Quick & Easy Pickled Cherry Tomatoes, Red Onions, and Cucumbers Recipe
Discover a vibrant and tangy pickled medley that’s perfect for enhancing your meals or enjoying as a refreshing snack.
Introduction
Pickling is a time-honored method of preserving vegetables, infusing them with bold flavors and extending their shelf life. This recipe combines the sweetness of cherry tomatoes, the sharpness of red onions, and the crispness of cucumbers, all brought together in a zesty brine. Whether you’re a seasoned pickler or a curious beginner, this guide will walk you through creating a delicious pickled mix that’s both easy and rewarding.
Why You’ll Love This Recipe
-
Quick Preparation: Ready in just 30 minutes, with no canning required.
-
Versatile Use: Perfect as a side dish, salad topping, or sandwich enhancer.
-
Healthy Choice: Low in calories and rich in antioxidants.
-
Customizable Flavors: Adjust the spices to suit your taste preferences.
Ingredients
-
2 cups cherry tomatoes (halved if large)
-
1 cup red onion, thinly sliced
-
1½ cups cucumber, thinly sliced (preferably English or Persian)
-
1½ cups white vinegar
-
½ cup water
-
2 tablespoons sugar
-
1 tablespoon salt
-
1 teaspoon black peppercorns
-
3 garlic cloves, smashed
-
½ teaspoon crushed red pepper flakes (optional, for heat)
-
1 teaspoon mustard seeds (optional)
-
Fresh dill sprigs (optional for added herbiness)
Step-by-Step Instructions
1. Prepare the Vegetables
-
Rinse cherry tomatoes and slice in half if they’re large.
-
Thinly slice red onions and cucumbers.
-
Pack them tightly into a clean 1-quart mason jar or divide between two pint jars.
2. Make the Brine
-
In a small saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, red pepper flakes, and mustard seeds.
-
Bring to a boil over medium heat, then reduce to a simmer, stirring until the sugar and salt dissolve (about 2–3 minutes).
3. Pour & Pickle
-
Carefully pour the hot brine over the vegetables in the jar, ensuring they are completely covered.
-
Use a spoon to press the veggies down if needed.
-
Add a few sprigs of fresh dill on top if using.
4. Cool & Refrigerate
-
Let the jar cool at room temperature for about 30 minutes.
-
Seal with a lid and refrigerate.
-
For best flavor, allow the pickles to marinate for at least 24 hours.
-
They can be stored in the refrigerator for up to 2 weeks.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 25 kcal |
| Carbohydrates | 5g |
| Protein | 0.5g |
| Fat | 0g |
| Fiber | 1g |
| Sodium | 300mg |
Note: Nutritional values are approximate and may vary based on ingredient choices.
Serving Suggestions
-
As a Side Dish: Pair with grilled meats or sandwiches for a tangy contrast.
-
Salad Enhancer: Add to green salads for an extra burst of flavor.
-
Charcuterie Boards: Include in appetizer platters alongside cheeses and cured meats.
-
Taco Topping: Use as a zesty topping for tacos or burritos.
-
Snack: Enjoy straight from the jar for a healthy, flavorful snack.
Here are some helpful tips to make your Quick & Easy Pickled Cherry Tomatoes, Red Onions, and Cucumbers absolutely delicious every time:
Tips for the Best Quick Pickles
1. Use the freshest veggies:
Fresh cherry tomatoes, firm cucumbers, and crisp red onions make for the best texture and flavor. Avoid anything soft or overripe.
2. Slice evenly:
Evenly slicing your cucumbers and onions ensures consistent pickling and a better bite.
3. Slightly prick cherry tomatoes:
Use a toothpick or fork to poke a tiny hole in each tomato to let the brine seep in faster and deeper.
4. Use a glass jar or non-reactive container:
Avoid metal containers as vinegar can react with metal, altering the taste.
5. Let them sit before eating:
Although quick pickles are ready in a few hours, they taste even better after 24–48 hours in the fridge.
6. Don’t skip the sugar (unless needed):
A little sugar balances out the acidity of the vinegar and enhances the natural sweetness of the veggies.
7. Add herbs for a boost:
Fresh dill, thyme, or even rosemary can add amazing flavor—experiment with your favorite herbs!
8. Spice it up:
Crushed red pepper flakes, peppercorns, garlic cloves, or even a jalapeño slice can take your pickles to the next level.
9. Use rice vinegar for a milder flavor:
If you find white vinegar too sharp, try substituting rice vinegar for a softer, slightly sweet tang.
10. Keep refrigerated:
These are refrigerator pickles—store them cold and eat within 2–3 weeks for the best taste and crunch.
The Science Behind Pickling
Pickling preserves vegetables by creating an acidic environment that inhibits the growth of spoilage-causing microorganisms. The vinegar in the brine lowers the pH, effectively preserving the vegetables and infusing them with tangy flavors. Salt and sugar not only enhance taste but also contribute to the preservation process. Spices and herbs add complexity and depth to the flavor profile
Common Mistakes & How to Avoid Them
-
Using Freshly Cooked Vegetables: Ensure vegetables are fresh but not warm, as heat can soften them excessively.
-
Overpacking the Jar: Leave some space to allow the brine to circulate and cover the vegetables completely.
-
Skipping the Cooling Step: Allow the brine to cool slightly before sealing to prevent pressure buildup.
-
Insufficient Marination Time: For optimal flavor, let the pickles marinate for at least 24 hours before consuming.
Quick & Easy Pickled Cherry Tomatoes, Red Onions, and Cucumbers – FAQs
1. Can I use regular tomatoes instead of cherry tomatoes?
Yes, you can use sliced Roma or beefsteak tomatoes, but cherry tomatoes hold their shape better and provide a sweeter bite in pickling.
2. How long do these pickled veggies last in the fridge?
They last up to 2 weeks when stored in an airtight container in the refrigerator. For best flavor, enjoy within the first 5-7 days.
3. How soon can I eat them after pickling?
These quick pickles can be eaten in as little as 30 minutes, but they taste best after 24 hours of marinating.
4. Do I have to boil the pickling brine?
Boiling is recommended to dissolve the sugar and salt completely and to help infuse the flavors more quickly. Cool it slightly before pouring over veggies.
5. Can I reuse the brine?
It’s not recommended to reuse brine for food safety reasons. Always make a fresh batch if you want to pickle more veggies.
6. What kind of vinegar should I use?
White vinegar is classic, but apple cider vinegar or rice vinegar can also be used for a different flavor profile.
7. Can I add garlic or herbs?
Absolutely! Add smashed garlic cloves, dill sprigs, peppercorns, or red pepper flakes for extra flavor.
8. Are these safe for long-term canning?
No, this is a refrigerator pickle recipe and not intended for shelf-stable canning.
9. Can I reduce the sugar or salt?
Yes, but it may affect the flavor and preservation. Feel free to adjust to taste, but don’t remove them entirely.
10. Can I pickle other veggies in the same brine?
Yes! Try adding carrots, radishes, or jalapeños for variety. Just slice them thinly so they pickle quickly.
11. Do I need to sterilize my jars?
For refrigerator pickles, clean jars with hot, soapy water and rinse well. Sterilization isn’t required unless you’re doing long-term canning.
12. Are these pickles crunchy?
Yes! Especially when eaten within the first week. Using firm cucumbers like Persian or Kirby helps maintain crunch.
13. Can I make a bigger batch?
Definitely. Just scale up the brine ingredients and make sure all veggies are fully submerged.
14. Do I need to peel the cucumbers?
Nope! You can leave the skin on, especially if you’re using thin-skinned varieties.
15. Can I use red wine vinegar?
Yes, but it will slightly change the flavor and color of the pickles.
16. Are these pickles keto or low-carb friendly?
You can make them keto by substituting sugar with a keto-friendly sweetener like erythritol or monk fruit.
17. Can I use frozen veggies?
Fresh is best. Frozen veggies can become soggy and may not pickle well.
18. Do I need to refrigerate immediately?
Yes, once the veggies and brine are combined and slightly cooled, refrigerate them to prevent spoilage.
19. What do I serve these with?
Great with sandwiches, grilled meats, salads, or even cheese boards for a refreshing tang.
20. Why did my pickles turn cloudy?
Cloudy brine is often due to naturally occurring fermentation or impurities in vinegar or salt. It’s safe as long as there’s no mold or bad smell.