If you’re looking to brighten up your meals with a burst of tangy, crunchy, and fresh flavors, this Pickled Cherry Tomatoes, Red Onions, and Cucumbers Recipe is an absolute game-changer. It’s a delightful combination of sweet cherry tomatoes, crisp cucumbers, and sharp red onions, all perfectly soaked in a flavorful brine that’s lightly spiced and irresistibly addictive. Whether you want a quick side, a topping for sandwiches, or just a zesty snack, this recipe will become your go-to for adding vibrant color and an exciting zing to your plate.
Ingredients You’ll Need
These ingredients are refreshingly simple yet come together to create an irresistible balance of sweet, sour, and savory notes. Each one plays a crucial role—whether it’s the juicy burst from the cherry tomatoes or the unmistakable sharpness from the onions—giving the dish a perfect harmony of flavor and texture.
- Cherry tomatoes (1 pint, halved): Sweet and juicy, they add vibrant color and pop of freshness.
- Cucumber (1 medium, sliced): Cool and crisp for a crunchy contrast.
- Red onion (1 small, thinly sliced): Adds sharpness and a lovely purple hue.
- White vinegar (1 cup): The acidic base for the brine that balances the sweetness.
- Water (1/2 cup): Dilutes the vinegar just enough for gentle pickling.
- Sugar (2 tbsp): Brings a subtle sweetness that rounds out the tang.
- Salt (1 tbsp): Essential to enhance all the natural flavors and preserve.
- Mustard seeds (1/2 tsp): Add a tiny punch of warmth and texture.
- Black peppercorns (1/2 tsp): Introduce mild heat and depth.
- Red pepper flakes (1/4 tsp, optional): For a little kick of spiciness if you like heat.
- Garlic cloves (2, smashed): Impart a fragrant, savory note to the brine.
- Fresh dill sprigs (optional): Great for garnishing with an herby freshness.
How to Make Pickled Cherry Tomatoes, Red Onions, and Cucumbers Recipe
Step 1: Prepare the Vegetables
Start by slicing the cherry tomatoes in half so every bite bursts with flavor. Cut the cucumber into thin rounds to keep the pickles light and crunchy. Thinly slice the red onion to bring out its sharpness without overpowering the other ingredients. Gather all the veggies and place them in a clean glass jar or container with a tight-fitting lid—this will be your pickling vessel.
Step 2: Make the Flavored 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. Heat over medium heat, stirring occasionally until the sugar and salt completely dissolve. This warm brine is where all the magic happens, marrying sweet, sour, and savory notes perfectly. Then, remove it from the heat.
Step 3: Pour the Brine Over the Vegetables
Carefully pour the hot brine into the jar, making sure the vegetables are fully submerged—this is key for even pickling. Use a spoon to gently press down the veggies to help them soak up all those zesty flavors.
Step 4: Cool and Refrigerate
Let the jar cool to room temperature before sealing it tight. Place the jar in the fridge, where the flavors will mingle and intensify. For best results, let it pickle for at least 2 to 3 hours; an overnight rest will make the tang even deeper and more complex.
Step 5: Ready to Serve
Once your Pickled Cherry Tomatoes, Red Onions, and Cucumbers Recipe has had time to rest, it’s ready to enjoy. These vibrant pickles will stay fresh in the fridge for up to 1 to 2 weeks, making them a perfect make-ahead treasure.
How to Serve Pickled Cherry Tomatoes, Red Onions, and Cucumbers Recipe
Garnishes
A sprinkle of fresh dill sprigs adds an aromatic touch and a burst of green that makes your pickle presentation pop. You might also toss in some freshly cracked black pepper or a drizzle of olive oil if serving alongside grilled dishes.
Side Dishes
This pickled trio complements rich dishes beautifully—think creamy cheeses, roasted meats, or hearty sandwiches. It’s a fantastic palate cleanser when paired with heavier or fried foods, cutting through richness with its crisp acidity.
Creative Ways to Present
Serve these pickles on a bright charcuterie board next to crusty bread and assorted cheeses for a colorful, flavorful spread. Or use them as a topping on tacos, burgers, or grain bowls to add that irresistible tang and crunch. The vibrant colors alone will make your dish stand out!
Make Ahead and Storage
Storing Leftovers
Transfer the pickled vegetables into a sealed glass jar or airtight container and keep them refrigerated. They maintain their crisp texture and complex flavor for up to two weeks, so you can enjoy them at your leisure.
Freezing
Since pickled vegetables are best enjoyed crisp, freezing is not recommended here—it can cause the veggies to become mushy and lose their delightful snap.
Reheating
Pickled vegetables are designed to be enjoyed cold or at room temperature. Heating them risks softening their texture and losing that fresh tang, so just enjoy straight from the fridge or let them sit out for a bit before serving.
FAQs
Can I use other types of tomatoes in this Pickled Cherry Tomatoes, Red Onions, and Cucumbers Recipe?
While cherry tomatoes are preferred for their size and sweetness, you can experiment with grape or even small heirloom tomatoes. Just make sure to adjust the slicing so all pieces are similar in size for even pickling.
What if I don’t have white vinegar on hand?
White vinegar is mild and bright, perfect for pickling, but you can substitute with apple cider vinegar for a slightly fruity twist. Just keep the 1:1 ratio and taste the brine before pouring.
How spicy is this recipe if I include red pepper flakes?
The red pepper flakes add a gentle heat that doesn’t overpower the flavors. If you prefer things mild, feel free to skip them or use less. You can always add more later if you want an extra kick!
Can I make this recipe vegan and gluten-free?
Yes! This recipe is naturally vegan and gluten-free as it relies on fresh vegetables and a simple vinegar-based brine with spices, making it perfect for many diets.
How long do I need to wait before the pickles taste good?
Although you can enjoy them after just 2 or 3 hours, letting them rest overnight allows the flavors to deepen and the vegetables to soften slightly, giving the best taste experience.
Final Thoughts
I can’t recommend this Pickled Cherry Tomatoes, Red Onions, and Cucumbers Recipe enough for anyone craving a quick, flavorful, and colorful addition to their meal. It’s simple to make, beautifully vibrant, and packed with layers of delicious tang that’ll brighten up everything from sandwiches to salads. Give it a try—you’re going to love how effortlessly it takes your dishes to the next level!
Print
Pickled Cherry Tomatoes, Red Onions, and Cucumbers Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes plus 2-12 hours pickling time
- Yield: 4 servings
- Category: Pickles & Preserves
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Pickled Cherry Tomatoes, Red Onions, and Cucumbers recipe offers a quick and tangy way to preserve fresh vegetables with a spicy brine. Bursting with vibrant flavors, the pickled veggies make a perfect crunchy side, salad topper, or snack.
Ingredients
Vegetables
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1 small red onion, thinly sliced
Pickling 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 (Optional)
- Fresh dill sprigs
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 to prepare for pickling.
- Make the brine: In a small saucepan, combine white vinegar, water, sugar, salt, mustard seeds, black peppercorns, red pepper flakes (if using), and smashed garlic cloves. Bring it to a gentle simmer over medium heat, stirring occasionally until the sugar and salt are fully dissolved. Remove from heat once done.
- Pour the brine: Carefully pour the hot brine over the vegetables in the jar, making sure the vegetables are fully submerged. Use a spoon to press down the vegetables if necessary to avoid any floating.
- Cool and refrigerate: Let the jar cool to room temperature before sealing with the lid. Place the jar in the refrigerator and allow the vegetables to pickle for at least 2-3 hours, though overnight is preferable for deeper flavor.
- Serve: Enjoy the pickled vegetables chilled. They keep well in the refrigerator for up to 1-2 weeks and are perfect as a tangy side or crunchy snack.
Notes
- For best flavor, allow the vegetables to pickle overnight.
- You can adjust the red pepper flakes to control the level of spiciness.
- Use a clean, airtight jar to ensure the longevity and safety of your pickles.
- Fresh dill sprigs add aroma and an extra layer of flavor if desired.
- Store pickles in the refrigerator; this is a quick refrigerator pickle method and not for long-term shelf stability.
