- Sugar: 2g
- Sodium: 210mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
