These easy pickled cherry tomatoes, onions, and cucumbers are like a crunchy festival in a jar! They bring a punch of tangy goodness to any meal without any fuss.
Personally, I love adding these to my sandwiches or salads. Plus, they brighten up a snack plate. Making them is super simple—just mix, wait, and enjoy! 😋
Key Ingredients & Substitutions
Cherry Tomatoes: Fresh cherry tomatoes are sweet and juicy, perfect for pickling. If they’re not available, grape tomatoes work just as well.
Cucumbers: For the best crunch, I prefer pickling cucumbers, but regular cucumbers or Persian cucumbers can also be used. Just make sure they are firm!
Onion: I like using white or yellow onions for their mild flavor. Red onions can be a colorful substitute if you want a bit more bite.
Vinegar: White vinegar is great here, but you can also use apple cider vinegar for a fruity twist. Just remember, the flavor will change slightly!
How Do I Ensure My Pickles Have the Right Flavor?
The key to great pickles is in the brine. Make sure to dissolve the sugar and salt fully in the vinegar mixture. You can adjust the sugar if you prefer a sweeter or more tangy taste.
- Stir the vinegar, water, sugar, and salt over medium heat until well mixed.
- Allow the brine to cool slightly before adding it to the jar, which helps the veggies stay crisp!
Easy Pickled Cherry Tomatoes, Onions & Cucumbers
Ingredients You’ll Need:
For the Pickles:
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, sliced into rounds (preferably pickling cucumber)
- 1 small white or yellow onion, thinly sliced
For the Brine:
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 2 tablespoons sugar
- 1 tablespoon salt (non-iodized, like pickling or sea salt)
- 1 teaspoon mustard seeds (optional)
- 1 teaspoon black peppercorns (optional)
- 2 cloves garlic, peeled and smashed (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and then needs at least 24 hours in the refrigerator to pickle. The longer you let them sit, the tastier they become! You can enjoy them for up to two weeks.
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing the cherry tomatoes and cucumber. Cut the tomatoes in half and slice the cucumber into rounds. Then, thinly slice the onion. This step is super easy and sets up your pickles nicely!
2. Make the Brine:
In a medium saucepan, mix together the white vinegar, water, sugar, and salt. Heat it over medium heat, stirring gently until the sugar and salt completely dissolve. This helps create a deliciously tangy brine. Remove it from the heat and let it cool for a bit—not too long, just until it’s warm but not hot.
3. Prepare the Jar:
If you want to add some extra flavor, toss in the mustard seeds, black peppercorns, and smashed garlic cloves at the bottom of a clean quart-sized mason jar. This will add a delightful twist to your pickles!
4. Layer the Vegetables:
Now, pack the jar with the cucumber slices, cherry tomato halves, and onion slices. Make sure to layer them tightly but don’t crush them. You want all that fresh goodness in there!
5. Pour in the Brine:
Carefully pour the warm pickling liquid over the veggies in the jar. Make sure everything is fully submerged in the brine for the best flavor.
6. Cool and Chill:
Once the jar is filled, put the lid on tightly and let it cool to room temperature. Afterward, place it in the refrigerator.
7. Let Them Pickle:
Wait at least 24 hours before diving in. The flavors will meld together beautifully over time, making them even tastier!
8. Enjoy the Crunch:
These tangy, crunchy veggies are perfect as a side, a snack, or on top of your favorite salad or sandwich. Just remember to keep them in the fridge and enjoy them within two weeks!
Happy pickling! 🌟
FAQ for Easy Pickled Cherry Tomatoes, Onions & Cucumbers
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap out the cherry tomatoes, cucumbers, or onions for other veggies like bell peppers, radishes, or carrots. Just keep in mind that the pickling time might vary slightly based on the vegetable used.
How Long Do the Pickled Vegetables Last?
Your pickled veggies will stay fresh in the refrigerator for up to 2 weeks. However, they taste best when consumed within the first week for optimal crunch and flavor!
Can I Adjust the Sugar or Salt in the Brine?
Yes, you can! Feel free to decrease or increase the sugar for a sweeter or tangier taste. Just remember that too much salt can overpower the flavor, so adjust it to your taste preference!
How Should I Store Leftover Pickles?
Store your pickled cherry tomatoes, onions, and cucumbers in an airtight container in the refrigerator. Make sure the vegetables are fully submerged in the brine to keep them fresh!
