Description
Pickled Cherry Tomatoes, Onion & Cucumber is a vibrant, zesty side dish that adds a burst of flavor to any meal. Fresh vegetables are soaked in a tangy-sweet vinegar brine, making them crisp, refreshing, and slightly addictive. Perfect for summer BBQs, sandwiches, or snacking straight from the jar!
Ingredients
Scale
- 2 cups cherry tomatoes, halved
- 1 medium cucumber, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cloves garlic, smashed
- 1 teaspoon black peppercorns
- ½ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon mustard seeds (optional)
Instructions
- Place cherry tomatoes, cucumber slices, and red onion in a clean glass jar or bowl.
- In a small saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, red pepper flakes, and mustard seeds.
- Bring the mixture to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat.
- Pour the hot brine over the vegetables, making sure they are fully submerged. Let cool to room temperature.
- Cover and refrigerate for at least 4 hours (preferably overnight) before serving.
Notes
- Best enjoyed within 5–7 days for optimal crunch and flavor.
- Add fresh herbs like dill or basil for extra flavor.
- Great as a topping for burgers, wraps, salads, or grilled meats.
Nutrition
- Serving Size: ½ cup
- Calories: 25
- Sugar: 4g
- Sodium: 180mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pickled vegetables, cherry tomato pickles, quick cucumber pickles, summer side dish, tangy vegetable salad