Pickled Cherry Tomatoes, Red Onions, And Cucumbers Recipe

Weekends ago, a neighbor dropped off a giant bag of cucumbers and cherry tomatoes from her backyard garden. I thanked her with a mason jar of honey and a promise to make something delicious with the veggies. By late afternoon, my kitchen smelled like summer—tangy vinegar warming on the stove, garlic mellowing in the pot, and that crisp garden-fresh scent clinging to everything.

I’d been in a bit of a cooking rut lately, sticking to old staples and skipping anything that felt too fussy. But looking at those vibrant tomatoes and cool cucumbers sparked something. I didn’t want to roast them or toss them in a salad. I wanted them to last. To feel bright and fresh days from now.

So, I grabbed a few jars, a small saucepan, and the memory of a quick pickled onion recipe my aunt used to make for Sunday potlucks. I added a few twists, played with the ratios, and made space in the fridge for jars full of color and crunch. By the time the brine cooled, I already knew I’d be making these again.

Short Description

This pickled cherry tomatoes, red onions, and cucumbers recipe is the perfect way to preserve the freshness of summer vegetables with a flavorful twist. In just a few simple steps, you can create a zesty and crunchy side dish or topping that adds a burst of flavor to any meal.

Key Ingredients

• 1 cup white vinegar
• 1 cup water
• 2 tbsp sugar
• 1 tbsp kosher salt
• 2 cloves garlic, smashed
• 1 tsp whole black peppercorns
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1 small cucumber, sliced into rounds
• Optional: red pepper flakes or fresh dill (for extra flavor kick)

Tools Needed

• Clean glass jars (2-3, depending on size)
• Saucepan
• Knife and cutting board
• Spoon or tongs for placing veggies into jars

Cooking Instructions

Step 1: Prep the Vegetables

Start by washing your vegetables thoroughly. Slice the cherry tomatoes in half, the red onion into thin rings, and the cucumber into rounds.

Afterward, arrange the veggies into clean glass jars. You can layer them or mix them together – however you prefer. If you want a more aesthetic look, layer the ingredients with the cucumbers at the bottom, then the onions, and finally the tomatoes.

Step 2: Make the Brine

In a saucepan over medium heat, combine the white vinegar, water, sugar, kosher salt, smashed garlic cloves, and peppercorns.

Stir occasionally until the sugar and salt have completely dissolved. Once the mixture comes to a simmer, reduce the heat and let it gently bubble for about 2 minutes to allow the flavors to meld together.

Step 3: Combine and Pickle

Carefully pour the hot brine over the veggies in the jars. Make sure the vegetables are fully submerged.

If you’re using red pepper flakes or fresh dill, you can add them now. Allow the jars to cool to room temperature before sealing them with the lids.

Step 4: Refrigerate

Refrigerate the jars for at least 2 hours before serving. For best results, let the pickled vegetables sit in the fridge for 24 hours so they can absorb all the brine flavors. The longer they sit, the more pickled and flavorful they become.

Why You’ll Love This Recipe

Taste: The balance of tangy, savory, and slightly sweet flavors make these pickled veggies a delightful addition to any meal.

Ease: It takes minimal time to prep the vegetables and make the brine, making it perfect for a quick snack or side dish.

Versatility: You can use this recipe to pickle any fresh vegetables you have on hand, whether it’s carrots, peppers, or zucchinis.

Health-conscious: These pickled veggies are low in calories and contain no preservatives, making them a healthier option compared to store-bought varieties.

Mistakes to Avoid & Solutions

1. Not letting the brine cool slightly before pouring it over the veggies: If the brine is too hot, it can soften the vegetables too much. Let the brine cool down a bit to preserve their crunchy texture.

Solution: Allow the brine to cool for a few minutes after simmering, but don’t let it cool completely. It should still be warm when you pour it over the vegetables.

2. Not fully submerging the vegetables in the brine: If the veggies are sticking out above the brine, they won’t pickle evenly.

Solution: Use a spoon or tongs to gently press the vegetables down to ensure they’re fully covered. If necessary, add a little more brine.

3. Skipping the resting period: If you don’t let the pickled vegetables sit in the refrigerator for at least a couple of hours, they won’t have time to fully develop their flavor.

Solution: Give the vegetables at least 2 hours, but ideally 24 hours, to absorb the brine.

Serving and Pairing Suggestions

Serve as a side dish: These pickled vegetables are a perfect accompaniment to grilled meats, sandwiches, or wraps.

Top your salads: Add a tangy crunch to any salad by tossing in a few spoonfuls of the pickled vegetables.

Pair with cheeses: Pair these pickled veggies with a cheese platter for a fresh contrast to rich cheeses like brie or goat cheese.

Serve with a cocktail: These pickled veggies are a great addition to a Bloody Mary or any cocktail that could use a zesty kick.

Storage and Reheating Tips

Storage: Store any leftover pickled vegetables in an airtight container in the refrigerator. They should stay fresh for up to 2 weeks.

Reheating: Pickled vegetables are best enjoyed cold. Simply take them out of the fridge when you’re ready to serve.

FAQs

1. Can I use other vegetables for this recipe?

Yes! You can swap out the cherry tomatoes, onions, and cucumbers for other vegetables like carrots, bell peppers, or radishes. Just be sure to slice them thinly for quick pickling.

2. Can I make this recipe in advance?

Absolutely! Pickled vegetables actually get better the longer they sit, so making them in advance is a great idea. You can prepare them up to a week ahead of time.

Do I need to sterilize the jars?

It’s a good idea. While you can technically skip sterilizing the jars if you’re planning to refrigerate them right away, sterilizing helps avoid bacteria growth. To sterilize, simply boil the jars for 10 minutes before use.

Can I make this recipe spicy?

Yes! Add red pepper flakes to the brine for a spicy kick. You can also experiment with chili peppers or hot sauce.

How do I make the pickles sweeter?

Add more sugar. You can adjust the sweetness by increasing the sugar slightly. Start with an extra teaspoon and taste as you go.

Final Thoughts 

Jars of pickled veggies now take up a whole shelf in my fridge. And every time I grab a forkful—maybe to tuck into a sandwich, maybe to snack straight from the jar—I feel that little flicker of satisfaction. It’s the kind that comes from slowing down and turning a few fresh ingredients into something bold and bright.

This recipe reminded me how small kitchen experiments can become part of your rhythm. Easy enough to throw together on a slow afternoon, flavorful enough to elevate a weekday meal. I’ve started gifting jars to friends, slipping notes inside the lid with pairings I’ve tried and loved.

It’s surprising how quickly a batch disappears. That blend of tang, crunch, and gentle heat has a way of drawing you back. And once you’ve made it once, you’ll find yourself eyeing every fresh veggie and wondering how it’d taste with a splash of brine.