Crunchy, tangy, sweet, and vibrant—this pickled cherry tomato, onion, and cucumber mix is your go-to condiment for any season. Whether you’re topping burgers at a summer BBQ, adding zip to your sandwiches, or enjoying it straight from the jar, this quick-pickle recipe delivers bold, refreshing flavor in every bite.
Best of all, it’s incredibly easy to prepare. With a handful of fresh ingredients and a simple vinegar brine, you can transform humble vegetables into a crave-worthy snack or side. No canning, no fuss—just fresh flavor in under 15 minutes of prep.
Ingredients for One Quart Jar
Fresh Vegetables
- 1 cup cherry tomatoes, halved
- 1 small cucumber, thinly sliced
- ½ red onion, thinly sliced
- 2 cloves garlic, smashed
- 1 small sprig of fresh dill (optional)
Brine Mixture
- 1 cup white vinegar
- ½ cup water
- ¼ cup granulated sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- ½ teaspoon black peppercorns
Preparing the Pickled Vegetables
Slice and Layer the Fresh Ingredients
Start by washing all your produce thoroughly. Halve the cherry tomatoes to release their natural juices and help them absorb the brine faster. Thinly slice the cucumber and red onion.
In a clean, sterilized 1-quart glass jar, layer the vegetables: start with cucumber slices, add halved cherry tomatoes, and finish with the red onion. Tuck in the smashed garlic cloves and sprig of fresh dill if you’re using it. These aromatics will infuse subtle, delicious flavor into the mix.
Create the Brine
In a small saucepan, combine the vinegar, water, sugar, salt, mustard seeds, and black peppercorns. Bring the mixture to a gentle boil over medium heat, stirring frequently until the sugar and salt completely dissolve.
Once the brine reaches a boil, remove it from the heat and let it cool slightly—just 2 to 3 minutes. This slight cooling helps prevent the fresh vegetables from wilting too quickly while still allowing the brine to penetrate them deeply.
Pour and Pack
Carefully pour the warm brine into the jar over your layered vegetables. Make sure the veggies are completely submerged. If they float to the top, gently press them down with a clean spoon or fork until they’re fully covered. This ensures even pickling and extends the shelf life of your mixture.
If needed, top off the jar with a little extra vinegar or water so that all ingredients stay below the liquid line.
Seal and Refrigerate
Let the filled jar cool to room temperature on your countertop. Then seal it with a tight-fitting lid and place it in the refrigerator. The pickles need at least 4 hours to marinate, but for best results, let them sit overnight. This extended marinating allows the flavors to fully develop and the veggies to absorb the tangy, sweet brine.
Serving Ideas for Pickled Cherry Tomatoes, Onion & Cucumber
This vibrant pickle medley isn’t just a side dish—it’s a flavor booster for a variety of meals. Here are a few delicious ways to enjoy it:
- On burgers or hot dogs: A spoonful of this pickle mixture adds tang, crunch, and brightness to rich grilled meats.
- In salads: Toss the pickled vegetables with fresh greens, a splash of olive oil, and feta cheese for a lively salad.
- As a sandwich topper: Elevate cold cuts, grilled cheese, or turkey sandwiches with these quick pickles.
- With cheese boards: Add a sweet and tangy contrast to creamy cheeses like brie or goat cheese.
- Straight from the jar: No judgment here—this combo is addictive as a stand-alone snack!
Tips for the Best Quick Pickles
1. Use firm, fresh vegetables
Soft or overripe veggies will turn mushy after pickling. For the best texture, choose firm cherry tomatoes, crisp cucumbers, and freshly cut onions.
2. Sterilize your jar
Although this isn’t a canning recipe, using a clean, sterilized jar helps prevent spoilage and extends the fridge life of your pickles.
3. Cool the brine slightly
Avoid pouring boiling-hot brine directly over the fresh vegetables. A short 2-3 minute cool down preserves texture while still sealing in flavor.
4. Let them marinate longer
Four hours is the minimum for quick pickles, but overnight resting yields the most balanced flavor.
5. Add custom flavors
Tweak the recipe with your favorite additions—red pepper flakes for heat, fresh basil for aroma, or sliced jalapeños for a kick.
6. Don’t skip the sugar
It might seem like a lot, but sugar balances the sharpness of the vinegar and enhances the natural sweetness of the tomatoes and onions.
7. Label your jar
Include the date so you know how long they’ve been in the fridge. These pickles stay crisp and tasty for up to 2 weeks when refrigerated.
FAQs
Can I use other types of vinegar?
Yes. While white vinegar is classic for pickling, you can experiment with apple cider vinegar, rice vinegar, or white wine vinegar for different flavor notes. Just avoid balsamic, which can overpower the veggies.
Is it safe to store these pickles at room temperature?
No. This is a refrigerator pickle recipe, not a shelf-stable canning process. Always store your pickled vegetables in the fridge to prevent spoilage.
How long do these pickles last in the refrigerator?
They’ll stay fresh and flavorful for up to 2 weeks in a sealed jar. After that, they may lose their crunch or develop off-flavors.
Can I reuse the brine?
Technically yes, but the flavor will be diluted, and the brine may carry bacteria from the original veggies. For best safety and taste, make a fresh brine for each new batch.
What other vegetables can I pickle with this recipe?
You can add sliced radishes, carrots, bell peppers, or even green beans to this brine. Just be sure to keep all the veggies thinly sliced for quicker pickling.
Can I reduce the sugar or salt?
You can slightly reduce them, but keep in mind they’re essential for balancing the vinegar and preserving the vegetables. Too little of either can impact both flavor and shelf life.
Why did my brine turn cloudy?
Cloudiness can be caused by impurities or natural sugars in the vegetables. It doesn’t always mean spoilage, but if the smell changes or you see mold, discard the jar immediately.
Final Thoughts
Pickled Cherry Tomatoes, Onion, and Cucumber bring bold, fresh flavor with minimal effort. The sharp tang of vinegar meets the natural sweetness of fresh produce, balanced with spices and a hint of garlic for depth. It’s the kind of recipe you’ll come back to again and again—for parties, quick lunches, or just because you want something zippy in your fridge.
Fast to prepare and fun to personalize, this easy pickle recipe makes preserving vegetables approachable and exciting, even for beginners. Try it once, and you’ll want a jar of these crunchy, vibrant pickles in your fridge all year round.