Pickled Cherry Tomatoes, Onion & Cucumber

Here’s a refreshing, tangy, and slightly sweet recipe for Pickled Cherry Tomatoes, Onion & Cucumber — perfect as a side dish, salad topper, or snack! This quick refrigerator pickle is easy to make and full of vibrant flavor.

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🥒🍅 Pickled Cherry Tomatoes, Onion & Cucumber

🧂 Ingredients (Makes about 1 quart):

• 1 cup cherry tomatoes, halved

• 1 small cucumber, sliced into thin rounds (English or Persian works best)

• ½ small red onion, thinly sliced

• 3 cloves garlic, smashed

• ¾ cup white vinegar (or apple cider vinegar for extra depth)

• ¾ cup water

• 1½ tbsp sugar (adjust to taste)

• 1 tsp salt

• ½ tsp black peppercorns

• ¼ tsp red pepper flakes (optional)

• 1 tsp mustard seeds (optional)

• 1 bay leaf (optional)

• Fresh herbs (optional): dill, parsley, or basil sprigs

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🥣 Instructions:

1. Prepare the Veggies:
   Wash and slice your cherry tomatoes, cucumber, and onion. Pack them into a clean quart-sized jar or container along with garlic and any herbs you’re using.

2. Make the Pickling Brine:
   In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, red pepper flakes, and bay leaf. Bring to a simmer over medium heat, stirring until sugar and salt dissolve (2–3 minutes). Remove from heat.

3. Pour & Cool:
   Carefully pour the hot brine over the vegetables in the jar until everything is submerged. Tap the jar gently to release any air bubbles.

4. Seal & Chill:
   Let cool to room temperature, then cover and refrigerate for at least 4 hours, ideally overnight for best flavor.

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✅ Tips:

• Stays fresh in the refrigerator for up to 2 weeks.

• Great with grilled meats, sandwiches, tacos, or charcuterie boards.

• For extra crunch, salt and drain cucumbers for 15 minutes before pickling.

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Would you like a fermented version, sugar-free option, or a way to can these for long-term storage