Pickled Cherry Tomatoes, Red Onions, and Cucumbers

There’s something undeniably nostalgic and comforting about a jar of pickled vegetables sitting in your fridge, ready to add a splash of flavor and crunch to any meal. Whether it’s a sunny summer afternoon picnic, a cozy fall charcuterie board, or simply a weeknight dinner that needs a little zing, these Pickled Cherry Tomatoes, Red Onions, and Cucumbers are your new go-to. This recipe is inspired by the garden harvests of late summer and the traditional pickling methods passed down through generations.

It’s quick, easy, and doesn’t require any canning skills — just a simple mix of fresh produce, a tangy vinegar solution, and a few herbs and spices. Within hours, you’ll have a bold, briny snack or side that’s bursting with flavor and ready to share.

Why You’ll Love This Pickled Veggie Recipe

If you’ve never tried pickling at home, this recipe is the perfect gateway into the world of quick pickles (also known as refrigerator pickles). It’s:

🕒 Fast & Simple – Ready in just a few hours (no fermentation or special equipment needed).
🌱 Fresh & Healthy – Packed with fiber, vitamins, and probiotics (if fermented longer).
🌶️ Flavorful & Versatile – Combines sweet, sour, spicy, and herbaceous notes.
🌈 Beautifully Colorful – A feast for the eyes as well as the palate.

These pickled veggies can elevate burgers, tacos, grain bowls, salads, charcuterie boards, or even just a slice of crusty bread with butter.

Ingredients You’ll Need

Before we dive into the step-by-step guide, let’s take a closer look at the ingredients. This simple combo packs a punch in both flavor and nutrition.

Vegetables:

1 pint cherry tomatoes – Juicy, sweet, and perfect for pickling. Leave whole or prick with a toothpick to help them absorb flavor.
½ red onion, sliced thin – Adds a sharp bite and beautiful magenta hue.
½ cucumber, sliced thin – Brings a refreshing crunch and soaks up the pickling brine beautifully.

Pickling Brine:

1 cup white vinegar – The base for a bright and tangy flavor.
½ cup water – Balances the acidity.
¼ cup sugar – Adds a subtle sweetness to round out the sharp vinegar.
1 teaspoon salt – Essential for preserving and flavor enhancement.
½ teaspoon dried oregano – Brings earthy, Mediterranean notes.
¼ teaspoon red pepper flakes – For a gentle, warming heat.
¼ cup fresh dill, chopped – The fresh herbal kick that makes pickles irresistible.

How to Make Pickled Cherry Tomatoes, Red Onions, and Cucumbers

Step 1: Prepare the Vegetables

Rinse and thoroughly dry all your vegetables. Slice the red onion and cucumber into thin rounds or half-moons for optimal flavor absorption. Leave the cherry tomatoes whole for a juicy bite, or prick them with a toothpick so the brine can soak in more deeply.

Step 2: Make the Pickling Liquid

In a small saucepan over medium heat, combine:

1 cup white vinegar
½ cup water
¼ cup sugar
1 teaspoon salt
½ teaspoon dried oregano
¼ teaspoon red pepper flakes

Bring this mixture to a gentle boil, stirring to dissolve the sugar and salt completely. Once it starts bubbling and everything is dissolved, remove it from heat.

Step 3: Combine Vegetables and Liquid

Place your prepped cherry tomatoes, red onion, and cucumber slices into a clean glass jar or heat-safe container. Pour the hot pickling brine over the vegetables, making sure everything is fully submerged.

Step 4: Add the Dill

Stir in the ¼ cup fresh chopped dill. This infuses the pickles with that classic herbaceous flavor and brightens up the brine.

Step 5: Seal and Refrigerate

Seal the jar or container with a tight-fitting lid and place it in the refrigerator. Let the mixture chill for at least 2 hours, though the flavor gets better after 24 hours. These quick pickles will stay fresh for up to 2 weeks in the fridge.

Step 6: Serve and Enjoy!

Now for the fun part — eating them! Serve these tangy pickles alongside grilled meats, on top of salads or sandwiches, or just straight from the jar.

Serving Suggestions and Pairings

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