Pickled Cherry Tomatoes, Red Onions, and Cucumbers

If you’re a fan of tangy, refreshing, and perfectly balanced flavors, this dish is for you! Picture this: juicy cherry tomatoes, crisp cucumbers, and vibrant red onions all soaking in a zesty, flavorful brine that makes your taste buds dance with joy. The sweetness of the tomatoes, the crunch of the cucumbers, and the bite of the onions combine for a perfect, refreshing side dish that will brighten up any meal. Trust me, once you try this, you’ll want to have a jar in the fridge at all times. It’s simple, fresh, and absolutely delicious—perfect for a summer BBQ, a light lunch, or as a quick snack on the go.

Why You’ll Love Pickled Cherry Tomatoes, Red Onions, and Cucumbers

Vibrant and Refreshing: This pickle blend brings together some of the freshest ingredients, creating a lively dish that’s both colorful and refreshing.
Tangy and Sweet: The balance of vinegar, sugar, and seasoning creates a tangy yet sweet brine that perfectly complements the natural flavors of the veggies.
Quick and Easy: You won’t need hours to make this—just a quick pickling process, and you’re ready to enjoy these flavors in as little as an hour.
Versatile: These pickled veggies can be served with almost anything! Add them to sandwiches, salads, or as a topping for grilled meats. They’re a great way to elevate any meal.
Healthy and Light: The combination of fresh vegetables and a vinegar-based brine makes this a light and healthy addition to any dish. Plus, it’s a great way to sneak in some extra veggies.

Ingredients in Pickled Cherry Tomatoes, Red Onions, and Cucumbers

Here’s what you’ll need to create this tasty pickle:

Cherry Tomatoes: Sweet, juicy, and bite-sized—perfect for pickling. The tomatoes will absorb the brine beautifully, becoming even more flavorful.
Cucumbers: Crisp and refreshing, cucumbers add that perfect crunch that pairs so well with the tangy brine.
Red Onions: Slightly sweet and a little sharp, red onions give this dish a pop of color and flavor that balances out the veggies.
Garlic: Adds an aromatic punch and depth of flavor that complements the other ingredients.
Apple Cider Vinegar: The base of the brine. It gives that signature tang and helps preserve the veggies.
White Vinegar: Works alongside the apple cider vinegar to create a balanced acidity.
Sugar: To add a touch of sweetness that cuts through the tang and makes the pickle more enjoyable.
Salt: To enhance the flavors and help create the perfect brine.
Dried Oregano: Adds a little earthy, herby flavor that makes these pickles taste even more unique.
Black Peppercorns: A little spice to balance out the sweetness and tang.
Red Pepper Flakes: For those who like a little kick, red pepper flakes bring a touch of heat that elevates the entire dish.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Prepare the Veggies: Start by slicing the cherry tomatoes in half, the cucumbers into rounds or half-moons, and the red onions into thin slices. Place them all in a large jar or container.
Prepare the Brine: In a small saucepan, combine the apple cider vinegar, white vinegar, sugar, salt, garlic, oregano, black peppercorns, and red pepper flakes. Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar and salt. Let it simmer for about 2-3 minutes, until everything is well combined and fragrant.
Pour the Brine Over the Veggies: Once the brine is ready, carefully pour it over the vegetables in the jar, making sure they’re fully submerged. If necessary, press the veggies down a little to fit them in.
Let It Pickle: Allow the jar to cool to room temperature before sealing it with a lid. Place the jar in the fridge and let it sit for at least 1 hour. The longer they sit, the more the flavors will develop, so feel free to leave them in the fridge for up to 24 hours.
Serve and Enjoy: After the veggies have pickled, they’re ready to enjoy! Serve them chilled as a side dish, snack, or topping for your favorite meals.

Nutrition Facts

Servings: 4
Calories: 30 per serving
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 180mg
Total Carbohydrates: 7g
Dietary Fiber: 1g
Sugars: 4g
Protein: 1g
Calcium: 2% DV
Iron: 2% DV
Potassium: 250mg

Preparation Time

Prep Time: 10 minutes
Pickling Time: 1 hour (or up to 24 hours for best flavor)
Total Time: 1 hour 10 minutes

How to Serve Pickled Cherry Tomatoes, Red Onions, and Cucumbers

As a Side Salad: Pair these pickled veggies with a simple green salad to add a burst of flavor.
On Sandwiches: These pickles are perfect on sandwiches, wraps, or burgers, providing a tangy crunch to balance out the richness of meats and spreads.
With Grilled Meats: Serve them alongside grilled chicken, fish, or pork for a light, refreshing side that cuts through the richness of the meat.
In Tacos: Add a few spoonfuls to tacos for an extra punch of flavor. They work especially well with fish or chicken tacos.
With Cheese and Crackers: For a quick snack, pair them with your favorite cheese and crackers for a tangy contrast.

Additional Tips

Make It Spicy: If you like heat, add extra red pepper flakes or even a sliced jalapeño to the brine.
Customize the Veggies: You can easily swap out or add other veggies, like bell peppers, carrots, or even zucchini.
Use a Mason Jar: A mason jar works perfectly for storing these pickles, plus it gives the whole process a charming, homemade feel.
Keep It Cold: For the best crunch and flavor, store the pickles in the fridge and enjoy them chilled.
Quick Pickling: If you’re in a rush, you can make a quick pickle version by letting the veggies sit in the brine for just 30 minutes to an hour before enjoying them.

FAQ Section

Q1: How long can I store these pickled veggies?
A1: These pickles can be stored in the fridge for up to 2 weeks. After that, the veggies may start to lose their crunch.

Q2: Can I use different types of vinegar?
A2: Yes, you can experiment with different vinegars, such as white wine vinegar or red wine vinegar, for a slightly different flavor.

Q3: Can I add more vegetables to this recipe?
A3: Absolutely! Feel free to add carrots, bell peppers, or any other crunchy vegetables you like.

Q4: Can I make these pickles without sugar?
A4: Yes, you can omit the sugar if you prefer a more tangy and savory pickle. The veggies will still absorb the brine and have great flavor.

Q5: How long do the flavors develop?
A5: The flavors will start to develop after about 1 hour, but they’re best after a few hours to a day in the fridge.

Q6: Are these pickles spicy?
A6: The red pepper flakes add a mild spice, but you can adjust the heat to your liking by adding more or less.

Q7: Can I use this brine for other vegetables?
A7: Yes, you can use this brine for any vegetables you like. It works well with carrots, cauliflower, or even asparagus.

Q8: Can I make these pickles ahead of time?
A8: Yes, you can make them in advance and store them in the fridge for up to 2 weeks.

Q9: How do I make these pickles less tangy?
A9: If you want to reduce the tanginess, use less vinegar or dilute it with a bit of water to soften the flavor.

Q10: How long do these pickles last in the fridge?
A10: These pickles will last for up to 2 weeks in the fridge, making them a great snack or side dish option to have on hand!

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