Description
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These Pickled Cherry Tomatoes, Red Onions, and Cucumbers are the perfect addition to any meal! Sweet, tangy, and crunchy, this quick pickling recipe brings out the best in fresh summer vegetables. The simple brine of vinegar, sugar, and spices creates a flavorful pickle that will brighten up salads, sandwiches, or serve as a perfect snack. Easy to make, and they’re ready to eat in just a few hours!
Ingredients
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1 pint cherry tomatoes, halved
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1 medium cucumber, sliced
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1 small red onion, thinly sliced
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1 cup white vinegar
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1/2 cup water
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2 tbsp sugar
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1 tbsp salt
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1/2 tsp mustard seeds
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1/2 tsp black peppercorns
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1/4 tsp red pepper flakes (optional, for heat)
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2 garlic cloves, smashed
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Fresh dill sprigs (optional, for garnish)
Instructions
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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.
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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 dissolved. Remove from heat.
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Pour the brine: Carefully pour the hot brine over the vegetables in the jar, ensuring the vegetables are fully submerged. If necessary, use a spoon to press down the vegetables.
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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 (or overnight) before serving.
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Serve: These pickled vegetables are ready to enjoy after a few hours and will keep in the fridge for up to 1-2 weeks.
Notes
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You can adjust the sweetness or saltiness of the brine by adding more sugar or salt to taste.
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For extra flavor, try adding a few sprigs of fresh dill to the jar before pouring in the brine.
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This recipe can be doubled or halved depending on the number of servings needed.
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If you prefer a milder pickle, omit the red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 25
- Sugar: 5g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0g