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A clear glass jar filled with vibrant red cherry tomatoes, thinly sliced green onions, and crunchy cucumbers submerged in a tangy pickling brine, with visible herbs and spices around the jar, presented on a rustic wooden surface.

Pickled Cherry Tomatoes, Onions, and Cucumbers

  • Author: Maria
  • Total Time: 25 minutes + cooling time
  • Yield: 4 cups of pickled vegetables 1x
  • Diet: Vegetarian, Vegan

Description

Discover how to make delicious homemade pickled cherry tomatoes, onions, and cucumbers with this easy, flavorful recipe. Perfect for salads, sandwiches, or snacking, these preserved vegetables add a tangy, zesty twist to your meals all year round.

Ingredients

Scale
  • 2 cups cherry tomatoes (fresh and ripe)
  • 1 large red onion, thinly sliced
  • 2 large cucumbers, sliced
  • 2 cups vinegar (white or apple cider vinegar)
  • 1 cup water
  • 2 tablespoons sugar
  • 2 tablespoons salt (preferably non-iodized)
  • 3 cloves garlic, smashed
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • Fresh dill sprigs (optional but recommended)
  • Red pepper flakes (optional for heat)

Instructions

  1. Start by washing the cherry tomatoes, cucumbers, and peeling the onion. Slice the cucumbers and onions into your desired thickness. For cherry tomatoes, simply wash and set aside. This prepares all ingredients for even flavor absorption.
  2. Combine the vinegar, water, sugar, and salt in a saucepan. Bring to a gentle boil, stirring until sugar and salt dissolve completely. This aromatic brine infuses the vegetables with a tangy flavor.
  3. Place garlic cloves, peppercorns, mustard seeds, and dill sprigs into sterilized jars. Pack cherry tomatoes, onions, and cucumbers tightly into the jars, leaving about half an inch of space at the top. Sterilize jars before use.
  4. Pour the hot brine over the packed vegetables, ensuring they are fully submerged. Wipe rims of jars with a clean cloth, then seal with sterilized lids. For added freshness, cool jars using a rapid chill method.
  5. Let the jars cool to room temperature, then refrigerate for at least 24 hours. Flavors deepen over time, making them tastier after a week.

Notes

  • Adjust the amount of red pepper flakes to control spiciness.
  • For longer storage, process jars using water bath canning.
  • You can substitute different types of vinegar for varied flavor profiles.
  • Use fresh, ripe produce for best results.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer, Snack
  • Method: Pickling
  • Cuisine: Homemade, Mediterranean

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 15 Kcal
  • Sugar: 1g
  • Sodium: 250mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 0g
  • Cholesterol: 0mg

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Find it online: https://recipeswonders.com/pickled-cherry-tomatoes-onions-and-cucumbers/