This recipe gives you tasty pickled cherry tomatoes, crunchy onions, and fresh cucumbers all in one jar! It’s a simple way to add zing to your meals.
These little bites are perfect on a sandwich or as a snack. Plus, they brighten up any dish, making you feel like a kitchen pro in no time! 😊
I love making these pickles on weekends. They sit in the fridge, getting better with time. Seriously, I can’t resist grabbing a bite every time I open the fridge!
Key Ingredients & Substitutions
Cherry Tomatoes: Fresh cherry tomatoes are sweet and juicy, perfect for pickling. If you can’t find cherry tomatoes, grape tomatoes work well too. Just make sure they’re firm!
Cucumber: I love using a crunchy cucumber for texture. English cucumbers are great, but you can substitute pickling cucumbers if that’s what you have. The key is to use firm ones to avoid mushy pickles!
Red Onion: Red onions add color and a mild sweetness. You can also use white or yellow onions if you prefer. Just note that yellow onions will have a stronger flavor.
Vinegar: White vinegar is common, but you can try apple cider vinegar for a milder taste. If you want less acidity, combine vinegar with some water in equal parts!
Herbs: Fresh dill brightens the flavor, but feel free to use thyme or bay leaves instead. It’s fun to experiment with different herbs!
How to Properly Prepare the Pickling Brine?
Making the pickling brine is simple! Here’s how to do it right:
- Start by combining vinegar, water, sugar, and salt in a saucepan. This mixture is your brine and adds the tangy flavor.
- Heat over medium while stirring until the sugar and salt dissolve. You don’t need to boil it—just get it hot enough!
- Remove from heat and add your spices, like garlic and peppercorns, for extra flavor.
- Pour the brine over the vegetables in the jar while it’s still hot. This helps to soften the veggies and absorb the flavors!
Let everything cool before sealing. The longer they sit in the fridge, the better they taste, but at least wait 24 hours for maximum flavor!
Easy Pickled Cherry Tomatoes, Onions & Cucumbers
Ingredients You’ll Need:
- 2 cups cherry tomatoes, washed
- 1 medium cucumber, sliced into thin rounds
- 1 small red onion, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cloves garlic, peeled and lightly smashed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds (optional)
- Fresh dill sprigs or other herbs (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time plus time for chilling. You’ll want to let the pickles sit for at least 24 hours for the best flavor. They can last in the fridge for up to 2 weeks!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by placing the cherry tomatoes, cucumber slices, and red onion slices into a clean glass jar or bowl. Make sure it’s big enough to hold all the veggies comfortably!
2. Make the Pickling Brine:
In a small saucepan, combine the white vinegar, water, sugar, and salt. Heat over medium heat, stirring occasionally until the sugar and salt dissolve completely. It’s like magic when everything comes together! Remove from heat once done.
3. Add Flavors:
Add the smashed garlic, black peppercorns, and mustard seeds (if you choose to use them) to the jar with the vegetables. These ingredients will give the pickles an extra kick!
4. Pour the Brine:
Pour the hot vinegar brine over the vegetables, ensuring they are fully submerged. This step is crucial to getting that yummy pickled flavor all the way through!
5. Add Herbs:
If you like, toss in some fresh dill or other herbs on top to enhance the flavor even more. It’s totally optional but gives a nice touch!
6. Cool and Chill:
Let the mixture cool to room temperature. Once it’s cool, cover the jar and pop it in the refrigerator.
7. Pickle and Enjoy:
For the best flavor, allow the veggies to pickle for at least 24 hours before diving in. These tangy delights will brighten up any meal, and they should stay fresh for up to 2 weeks in the fridge!
Enjoy these tasty pickled cherry tomatoes, onions, and cucumbers as a side dish, snack, or topping! They add a delightful crunch and flavor to your meals. Happy pickling!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Vinegar?
Absolutely! While white vinegar is commonly used, you can substitute it with apple cider vinegar for a milder flavor or rice vinegar for a sweeter profile. Just keep in mind that different vinegars can affect the overall taste of your pickles.
What If I Don’t Have Fresh Dill?
No worries! If you don’t have fresh dill, you can use dried dill instead—about 1 teaspoon should do it. Alternatively, feel free to experiment with other herbs like thyme or basil, depending on your preference.
How Long Do the Pickled Vegetables Last?
Once prepared, your pickled cherry tomatoes, onions, and cucumbers can last in the refrigerator for up to 2 weeks. Just make sure to keep them in an airtight container to maintain their crunchiness!
Can I Add Other Vegetables?
Definitely! This pickling recipe is versatile. You can add other veggies like bell peppers, carrots, or even radishes for extra flavor and color. Just make sure they are cut into similar sizes for even pickling!
