Description
Pickled Cherry Tomatoes, Red Onions & Cucumbers is a quick, vibrant, and tangy snack that combines the juiciness of cherry tomatoes, the sharp sweetness of red onions, and the crisp freshness of cucumbers in a balanced sweet and sour pickling brine. Perfect on its own or as a topping for sandwiches, salads, and grilled dishes, this colorful appetizer brightens any meal with its refreshing crunch and bold flavors.
Ingredients
Scale
Vegetables
- 1 pint firm, ripe cherry tomatoes (whole or halved)
- 1 medium red onion, thinly sliced into slender strips
- 1 medium cucumber, thinly sliced
- 2–3 garlic cloves
Pickling Brine
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp salt
Optional Herbs & Add-ins
- Fresh dill sprigs or other herbs like mint or basil
- Optional spicy additions: sliced jalapeños or red pepper flakes
- Optional sweet-spicy additions: honey and crushed chili
- Extra crunch: sliced radishes or bell peppers
Instructions
- Prepare the Vegetables: Wash the cherry tomatoes, red onions, and cucumbers thoroughly. Slice the cucumbers thinly, cut the red onions into slender strips, and leave the cherry tomatoes whole or halved depending on their size.
- Make the Pickling Brine: In a small saucepan, combine white vinegar, water, sugar, and salt. Heat gently while stirring until the sugar and salt dissolve completely. Remove from heat and let it cool slightly.
- Pack the Jar: Layer the cherry tomatoes, red onions, cucumbers, and garlic cloves tightly into a sterilized jar. Add optional herbs between layers to infuse flavor evenly.
- Pour the Brine Over: Carefully pour the warm pickling brine over the vegetables until they are fully submerged. Seal the jar tightly.
- Pickle Time: Allow the jar to cool to room temperature before refrigerating. Let it pickle for at least 2 hours, ideally for 24 hours to develop deeper flavors.
Notes
- Use fresh, firm produce for better crunch after pickling.
- Sterilize your jars to prevent spoilage.
- Don’t skip the sugar as it balances acidity and enhances flavor.
- Adjust vinegar strength by adding more water for a milder pickle.
- Experiment with herbs like dill, thyme, or oregano for varied flavors.
- Store pickles in the refrigerator to keep them crisp and safe.
- Serving chilled preserves the best crunch and zest; reheating is not recommended.
- Freezing is not advised as texture may become mushy after thawing.
Nutrition
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: pickled cherry tomatoes, pickled cucumbers, pickled red onions, quick pickles, tangy snack, easy pickled vegetables, appetizer, vegan snack