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)
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.
Notes
- These pickles can be stored in the refrigerator for up to 2 weeks.
- They pair well with grain bowls, sandwiches, and grilled meats.
- For a spicier kick, add jalapeño or red pepper flakes to the brine.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: about 1/4 cup
- Calories: 20
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
