Why You’ll Love This Recipe

Pickled Cherry Tomatoes, Red Onions, and Cucumbers offer a vibrant medley of flavors—sweet, tangy, and crisp—all in one jar. This refreshing trio is perfect for brightening up sandwiches, salads, or charcuterie boards. Easy to prepare and visually striking, this quick pickle recipe is a fantastic way to preserve fresh summer produce with minimal effort.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cherry tomatoes
red onion
cucumber
white vinegar
water
sugar
salt
garlic cloves
black peppercorns
mustard seeds
fresh dill (optional)

directions

Wash and dry the cherry tomatoes, cucumber, and red onion.

Slice the cucumber into thin rounds and the red onion into thin slices. Leave cherry tomatoes whole or halve them if desired.

Pack the vegetables into clean glass jars, layering them for a colorful effect.

In a saucepan, combine white vinegar, water, sugar, salt, garlic, peppercorns, and mustard seeds. Bring to a boil, stirring to dissolve the sugar and salt.

Remove from heat and let cool slightly.

Pour the hot brine over the vegetables in the jars, making sure they’re fully submerged.

Add fresh dill if using, then seal the jars with lids.

Let the jars cool to room temperature, then refrigerate for at least 24 hours before serving for best flavor.

Servings and timing

This recipe yields about 2-3 jars of pickles (1 pint each).
Preparation time: 15 minutes
Brine cooking time: 5 minutes
Cooling and pickling time: 24 hours
Total time: 24 hours and 20 minutes

Variations

Add sliced jalapeños or red chili flakes for a spicy kick.
Use apple cider vinegar for a fruitier tang.
Add coriander or fennel seeds for a different spice profile.
Include sliced radishes or carrots for extra crunch and color.

storage/reheating

Store pickled vegetables in sealed jars in the refrigerator for up to 2 weeks.
These are refrigerator pickles and are not shelf-stable.
Do not heat; enjoy cold or at room temperature for the best texture and taste.

FAQs

Can I use other types of tomatoes?

Yes, grape or small Roma tomatoes work well too.

How long before I can eat them?

They’re best after 24 hours but can be eaten sooner for a milder flavor.

Can I reuse the brine?

Yes, once more, for a second batch of veggies—just bring it to a boil first.

Do I need to sterilize the jars?

Not for refrigerator pickles, but always use clean jars.

Is sugar necessary?

It balances the acidity and enhances flavor, but you can reduce or omit it to taste.

Can I make them spicy?

Yes, add jalapeños, chili flakes, or a dash of hot sauce to the brine.

What’s the best vinegar to use?

White vinegar gives a classic taste, but apple cider vinegar adds depth.

Can I pickle just one of the vegetables?

Absolutely, the brine works well for any of them alone.

Are these pickles crunchy?

Yes, especially the cucumbers and onions; tomatoes remain firm but juicy.

Can I can these for long-term storage?

This recipe is not intended for canning—use only as refrigerator pickles.

Conclusion

Pickled Cherry Tomatoes, Red Onions, and Cucumbers are a quick and easy way to elevate everyday meals with bold flavor and vibrant color. Whether you’re new to pickling or a seasoned pro, this refreshing mix is sure to become a staple in your fridge.