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
Scale
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.
