Pickled Cherry Tomatoes, Red Onions, and Cucumbers

 

🥒 Pickled Cherry Tomatoes, Red Onions, and Cucumbers: A Crisp, Tangy Burst of Flavor in Every Bite!

There’s something irresistible about the snap of a perfectly pickled vegetable — tangy, slightly sweet, and full of bold flavor. If you're looking for a simple, refreshing way to elevate salads, sandwiches, or charcuterie boards, you’ll love this vibrant combination of Pickled Cherry Tomatoes, Red Onions, and Cucumbers.

This trio brings together the sweet juiciness of cherry tomatoes, the mild sharpness of red onions, and the cool crunch of cucumbers, all soaked in a delicious brine that’s ready in hours but tastes like it took days to develop. Whether you're an experienced pickler or a curious beginner, this quick pickling recipe is a must-try!

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🧂 Why Quick Pickles?

Unlike traditional canning methods, quick pickling (also called refrigerator pickling) doesn’t require special equipment or long fermentation. You simply make a brine, pour it over fresh veggies, and let the flavors infuse in the fridge. In just a few hours, you’ve got pickled perfection — crisp, colorful, and full of zing.

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🛒 Ingredients

Here’s what you’ll need:

Veggies:

• 1 pint cherry tomatoes, halved

• 1 medium red onion, thinly sliced

• 1 medium cucumber, thinly sliced (English or Persian cucumbers work best)

For the Brine:

• 1 cup white vinegar (or apple cider vinegar for a milder flavor)

• 1 cup water

• 2 tablespoons sugar

• 1 tablespoon salt (non-iodized, like pickling or kosher salt)

• 2 cloves garlic, smashed

• 1 teaspoon black peppercorns

• 1/2 teaspoon mustard seeds (optional)

• 1/4 teaspoon red pepper flakes (for a bit of heat)

• Fresh dill or parsley sprigs (optional, for added herb flavor)

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👨‍🍳 How to Make Pickled Cherry Tomatoes, Red Onions, and Cucumbers

1. Prep the Veggies

Wash and slice the cherry tomatoes, red onions, and cucumbers. Arrange them in a clean glass jar or bowl — layering or mixing, your choice!

2. Make the Brine

In a small saucepan, combine vinegar, water, sugar, salt, garlic, and spices. Bring to a boil, stirring to dissolve the sugar and salt completely. Once boiling, remove from heat and let it cool for about 5 minutes.

3. Pour the Brine

Carefully pour the hot brine over the vegetables until they’re fully submerged. Add fresh herbs if using. Let the mixture cool to room temperature.

4. Refrigerate

Cover the jar or container and refrigerate for at least 2 hours, but ideally overnight for full flavor. These quick pickles will keep well in the fridge for up to 2 weeks.

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🥗 How to Enjoy Them

These pickled veggies are as versatile as they are tasty:

• 🥪 Add to sandwiches or wraps for a tangy crunch

• 🧀 Serve alongside cheese and charcuterie boards

• 🥗 Toss into salads or grain bowls

• 🍳 Serve with eggs for a vibrant breakfast

• 🍔 Use as a topping for burgers or hot dogs

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💡 Tips & Variations

• Add variety: Try adding sliced radishes, carrots, or bell peppers for extra color and flavor.

• Spice it up: Want more heat? Add sliced jalapeños or a few dashes of hot sauce to the brine.

• Sweeten it: Add more sugar for a bread-and-butter pickle-style sweetness.

• Low-waste tip: Save leftover brine to pickle another batch of veggies or use it in homemade salad dressings.

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🌟 Final Thoughts

Whether you’re looking to add a burst of brightness to your meals or just want a fun, fast way to preserve your garden haul, these Pickled Cherry Tomatoes, Red Onions, and Cucumbers are the perfect solution. Crisp, colorful, and full of flavor, they’re proof that sometimes the simplest recipes are the most satisfying.

So go ahead — make a jar (or two) and see how quickly they disappear from the fridge!