This easy recipe brings together cherry tomatoes, crunchy cucumbers, and zesty onions in a tangy pickle brine. Perfect for a refreshing snack or as a fun topping for your meals!
I love how quick and simple this is—just chop, mix, and let the flavors blend. Plus, they pack a punch of flavor that brightens up any dish. Your taste buds will thank you! 😋
Key Ingredients & Substitutions
Cherry Tomatoes: These small, sweet tomatoes are perfect for pickling; their juicy bite is delightful. If you’re in a pinch, you can use grape tomatoes or even quartered larger tomatoes.
Cucumber: I recommend using Persian or English cucumbers for their crunch. If you can’t find them, regular slicing cucumbers work too. Just be sure to peel them if the skin is thick.
Onion: White onion adds a sharp bite that’s nice in pickles. You could swap it for red onion for a sweeter note or even use shallots for a milder taste.
Vinegar: Distilled white vinegar is a classic choice, but apple cider vinegar can give a slightly sweeter taste. Just be mindful of the acidity level when substituting.
Garlic: Fresh garlic adds flavor but can be left out if you’re not a fan. You might try using garlic powder as a milder alternative.
How Can I Ensure My Pickles Are Crunchy?
Keeping your pickles crunchy comes down to a couple of key tricks. First, start with fresh, firm veggies. The snap of a good cucumber or tomato is crucial! Next, don’t skip the salt in the brine—it helps draw out moisture. Also, try to heat only until the sugar dissolves, as boiling can soften the veggies too much.
- After chopping, you can briefly soak cucumbers in salt water for about 30 minutes, then rinse and drain. This extra step keeps them nice and crisp.
- Let the pickles chill for at least 24 hours so they have time to develop flavor without getting too soft.
Easy Pickled Cherry Tomatoes, Onions, and Cucumbers
Ingredients You’ll Need:
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, sliced into rounds
- 1 small white onion, thinly sliced
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds (optional)
- 1/2 teaspoon black peppercorns (optional)
- 2 cloves garlic, peeled and smashed (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, plus at least 24 hours of chilling time in the refrigerator for the flavors to meld. You can enjoy your pickles for up to 2 weeks, making this an easy and delicious addition to your meals!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing the cherry tomatoes. Cut them in half and place them in a bowl. Then, take the cucumber, wash it, and slice it into rounds. Lastly, peel and thinly slice the onion. Set all the vegetables aside.
2. Make the Brine:
In a small saucepan, mix together the distilled white vinegar, water, granulated sugar, and kosher salt. Heat the mixture over medium heat, stirring until the sugar and salt dissolve completely. Once they’re dissolved, remove the saucepan from heat and allow the brine to cool slightly.
3. Jar It Up:
Grab a clean quart-sized mason jar. If you’re using garlic, mustard seeds, and black peppercorns, add them to the jar first. Then, layer in the cucumber slices, cherry tomato halves, and onion slices, packing them gently but not too tightly.
4. Pour the Brine:
Carefully pour the warm brine over the layered vegetables in the jar, making sure they’re fully submerged. Leave a little space at the top of the jar for expansion. This makes sure that all the veggies get that delicious pickling flavor!
5. Seal and Chill:
Put the lid on the jar tightly, then place it in the refrigerator. Let the pickles chill for at least 24 hours before you dive in. The longer they sit, the more flavorful they become!
6. Enjoy!
After waiting at least a day, your pickles will be ready to enjoy! Use them as a tasty snack, or as a crunchy and zesty topping for your sandwiches and salads. Happy pickling!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables for Pickling?
Absolutely! While this recipe focuses on cherry tomatoes, cucumbers, and onions, you can experiment with other vegetables like bell peppers, carrots, or even radishes. Just ensure that they have a similar crunch for the best texture.
How Long Do These Pickles Last in the Fridge?
These pickled veggies will stay fresh in the refrigerator for up to 2 weeks. Store them in an airtight jar to maintain their flavor and crispness!
Can I Adjust the Sweetness of the Brine?
Yes! If you prefer a less sweet pickle, simply reduce the amount of sugar to suit your taste. You can also try using honey or agave as a natural sweetener in place of granulated sugar.
What Should I Do If the Brine Doesn’t Cover the Vegetables?
If your vegetables aren’t fully submerged in the brine, you can make a little more by mixing equal parts vinegar and water, along with a pinch of salt and sugar. Pour it into the jar until all the veggies are covered to ensure proper pickling!
