Pickled Cherry Tomatoes, Red Onions, and Cucumbers

only delicious but also a nutritious way to enjoy your veggies.

Ingredients You’ll Need

To make your own Pickled Cherry Tomatoes, Red Onions, and Cucumbers, gather the following ingredients:

• 1 pint cherry tomatoes (halved)
• 1 cucumber (sliced thinly)
• 1 small red onion (thinly sliced)
• 1 cup white vinegar (or apple cider vinegar for a different flavor)
• 1 cup water
• 2 tablespoons sugar (adjust to taste)
• 1 tablespoon salt (kosher salt is best)
• 2 cloves garlic (minced or smashed)
• 1 teaspoon mustard seeds (optional, for a hint of spice)
• 1 teaspoon black peppercorns
• 1 teaspoon dried oregano (or fresh if available)
• A pinch of red pepper flakes (optional, for heat)

Step-by-Step Instructions

1. Prepare the Vegetables

Start by washing the cherry tomatoes and cucumber. Slice the tomatoes in half and thinly slice the cucumber into rounds. Thinly slice the red onion as well. The key to pickling is to have evenly sliced vegetables that will absorb the brine easily, so try to keep your slices uniform.

2. Make the Pickling Brine

In a medium saucepan, combine the vinegar, water, sugar, salt, garlic, mustard seeds, black peppercorns, oregano, and red pepper flakes (if using). Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt.

Once the brine comes to a boil, reduce the heat and let it simmer for about 3-5 minutes. This allows the flavors to meld together. Remove from heat and let it cool for a few minutes.

3. Pack the Vegetables into Jars

While the brine is cooling, prepare your jars. You’ll need one or two clean glass jars (depending on the size) to store the pickled vegetables. Pack the sliced cherry tomatoes, cucumbers, and red onions into the jars, layering them evenly.

4. Pour the Brine Over the Vegetables

Once the brine has cooled slightly (it should still be warm, but not scalding hot), carefully pour it over the packed vegetables in the jars. Make sure the vegetables are fully submerged in the brine. If needed, use a spoon or a small weight to press them down slightly.

5. Seal and Refrigerate

Seal the jars with their lids and place them in the refrigerator. While the vegetables can be eaten right away, they’ll taste even better after 24 hours of pickling. The longer they sit, the more intense the flavors will become. These pickled veggies can be stored in the fridge for up to 2 weeks.

Tips for the Perfect Pickled Vegetables

• Use Fresh, Crisp Vegetables: The quality of your vegetables is key to the success of this recipe. Choose fresh cherry tomatoes, cucumbers, and red onions for the best texture and flavor.
• Adjust the Sweetness: If you prefer a sweeter pickle, you can add a little more sugar to the brine. Conversely, if you like a more tart or tangy pickle, you can reduce the sugar slightly.
• Experiment with Flavors: Feel free to get creative with your pickling spices. Add a few bay leaves, dill seeds, or even cloves for a unique twist on the classic pickled flavor.
• Double the Recipe: If you’re making this for a crowd or want to have extra jars on hand, feel free to double or triple the recipe. These pickles are perfect for gifting, bringing to a picnic, or simply enjoying on your own.

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

These pickled vegetables are so versatile and can be served in many different ways. Here are a few ideas:

• As a Snack: Serve these pickled veggies as an appetizer or snack with some crusty bread or crackers.
• On Sandwiches and Wraps: Add a few spoonfuls of pickled vegetables to your sandwiches, wraps, or burgers for an extra layer of flavor.
• As a Salad Topping: Toss the pickled vegetables into salads for a tangy, flavorful kick.
• Alongside Grilled Meats: These pickled veggies make a fantastic side dish with grilled chicken, beef, or fish.
• On Charcuterie Boards: Serve them alongside cheeses, cured meats, and olives for an impressive charcuterie spread.

Why You Should Try Pickled Cherry Tomatoes, Red Onions, and Cucumbers

Pickling is a fantastic way to preserve fresh vegetables and add a new depth of flavor to your dishes. These pickled cherry tomatoes, red onions, and cucumbers are a simple yet delicious addition to your kitchen repertoire. They are perfect for anyone who loves a tangy, crunchy bite that adds zest to their meals. Plus, the recipe is quick, easy, and customizable to your personal taste preferences.

So next time you’re looking for a healthy snack or an exciting new way to enjoy your vegetables, give this pickling recipe a try. You’ll be amazed at how these fresh vegetables transform into a vibrant, flavor-packed treat that will become a staple in your kitchen.

Final Thoughts

Whether you’re a seasoned pickling pro or a beginner looking to dive into the world of preserving vegetables, this Pickled Cherry Tomatoes, Red Onions, and Cucumbers recipe is a great place to start. The balance of sweet, tangy, and savory flavors, combined with the satisfying crunch of the veggies, creates a snack that’s hard to put down. It’s the kind of recipe you’ll find yourself making over and over again—trust me, once you try it, you’ll be hooked!