If you’re looking for a bright, tangy condiment that adds a burst of flavor to any meal, this Pickled Cherry Tomatoes, Red Onions, and Cucumbers recipe is just what you need! This recipe is a quick and easy way to bring some zing to your favorite dishes, with just the right balance of sweetness, acidity, and spice. It’s perfect for topping salads, sandwiches, tacos, or even enjoying straight from the jar. Trust me, you’ll want to keep these pickled veggies in your fridge at all times!
Why You’ll Love This Recipe
Quick and Easy: This recipe takes just 15 minutes of hands-on prep time, and then the pickling magic happens in the fridge.
Versatile: These pickled veggies are perfect for almost anything—sandwiches, burgers, salads, or as a snack on their own.
Bursting with Flavor: The combination of white vinegar, sugar, and spices creates a delightful balance of tangy, sweet, and mildly spicy flavors.
Healthy and Fresh: Made with fresh vegetables and herbs, this recipe is a healthy addition to your meals, without any preservatives or artificial ingredients.
Ingredients
- 1 pint cherry tomatoes: Washed and dried. Leave whole or halve them for faster pickling.
- 1/2 red onion: Thinly sliced for a mild, sweet flavor with a hint of sharpness.
- 1/2 cucumber: Thinly sliced for crisp texture; English cucumbers work best as they have fewer seeds.
- 1 cup white vinegar: Provides the tangy, acidic base for the pickling liquid.
- 1/2 cup water: Dilutes the vinegar slightly to balance the flavor.
- 1/4 cup sugar: Adds a touch of sweetness to counterbalance the vinegar.
- 1 teaspoon salt: Enhances the flavor and helps preserve the pickles.
- 1/2 teaspoon dried oregano: Adds an earthy, herbal note to the pickles.
- 1/4 teaspoon red pepper flakes: For a subtle hint of heat (optional).
- 1/4 cup fresh dill, chopped: Gives a fresh, aromatic flavor that pairs perfectly with the pickled vegetables.
Ingredient Tips
Cherry Tomatoes: Opt for ripe but firm cherry tomatoes to ensure they hold their shape during pickling. Feel free to use a mix of red, yellow, or even heirloom varieties for a colorful presentation.
Red Onion: Thinly slicing the onion helps it absorb the pickling liquid more quickly, balancing its sharpness with sweetness.
Cucumber: English cucumbers or Persian cucumbers work best because they are seedless and have a thinner skin, making them ideal for pickling. Regular cucumbers can also work, but consider peeling them if the skin is thick.
Vinegar: White vinegar is the classic choice for pickling, but you can substitute apple cider vinegar for a slightly sweeter, more complex flavor.
Sugar and Salt: Adjust the amount of sugar and salt to your taste. For a sugar-free option, use a sugar substitute like stevia or erythritol.
Herbs and Spices: Feel free to customize with additional herbs or spices such as coriander seeds, mustard seeds, or fresh garlic for added complexity.
Instructions Outline
1. Prepare the Vegetables
Start by giving your veggies a good rinse. Make sure they’re nice and clean. Then, slice the red onion and cucumber as thinly as you can. You can leave the cherry tomatoes whole for a burst of flavor or cut them in half if you prefer faster pickling.
2. Make the Pickling Liquid
Combine the white vinegar, water, sugar, salt, dried oregano, and red pepper flakes in a small saucepan. Bring it to a boil over medium heat, stirring occasionally to ensure that the sugar and salt dissolve completely. This step only takes a few minutes but is crucial to melding all the flavors together.
3. Pour the Pickling Liquid Over the Vegetables
Place the prepared cherry tomatoes, sliced red onion, and cucumber in a jar or any container with a lid. Pour the hot pickling liquid over the veggies, making sure they are completely submerged. The heat from the liquid will start the pickling process immediately, allowing the vegetables to soak up all those wonderful flavors.
4. Add the Dill
Stir in the fresh chopped dill. The dill will add an aromatic, slightly tangy note that pairs beautifully with the acidic pickling liquid and the sweetness of the vegetables.
5. Seal and Refrigerate
Seal the jar or container tightly and pop it in the fridge. Let it sit for at least 2 hours, but remember, the longer it sits, the more intense and delicious the flavors will become. For the best results, leave them for at least 24 hours.
6. Serve
Once they’re ready, these pickled cherry tomatoes, red onions, and cucumbers are good to go! Serve them as a side dish, a tangy topping for tacos, or as a vibrant addition to your favorite salad. Enjoy!
Serving Suggestions
As a Side: Serve alongside grilled meats, fish, or roasted vegetables for a tangy contrast.
On Sandwiches: Pile them onto burgers, sandwiches, or wraps for an extra layer of flavor and crunch.
In Salads: Toss them into your salads for a burst of acidity and freshness. They pair wonderfully with greens, grains, or pasta salads.
As a Snack: These are perfect for snacking straight out of the jar when you’re craving something tangy and refreshing.
With Cheese: Serve as part of a cheese platter. Their acidity complements rich, creamy cheeses like brie, camembert, or goat cheese.
Storage and Meal Prep Tips
Refrigeration: Store these pickled vegetables in the refrigerator for up to 2 weeks. The flavors will continue to develop over time, becoming more robust and flavorful.
Containers: Use glass jars or BPA-free plastic containers for storage. Make sure they are airtight to keep the pickles fresh.
Reusing Pickling Brine: Don’t toss the leftover brine! You can reuse it to pickle more vegetables, or even use it as a base for salad dressings or marinades.
Variations
Spicy Version: Add a few slices of fresh jalapeño or a pinch more red pepper flakes for a spicier kick.
Garlic Lovers: Add a couple of cloves of smashed garlic to the jar for a more pungent flavor.
Different Herbs: Swap out the dill for fresh basil, thyme, or cilantro to change up the flavor profile.
Use Different Vegetables: Try this pickling recipe with other vegetables such as radishes, bell peppers, or green beans for a unique twist.
Asian-Inspired Twist: Substitute rice vinegar for white vinegar and add a splash of soy sauce or sesame oil to the brine for an Asian flair.
Final Note
This Pickled Cherry Tomatoes, Red Onions, and Cucumbers recipe is a vibrant, flavorful addition to your culinary repertoire. With its perfect balance of sweet, tangy, and mildly spicy notes, it complements a wide range of dishes. Feel free to get creative and make it your own by adjusting the spices or adding your favorite herbs. Enjoy this versatile, healthy condiment that can turn any meal into something extraordinary!
Pickled Cherry Tomatoes, Red Onions, and Cucumbers
Ingredients
- 1 pint cherry tomatoes
- 1/2 red onion thinly sliced
- 1/2 cucumber thinly sliced
- 1 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh dill chopped
Instructions
- Prepare the vegetables: Wash and dry the cherry tomatoes, red onion, and cucumber. Thinly slice the red onion and cucumber.
- Make the pickling liquid: In a small saucepan, combine the white vinegar, water, sugar, salt, oregano, and red pepper flakes. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
- Pour the pickling liquid over the vegetables: Place the cherry tomatoes, red onion, and cucumber in a jar or container. Pour the hot pickling liquid over the vegetables, ensuring they are completely covered.
- Add the dill: Stir in the chopped fresh dill.
- Seal and refrigerate: Seal the jar or container tightly and refrigerate for at least 2 hours, or up to 2 weeks. The pickled vegetables will become more flavorful the longer they are refrigerated.
- Serve: Serve as a condiment or appetizer. Enjoy!