Pickled Cherry Tomatoes, Red Onions, And Cucumbers Recipe
This quick pickled cherry tomatoes, red onions, and cucumbers recipe captures summer’s freshness in a tangy, crunchy bite—perfect as a side or flavorful topping for any meal.
Ingredients
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp kosher salt
- 2 cloves garlic
- 1 tsp whole black peppercorns
- 1 cup cherry tomatoes
- 1 small red onion
- 1 small cucumber
Instructions
- Wash all the veggies. Slice cherry tomatoes in half, red onion into thin rings, and cucumber into rounds.
- Place them into clean glass jars—layered or mixed, your choice. For a neat look, layer cucumber first, then onion, and tomatoes on top.
- In a saucepan, combine vinegar, water, sugar, salt, smashed garlic, and peppercorns. Heat over medium, stirring until sugar and salt dissolve. Let it simmer for 2 minutes, then turn off the heat.
- Carefully pour the hot brine over the veggies until fully covered. Add red pepper flakes or fresh dill if desired. Let jars cool to room temperature, then seal with lids.
- Refrigerate for at least 2 hours before serving. For deeper flavor, let them sit overnight. The longer they chill, the better they taste.