Pickled Cherry Tomatoes, Red Onions, and Cucumbers – A Zesty, Colorful Snack or Side Dish You’ll Love! 🥒🍅🧅
If you’re craving something crunchy, tangy, vibrant, and bursting with flavor, these Pickled Cherry Tomatoes, Red Onions, and Cucumbers are a must-make. This easy quick-pickling recipe transforms everyday vegetables into a refreshing and addictive snack or side dish in just minutes. Whether you’re topping sandwiches, adding zing to grain bowls, or serving them with grilled meats, these pickled veggies deliver that perfect balance of sour, sweet, and spice.
The best part? You don’t need any fancy canning tools or preservatives. Just toss your vegetables in a homemade vinegar-based brine and refrigerate — and within hours, you’ve got a bright, crunchy addition to any meal. It’s a great way to use up summer produce or add a fresh pop to winter dishes.
These quick pickles are naturally gluten-free, low-calorie, and packed with flavor, making them ideal for clean eating, Whole30-style diets, or just leveling up your meals with something homemade.
Ingredients to prepare this refreshing side dish, you’ll need:
- 1 pint cherry tomatoes
- ½ red onion, sliced thin
- ½ cucumber, sliced thin
- 1 cup white vinegar
- ½ cup water
- ¼ cup sugar
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ cup fresh dill, chopped
How to Make Pickled Cherry Tomatoes, Red Onions, and Cucumbers
1. Prepare the Vegetables
Rinse the cherry tomatoes and dry them gently. Slice the red onion and cucumber into thin, even slices. This helps the veggies absorb the brine quickly and pickle evenly. For extra absorption, you can gently pierce the cherry tomatoes with a toothpick.
2. Make the Pickling Liquid
In a saucepan over medium heat, combine the white vinegar, water, sugar, salt, oregano, and red pepper flakes. Stir continuously until the mixture reaches a boil and the sugar and salt dissolve completely. This hot brine will help soften the vegetables slightly and infuse flavor fast.
3. Combine Vegetables and Liquid
Place the cherry tomatoes, red onion, and cucumber slices into a clean glass jar or container. Slowly pour the hot pickling brine over the veggies, making sure they are completely submerged.
4. Add the Dill
Stir in the fresh chopped dill while the mixture is still warm. Dill brings brightness and a slightly grassy flavor that complements the tang of the vinegar.
5. Seal and Refrigerate
Seal the jar tightly with a lid and refrigerate for at least 2 hours. For best results, let the pickles sit overnight to fully develop flavor. These quick pickles stay fresh for up to 2 weeks.
6. Serve and Enjoy
These pickled vegetables are best served chilled. Use them to top salads, sandwiches, tacos, or grain bowls—or just eat them straight out of the jar!
Chef’s Tips for the Perfect Pickle
Use English or Persian cucumbers for fewer seeds and a crunchier bite
If you want more tang, substitute half of the water with additional vinegar
Add a clove of crushed garlic or a few mustard seeds for extra punch
Don’t skip the dill—it balances the acidity and adds herbal brightness
Adjust the spice level with more or less red pepper flakes, or add a sliced jalapeño
Serving Suggestions
Add to your charcuterie board or cheese platter for a burst of brightness
Tuck into sandwiches, burgers, or wraps for tangy contrast
Toss into salads for a crunchy, acidic component
Serve alongside grilled chicken, steak, or seafood for a bold, zesty pairing
Top grain bowls with pickled veggies for added crunch and flavor
What Chefs Say About This Recipe
Gordon Ramsay – “Quick pickles like these are brilliant for balancing rich dishes. Simple, fresh, and punchy.”
Ina Garten – “This is the kind of recipe I keep in my fridge year-round. It’s effortless and makes everything taste better.”
Bobby Flay – “Perfect on tacos or burgers. I like to add a smoky chili for extra depth.”
Martha Stewart – “A beautifully simple way to elevate basic vegetables. Clean, elegant, and practical.”
Jamie Oliver – “Love the color and crunch! This is proper home cooking with attitude.”
Nigella Lawson – “These pickles are sensual in their sharpness and soft crunch—a little gem of kitchen alchemy.”
Emeril Lagasse – “This one’s a keeper. Kick it up with hot sauce or go sweet with extra honey in the brine.”
Rachael Ray – “Super versatile! Toss them on anything and you’ve got instant flavor.”
Guy Fieri – “Welcome to Flavortown! These pickles pack a punch that punches back!”
Curtis Stone – “Love using this kind of quick pickle as a contrast to richer entrees—it’s all about balance.”
10 Frequently Asked Questions (FAQs)
1. Can I use different vegetables?
Yes! Try radishes, carrots, green beans, or cauliflower for variety.
2. Can I use apple cider vinegar instead?
Absolutely. Apple cider vinegar adds a sweet tang and depth of flavor.
3. How long do these last in the fridge?
Up to 2 weeks when stored in an airtight container.
4. Do I have to heat the vinegar mixture?
Heating helps the sugar dissolve and speeds up pickling, but you can cold-brine too—it just takes longer.
5. Is this recipe spicy?
It has mild heat from red pepper flakes, but you can omit or add more to taste.
6. Can I make these sugar-free?
Yes, replace sugar with a sugar substitute like monk fruit or stevia.
7. What kind of jar should I use?
A clean mason jar or glass container with a tight-fitting lid works best.
8. Can I preserve these for long-term storage?
This recipe is for refrigerator pickles only. For long-term canning, use a sterilization process.
9. Are these gluten-free?
Yes, all the ingredients are naturally gluten-free.
10. Can I use frozen veggies?
Fresh works best for texture, but if using frozen, thaw and pat dry completely before pickling.
Nutritional Information (Per Serving – Approximate)
Calories: 45
Protein: 1g
Fat: 0g
Saturated Fat: 0g
Carbohydrates: 10g
Sugar: 7g
Fiber: 2g
Cholesterol: 0mg
Sodium: 220mg
Vitamin A: 15% DV
Vitamin C: 25% DV
Calcium: 2% DV
Iron: 3% DV
Storage and Leftovers
Refrigerate: Store in an airtight glass jar or container for up to 2 weeks.
Do not freeze: Freezing changes the texture and will make the vegetables mushy.
Flavor tip: The pickles taste even better after 24–48 hours, as the flavors deepen and mellow.
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Conclusion
This quick and easy Pickled Cherry Tomatoes, Red Onions, and Cucumbers recipe is your new go-to for adding brightness, crunch, and a pop of flavor to almost anything. It’s one of those simple kitchen tricks that takes almost no effort but delivers big-time taste. You’ll love how versatile these pickles are—from tacos to burgers to side salads—and they keep beautifully in the fridge, making them ideal for meal prep or everyday snacking. Whether you’re a beginner cook or a seasoned foodie, this is one of those recipes you’ll come back to again and again.
🌿 Try it today, share it with your foodie friends, and don’t forget to save this recipe—you’ll want to make it on repeat!
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