This simple pickled cherry tomatoes, onions, and cucumbers recipe brings a crunchy, tangy flavor to your table. Perfect as a snack or a colorful side dish!
I love how easy it is to whip these up! Just chop, mix with vinegar, and let them sit. They’re great on sandwiches or as a refreshing salad topping—yum!
Key Ingredients & Substitutions
Cherry Tomatoes: These add sweetness and a burst of color. If they’re not available, look for grape tomatoes or any small, sweet variety. They both pickle well!
Cucumber: A standard cucumber is great for crunch. If you prefer something bolder, use a pickling cucumber for extra crunch. Zucchini can also be pickled if you want to change things up!
Red Onion: Red onion gives a nice crunch and color. You can substitute with white or yellow onions, but remember, they’ll taste a bit sharper. For a milder flavor, go for green onions.
Vinegar: White vinegar is commonly used for its tangy taste. If you want something less sharp, try apple cider vinegar or even rice vinegar for a slightly sweeter note.
Sugar: It balances the acidity. You can substitute with honey or agave syrup for a more natural sweetener, but start with less as they are sweeter!
How Do You Make Sure the Pickles Stay Crisp?
To keep your pickles crispy, the key is to use fresh, firm vegetables and not to overcook them in the brine. Here are some tips:
- Choose small, fresh cherry tomatoes and firm cucumbers. Check for any soft spots as they can affect the texture.
- Do not boil the brine for too long—just heat it enough to dissolve sugar and salt.
- Adding garlic cloves can help with flavor and the presence of ice during preparation increases crispiness.
- Let the pickles cool completely before refrigerating to help them maintain their crunch.
Easy Pickled Cherry Tomatoes, Onions & Cucumbers
Ingredients You’ll Need:
- 2 cups cherry tomatoes, washed
- 1 medium cucumber, thinly sliced
- 1 small red onion, thinly sliced
- 1 ½ cups white vinegar (or apple cider vinegar)
- 1 cup water
- 3 tablespoons sugar
- 1 tablespoon sea salt
- 2 cloves garlic, peeled and smashed (optional)
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds (optional)
- Fresh dill or parsley sprigs (optional, for garnish)
How Much Time Will You Need?
This simple recipe takes about 15 minutes to prepare and then a chill time of at least 24 hours in the refrigerator to let the flavors meld together. In no time, you’ll have a deliciously tangy treat ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing the cherry tomatoes thoroughly. Then, slice the cucumber into thin rounds and the red onion into thin slivers. Set these aside, as you’ll need them for the jar.
2. Make the Brine:
In a medium saucepan, mix together the white vinegar (or apple cider vinegar), water, sugar, and sea salt. Heat the mixture over medium heat. Stir it until the sugar and salt have completely dissolved. Once they’re dissolved, remove it from the heat and allow the brine to cool slightly.
3. Combine in a Jar:
In a clean glass jar or container, place the cherry tomatoes, cucumber slices, red onion, garlic cloves (if you’re using them), black peppercorns, and mustard seeds (if desired). You can layer them, so they look pretty.
4. Pour the Brine:
Carefully pour the warm brine over the vegetables in the jar. Ensure that they are mostly submerged in the liquid. This step is crucial for them to pickle properly!
5. Cool and Refrigerate:
Let the jar sit at room temperature to cool completely. Once it’s cool, cover it with a lid and refrigerate it.
6. Let It Pickle:
For the best flavor, let the veggies sit in the fridge for at least 24 hours before you dig in. The longer they sit, the tastier they become!
7. Serve and Enjoy:
When you’re ready to enjoy your pickles, you can garnish them with fresh dill or parsley if you like. They make a fantastic side dish, a zesty salad topping, or a crisp snack. Enjoy every crunchy bite!
FAQ for Easy Pickled Cherry Tomatoes, Onions & Cucumbers
Can I Use Different Vegetables in This Recipe?
Absolutely! While this recipe features cherry tomatoes, cucumbers, and red onions, you can also try other vegetables like bell peppers, radishes, or carrots. Just ensure they are cut into similar sizes for even pickling.
How Long Do These Pickles Last?
These pickles can last up to 2 weeks in the refrigerator if stored in an airtight container. Just make sure to keep them submerged in the brine for maximum freshness!
Can I Adjust the Flavor of the Brine?
Definitely! Feel free to tweak the sugar or vinegar to suit your taste. For a spicier kick, you can add red pepper flakes or sliced jalapeños to the brine before pouring it over the vegetables.
Is It Necessary to Let the Pickles Sit Before Eating?
Yes! For the best flavor, let the pickles sit in the fridge for at least 24 hours. This allows the vegetables to absorb the brine, making them tangy and flavorful. If you can wait for a few days, they’ll taste even better!
