If you’ve never tried Pickled Cherry Tomatoes, Red Onions, and Cucumbers, get ready to fall in love with the ultimate trio of crunch, tang, and color. Imagine juicy tomatoes, crisp cucumber slices, and punchy red onions all soaking in a vinegary brine with hints of garlic, dill, and spice—the result is a flavor-packed condiment that’s as vibrant as it looks. Whether you’re layering it on a sandwich, topping off a salad, or simply snacking straight from the jar, this easy recipe will quickly become a staple in your fridge.

Pickled Cherry Tomatoes, Red Onions, and Cucumbers Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things beautifully simple—each ingredient plays a special part in creating the irresistible taste, satisfying crunch, and rainbow-like presentation. Here’s what makes Pickled Cherry Tomatoes, Red Onions, and Cucumbers truly shine.

Cherry tomatoes: Firm, sweet, and bursting with juicy goodness, these are the backbone of our pickles.
Red onion: Thinly sliced for just the right bite, red onion brings sharpness and gorgeous magenta color.
Cucumber: Crunchy, cool, and refreshing—cucumber keeps everything crisp and light.
White vinegar: Brightens the flavors while providing the essential acidity for pickling.
Water: Balances the tang of vinegar, making the brine more mellow and palatable.
Granulated sugar: Adds a subtle sweetness that keeps sharp flavors in check.
Kosher salt: Brings out the flavors and helps preserve texture.
Whole black peppercorns: Add an earthy, gentle heat that complements the vegetables.
Mustard seeds (optional): Introduce a tiny pop of spice and extra complexity—optional, but delicious.
Garlic: Two smashed cloves dial up the savory notes and depth of flavor.
Bay leaf: Infuses a subtle herbaceous aroma into the brine.
Fresh dill sprigs (optional): A classic herb for dill pickle lovers, optional but highly recommended for an extra burst of freshness.

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

Step 1: Prep the Vegetables

Start by thoroughly washing your cherry tomatoes, cucumber, and red onion. Slice the cherry tomatoes in half (this lets the brine soak in for maximum flavor), then thinly slice the onion and cucumber. Pack everything into a clean quart-sized glass jar or a medium mixing bowl—it’s okay if you need to gently press them in. The blend of vibrant colors will already look irresistible!

Step 2: Make the Brine

In a small saucepan, combine the white vinegar, water, granulated sugar, kosher salt, whole black peppercorns, mustard seeds if you’re using them, smashed garlic, and bay leaf. Place the pan over medium heat and bring the mixture just to a simmer, stirring occasionally to help the sugar and salt dissolve completely. The aroma at this stage is bright and zesty—a preview of what’s to come.

Step 3: Cool the Brine

Once the sugar and salt have melted into the brine, remove the pan from the heat. It’s important to let it cool for 5 to 10 minutes. If the brine is too hot, the tomatoes and cucumber can get mushy. A little patience here will reward you with vegetables that stay snappy and vibrant.

Step 4: Combine and Pickle

Very carefully, pour the slightly cooled brine (including the peppercorns, garlic, mustard seeds, and bay leaf) over the packed vegetables, making sure everything is evenly covered. If you see some vegetables above the brine, gently press them down or add a bit more vinegar to cover. Let it all cool to room temperature—this helps lock in the crunch.

Step 5: Chill and Let the Flavors Mingle

Seal the jar tightly or cover the bowl with a lid or plastic wrap. Pop everything into the refrigerator and let it chill for at least four hours. If you can wait overnight, the flavors of your Pickled Cherry Tomatoes, Red Onions, and Cucumbers will develop even more complexity and zip. Trust me, it’s worth the wait!

How to Serve Pickled Cherry Tomatoes, Red Onions, and Cucumbers

Garnishes

Sprinkle with fresh dill, cracked black pepper, or even a few chili flakes for an extra dash of character. For a pretty presentation, place the pickles in a small bowl and top with extra dill or a lemon wedge—these little details make every bite feel special.

Side Dishes

Pickled Cherry Tomatoes, Red Onions, and Cucumbers are a dream next to grilled meats, tucked into sandwiches, or scattered atop salads and grain bowls. They’ll cut through fatty flavors and bring a fresh crunch to burgers, wraps, and even classic potato salad.

Creative Ways to Present

Layer them onto a cheese and charcuterie board for a pop of tangy color, stuff them into pita pockets with hummus, or use as an upgrade for avocado toast. They’re also fantastic as a zippy taco topping or simply set out in a pretty jar as a stand-alone appetizer—let your imagination run wild!

Make Ahead and Storage

Storing Leftovers

To keep your Pickled Cherry Tomatoes, Red Onions, and Cucumbers at their crisp best, store them in a tightly sealed container or jar in the fridge. They’ll stay delicious for up to two weeks, and the brine will keep the veggies nice and vibrant. Always use a clean utensil to scoop them out so they last even longer.

Freezing

Freezing isn’t ideal for these pickles since it changes the texture and can make the vegetables mushy once thawed. Instead, enjoy them fresh from the fridge for the best crunch and flavor.

Reheating

No reheating needed! These are designed to be enjoyed cold or at room temperature, which makes them a super convenient make-ahead addition to your meals. If you like your pickles a little tangier, just let them sit in the brine a bit longer before eating.

FAQs

Can I use apple cider vinegar instead of white vinegar?

Absolutely! Apple cider vinegar will bring a softer, sweeter tang to your Pickled Cherry Tomatoes, Red Onions, and Cucumbers. Just note that it may add a slightly golden color to your pickles, but the flavor will still be delicious.

How long do I need to chill the pickles before eating?

For the most flavorful experience, let your pickles chill at least four hours, but overnight is truly best. This extra time allows the brine to penetrate every layer so every bite is seasoned and zingy.

Can I add other vegetables to this recipe?

Definitely! Carrot sticks, radish slices, or even bell peppers are tasty additions. Just be sure to slice everything thinly so the brine infuses all the veggies evenly.

What if I want a spicier pickle?

If you crave heat, toss in a sliced jalapeño or a pinch of red pepper flakes to the brine. They’ll provide a gentle kick to your Pickled Cherry Tomatoes, Red Onions, and Cucumbers without overpowering the other flavors.

Can I reuse the brine for another batch?

You can reuse the brine once if you’re adding another fresh batch of vegetables within a few days. After that, the flavors and acidity may not be as strong. Always discard the brine if it looks cloudy or smells off.

Final Thoughts

There’s something endlessly satisfying about a jar of homemade Pickled Cherry Tomatoes, Red Onions, and Cucumbers ready to add a splash of bright flavor to any dish. The process is simple, the colors are beautiful, and the possibilities are endless—give this recipe a try and see how quickly you’ll reach for these tangy bites again and again!

Pickled Cherry Tomatoes, Red Onions, and Cucumbers Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 20 minutes (plus 4 hours chilling time)
Yield: 8 servings 1x
Diet: Vegan

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Description

Learn how to make quick pickled cherry tomatoes, red onions, and cucumbers at home. These tangy and flavorful refrigerator pickles are perfect for adding a zesty kick to your meals. Enjoy them on sandwiches, burgers, or as a side dish!

Ingredients

Scale

For the Pickles:

2 cups cherry tomatoes, halved
1 medium red onion, thinly sliced
1 medium cucumber, thinly sliced

For the Brine:

1 cup white vinegar
1/2 cup water
1 1/2 tbsp granulated sugar
1 1/2 tsp kosher salt
1/2 tsp whole black peppercorns
1/2 tsp mustard seeds (optional)
2 cloves garlic, smashed
1 bay leaf
Fresh dill sprigs (optional)

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Instructions

Prepare the Vegetables: Place the cherry tomatoes, red onions, and cucumbers in a jar or bowl.
Make the Brine: In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and bay leaf. Simmer until sugar and salt dissolve.
Add the Brine: Pour the warm brine over the vegetables. Let cool, then refrigerate for at least 4 hours or overnight.