If you’re searching for a vibrant, tangy treat that brightens up any meal, this Pickled Cherry Tomatoes, Cucumber, and Red Onion Recipe is about to become your new obsession. It’s a simple, fresh, and colorful combination that perfectly balances the juicy sweetness of cherry tomatoes, the cool crunch of cucumber, and the sharp bite of red onion. With a brine that sings of vinegar, garlic, and warming spices, this pickle medley is irresistibly crisp and full of flavor, making it a knockout addition to everything from sandwiches to salads.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, blending together to create a pickled masterpiece that’s both refreshing and packed with flavor. The veggies offer a wonderful variety of textures and colors while the spices and brine add depth and zing.
- Cherry Tomatoes: Halved for maximum flavor absorption and a burst of sweetness in every bite.
- Cucumber: Thinly sliced for crisp, cool contrast that balances the acidity.
- Red Onion: Thin slices bring a punchy, slightly sweet sharpness to the mix.
- White Vinegar: The essential tangy base that pickles and preserves the vegetables beautifully.
- Water: Dilutes the vinegar slightly to keep the brine balanced and not too overpowering.
- Sugar: Adds subtle sweetness to mellow the vinegar’s sharpness.
- Salt: The key seasoning that enhances all the natural flavors.
- Mustard Seeds: Provide a gentle spiciness and earthy aroma for complexity.
- Black Peppercorns: Add a mild heat and fragrant peppery notes.
- Red Pepper Flakes (optional): Give a little kick if you enjoy some heat.
- Garlic Cloves: Smashed to release their pungent, savory goodness into the brine.
- Fresh Dill Sprigs (optional): For a fresh herbal finish when serving.
How to Make Pickled Cherry Tomatoes, Cucumber, and Red Onion Recipe
Step 1: Prepare the Vegetables
Begin by lovingly slicing the cherry tomatoes in half, creating tender pockets ready to soak up the brine. Thinly slice your cucumber into delicate rounds that still maintain a satisfying crunch. Finally, cut the red onion into thin slivers that will soften just enough while pickling to keep their vibrant flavor. Gently place all these colorful veggies into a clean glass jar or container with a tight-fitting lid – this is where the magic will happen.
Step 2: Make the Brine
In a small saucepan, combine the white vinegar, water, sugar, salt, mustard seeds, black peppercorns, red pepper flakes if you’re feeling adventurous, and the smashed garlic cloves. Warm the mixture over medium heat until it just begins to simmer, stirring occasionally to dissolve the sugar and salt completely. This fragrant brine is what transforms fresh vegetables into crunchy, tangy pickles full of punchy flavor. Once everything is melded together beautifully, remove the pan from the heat.
Step 3: Pour the Brine
Carefully pour the hot brine over your prepared vegetables in the jar, making sure each ingredient is fully submerged. Use a spoon if needed to gently press down the veggies so they soak up that amazing liquid. This step seals in flavor and ensures your pickles come out perfectly infused and crisp.
Step 4: Cool and Refrigerate
Allow the jar to cool to room temperature before covering it with the lid to prevent condensation or a cooking effect on your vegetables. Pop it into the refrigerator and let those flavors mingle for at least 2 to 3 hours, though an overnight rest will deepen the taste and texture dramatically.
Step 5: Serve and Enjoy
After patiently waiting, your pickled cherry tomatoes, cucumber, and red onion are ready to shine. The vegetables will keep delighting your taste buds for up to one or two weeks in the fridge, so you can enjoy their vibrant flavor anytime you want a quick tangy snack or a flavorful topping.
How to Serve Pickled Cherry Tomatoes, Cucumber, and Red Onion Recipe
Garnishes
Fresh dill sprigs make an ideal garnish for this pickle medley, adding a lovely herbal brightness that complements the vinegar and spices. A light sprinkle of freshly cracked black pepper before serving intensifies the savory notes and adds a pop of color.
Side Dishes
This Pickled Cherry Tomatoes, Cucumber, and Red Onion Recipe pairs wonderfully with grilled meats, sandwiches, or hearty grain bowls. It’s also fantastic alongside creamy dishes like avocado toast or soft cheeses, as the acidity cuts through richness beautifully.
Creative Ways to Present
For a stylish twist, serve your pickled vegetables in small mason jars or mini bowls at parties as a tangy side or appetizer. You can also toss them into leafy salads for added crunch or layer them on burgers and tacos to bring delightful texture and zing to every bite.
Make Ahead and Storage
Storing Leftovers
Store your pickled cherry tomatoes, cucumber, and red onion in a tightly sealed jar or container in the refrigerator. They will keep up to 1-2 weeks, each day tasting even better as the flavors continue to develop.
Freezing
Freezing is not recommended for this recipe because the texture of the vegetables will become mushy once thawed. For best results, enjoy fresh or refrigerated pickles within the suggested timeframe.
Reheating
Since this dish is meant to be enjoyed cold or at room temperature, there is no need for reheating. Simply serve straight from the fridge or allow to sit out a few minutes to take off the chill for enhanced flavor release.
FAQs
Can I use different types of vinegar for this recipe?
Absolutely! While white vinegar gives a crisp, clean taste, you can experiment with apple cider vinegar for a fruitier note or rice vinegar for a milder, slightly sweet flavor. Just keep the acidity level comparable for proper preservation.
How long do I need to wait before eating these pickles?
Technically, you can start enjoying them after 2-3 hours, but leaving them overnight in the fridge allows the flavors to meld beautifully and the vegetables to fully absorb the brine.
Are these pickled vegetables spicy?
They have a gentle warming from the mustard seeds and optional red pepper flakes, but nothing too fiery unless you decide to add more red pepper flakes. You can adjust the heat level to your liking.
Can I add other vegetables to this recipe?
Definitely! Feel free to experiment with sliced radishes, bell peppers, or even carrots. Just remember to adjust the thickness of slices to ensure even pickling and maintain crunch.
Is this recipe suitable for vegans and vegetarians?
Yes! This entire recipe uses plant-based ingredients and is perfect for vegan and vegetarian diets. It also makes a great tangy addition to many dishes for anyone looking to add flavor without animal products.
Final Thoughts
I can’t recommend this Pickled Cherry Tomatoes, Cucumber, and Red Onion Recipe enough for anyone who loves fresh, flavorful, and easy dishes that bring color and zing to the table. Whip it up for a quick snack or to enhance your favorite meals—it’s a game changer, truly. Dive in, and let this vibrant pickled trio brighten your plate and your day!
Print
Pickled Cherry Tomatoes, Cucumber, and Red Onion Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A quick and refreshing recipe for Pickled Cherry Tomatoes, Red Onions, and Cucumbers that combines fresh vegetables with a tangy, spicy brine. Perfect as a flavorful side dish, condiment, or snack, these pickled veggies come together in just 15 minutes of prep and develop vibrant flavors after a few hours in the refrigerator.
Ingredients
Vegetables
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, sliced into thin rounds
- 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
- Fresh dill sprigs (optional, for garnish)
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 fully dissolved. Remove from heat.
- Pour the brine: Carefully pour the hot brine over the vegetables in the jar, ensuring they are fully submerged. Use a spoon to gently press down the vegetables if necessary to keep them immersed in the liquid.
- Cool and refrigerate: Let the jar cool to room temperature. Seal it with the lid and place in the refrigerator. Allow the vegetables to pickle for at least 2-3 hours or preferably overnight for best flavor.
- Serve: Enjoy these pickled vegetables as a tangy side, topping, or snack. They will keep fresh and flavorful in the refrigerator for up to 1-2 weeks.
Notes
- For extra flavor, add fresh dill sprigs to the jar before sealing.
- Adjust the amount of red pepper flakes depending on your preferred spice level or omit for a milder pickle.
- Use a clean glass jar with a tight-fitting lid to ensure proper pickling and storage.
- Let the pickles sit overnight for deeper flavor absorption.
- These pickled vegetables are great for sandwiches, salads, or served alongside grilled meats.
