If you’re craving something vibrant, crisp, and packed with flavor, pickled vegetables are a quick and satisfying way to enhance any meal. This easy recipe for pickled cherry tomatoes, red onion, and cucumber brings together a beautiful trio of textures and tastes. It’s perfect as a snack, a condiment, or a fresh side for grilled meats, sandwiches, wraps, or grain bowls.
Homemade pickles aren’t just about cucumbers anymore. Cherry tomatoes bring a burst of sweetness, red onions add sharpness and color, while cucumbers contribute that signature crunch we all know and love. When combined with a slightly sweet, tangy brine, the result is a refreshing and versatile pickle that you’ll want to keep stocked in your fridge all year round.
Why You’ll Love This Pickle Combo
The beauty of this combination lies in the contrast. Cherry tomatoes have tender skins and juicy interiors that absorb brine quickly, giving you a zesty pop in every bite. Red onions mellow out and become subtly sweet once pickled, while thin cucumber slices retain their crisp texture and provide balance. Together, they create a colorful, flavorful mix that elevates any dish with minimal effort.
The pickling process here is quick, simple, and requires only a handful of pantry ingredients. There’s no need for canning or sterilization—just one clean jar, a saucepan, and about 15 minutes of hands-on time.
Ingredients (Makes 1 Quart Jar)
- 1 cup cherry tomatoes, halved
- 1 small cucumber, thinly sliced
- ½ red onion, thinly sliced
- 1 cup white vinegar
- ½ cup water
- ¼ cup granulated sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- ½ teaspoon black peppercorns
- 2 cloves garlic, smashed
- 1 small sprig of fresh dill (optional)
These ingredients yield a perfectly balanced quick pickle—tangy, just slightly sweet, with a subtle crunch and aroma from the mustard seeds and garlic. You can easily double the recipe for a larger batch or adjust it based on your personal flavor preferences.
Instructions
1. Prep the Veggies
Start by halving your cherry tomatoes and slicing the cucumber and red onion into thin, uniform pieces. The thinner the slices, the faster they’ll absorb the brine. Place the vegetables into a clean 1-quart jar, layering them as you go. Add the garlic cloves and a small sprig of dill if you’re using it. These aromatic additions subtly enhance the flavor without overpowering the vegetables.
2. Make the Pickling Brine
In a small saucepan, combine the vinegar, water, sugar, salt, mustard seeds, and peppercorns. Place over medium heat and stir until the sugar and salt dissolve. Once the mixture reaches a gentle boil, remove it from the heat. Let it cool for 2 to 3 minutes so it’s not piping hot when poured over the vegetables.
3. Pickle the Veggies
Carefully pour the warm brine into the jar, making sure all the vegetables are fully submerged. Use the back of a spoon to press down gently if needed. This ensures even pickling and helps prevent air pockets. Let the jar sit uncovered at room temperature until it cools completely.
4. Chill and Marinate
Once cooled, seal the jar with a tight-fitting lid and refrigerate. For best flavor, let the vegetables marinate for at least 4 hours, though overnight is ideal. The longer they sit, the more the flavors meld and deepen. These pickles will stay crisp and tasty in the refrigerator for up to 2 weeks.
5. Serve and Enjoy
Pull the jar out of the fridge whenever you need a tangy boost. These pickled vegetables are incredibly versatile—pile them onto burgers or sandwiches, toss them into salads, serve them with grilled meats, or enjoy them on their own straight from the jar.
Pro Tips and Creative Additions
Add Heat
If you like a little kick, toss in a pinch of red pepper flakes or a slice of fresh chili to the brine. The mild heat pairs beautifully with the natural sweetness of the tomatoes and onions.
Experiment with Herbs
Dill is a classic herb for pickling, but you can get creative with others. Try adding a small sprig of thyme, a few basil leaves, or even crushed coriander seeds for a different aromatic touch.
Use Colored Cherry Tomatoes
If available, use a mix of red, yellow, and orange cherry tomatoes. This adds a rainbow of color to your jar and makes the pickles even more eye-catching when served.
Try Apple Cider Vinegar
Swapping white vinegar for apple cider vinegar adds a slightly fruity, more complex flavor. Just make sure the acidity level is still around 5% to ensure proper pickling.
Slice Consistently
Uniformly sliced vegetables not only look better but also ensure even pickling. A mandoline can be helpful for slicing cucumbers and onions thinly and quickly.
How to Use Pickled Cherry Tomatoes, Onion & Cucumber
On Sandwiches and Wraps
Add a spoonful of these pickled veggies to grilled cheese, turkey, or roast beef sandwiches for a zesty crunch.
With Grilled Meats
Serve them alongside BBQ chicken, ribs, or steak. Their acidity cuts through the richness and enhances the overall meal.
In Salads and Bowls
Use them as a topping in grain bowls, pasta salads, or green salads. They add both texture and a burst of flavor.
As a Snack or Appetizer
Arrange a few forkfuls on a platter with olives, cheeses, and crackers for a quick and colorful starter.
On Tacos and Burgers
Top off fish tacos, veggie burgers, or pulled pork sandwiches with a scoop of pickled veggies for contrast and freshness.
Storage Tips
Store your pickled vegetables in the refrigerator at all times. Use a clean utensil when scooping from the jar to prevent contamination. Over time, the tomatoes may soften slightly, but the cucumbers and onions will stay firm for a week or more. If the liquid turns cloudy or develops any off smells, it’s time to discard.
This is a quick-pickle or “refrigerator pickle” recipe, not suitable for long-term shelf storage unless properly canned using sterilization and water-bath methods.
Final Thoughts
Pickled cherry tomatoes, onion, and cucumber offer a fantastic way to enjoy fresh produce in a whole new way. The simple act of pickling turns everyday vegetables into something more complex, flavorful, and versatile. With just a few steps, you can transform basic ingredients into a bright, crunchy, and delicious side that adds personality to every plate.
Whether you’re prepping for a summer cookout, packing lunches for the week, or just looking to elevate your meals with something fresh and homemade, this pickled veggie combo deserves a spot in your fridge. It’s colorful, easy to make, and guaranteed to disappear fast.
Let the flavors meld, experiment with different spices, and don’t be surprised if you start making a new jar every week.