Pickled vegetables are a fantastic way to enhance the flavors of fresh produce, and this quick and easy recipe for Pickled Cherry Tomatoes, Red Onions, and Cucumbers will bring a burst of tangy freshness to your meals. Perfect as a snack, topping for sandwiches, or a side dish, these pickled veggies are a vibrant addition to any table.
Ingredients:
- 2 cups cherry tomatoes, halved
- 1 medium red onion, thinly sliced
- 1 large cucumber, sliced into rounds
- 2 cups white vinegar (or apple cider vinegar for a sweeter taste)
- 1 cup water
- 1/3 cup granulated sugar
- 2 tbsp salt
- 4 garlic cloves, smashed
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1 tsp red pepper flakes (optional, for a bit of heat)
- Fresh dill (optional, for extra flavor)
Instructions:
- Prepare the Vegetables: Wash and halve the cherry tomatoes, slice the red onion thinly, and cut the cucumber into rounds. Set aside.
- Make the Pickling Brine: In a medium saucepan, combine the vinegar, water, sugar, and salt. Stir over medium heat until the sugar and salt are fully dissolved. Remove from heat and allow the brine to cool slightly.
- Add the Aromatics: In the bottom of a large jar or several smaller jars, add the smashed garlic cloves, black peppercorns, mustard seeds, and red pepper flakes (if using). Add a few sprigs of fresh dill for extra flavor if desired.
- Layer the Vegetables: Carefully pack the cherry tomatoes, sliced red onions, and cucumbers into the jar(s), leaving a little room at the top.
- Pour the Brine: Pour the slightly cooled pickling brine over the vegetables, ensuring they are fully submerged. Tap the jar lightly to remove any air bubbles.
- Seal and Refrigerate: Seal the jar tightly with a lid and refrigerate for at least 4 hours before serving, though they will taste even better after 24 hours.
- Serve: Enjoy your pickled cherry tomatoes, red onions, and cucumbers as a side dish, on top of salads, burgers, tacos, or sandwiches.
Helpful Tips:
- Customize the flavors: Feel free to adjust the seasoning to your preference. You can add more garlic, dill, or even spices like coriander seeds for an extra layer of flavor.
- Pickling time: While you can eat these within a few hours, the longer they sit in the brine (up to 2 days), the more intense the flavors will become.
- Using fresh herbs: If you want a burst of freshness, add fresh dill or even basil to the jar. It pairs wonderfully with the tangy pickles.
Variations:
- Sweet & Spicy: Add a few slices of jalapeño for heat or increase the sugar for a sweeter pickle.
- Different veggies: Try adding sliced radishes, carrots, or bell peppers for a colorful mix.
Storage:
Store the pickled vegetables in an airtight jar in the refrigerator for up to 2 weeks. These are not shelf-stable, so refrigeration is essential.
Additional Flavor Ideas:
- Herb Infusion: Aside from dill, you can add other herbs such as thyme, rosemary, or basil. These herbs will impart a subtle, aromatic flavor that elevates the pickling brine.
- Citrus Zest: Add a few strips of lemon or lime zest to the pickling brine for a bright, citrusy note that pairs well with the tangy vinegar.
- Ginger: For a unique twist, add a few thin slices of fresh ginger to the brine. It gives the pickled vegetables a gentle heat and a slightly spicy flavor profile.
- Star Anise or Cloves: For an unexpected burst of warmth, drop in a star anise or a couple of whole cloves. These spices provide a subtle depth to the brine that complements the crisp vegetables.
Frequently Asked Questions:
- How long do the pickled vegetables need to sit before eating? For the best flavor, let the vegetables sit in the refrigerator for at least 24 hours. The longer they stay in the brine, the more flavorful they become. However, they’re still delicious after about 4 hours of pickling if you’re in a rush!
- Can I use other types of vinegar? Yes! You can swap out white vinegar with apple cider vinegar, rice vinegar, or even red wine vinegar. Each will give the pickles a slightly different flavor. Apple cider vinegar is sweeter, while rice vinegar has a more delicate flavor. Red wine vinegar gives a rich, robust tang.
- What type of cucumbers should I use? You can use standard slicing cucumbers, but Persian or English cucumbers work great because they have thinner skins and fewer seeds, making them perfect for pickling.
- Do I need to sterilize my jars for this recipe? Since this is a quick pickle recipe that requires refrigeration, you don’t need to sterilize the jars as you would for long-term canning. However, make sure the jars are very clean before using.
Serving Ideas:
- Salads: These pickled vegetables are perfect for adding a tangy, fresh element to green salads, pasta salads, or even grain bowls.
- Burgers & Sandwiches: Use the pickled onions and cucumbers as a topping for burgers, sandwiches, or wraps. They’ll add a crunchy texture and burst of flavor that will elevate your dish.
- Tacos & Burritos: Pickled vegetables are a great topping for tacos, burritos, or even nachos. The acidity helps cut through the richness of the fillings.
- Charcuterie Boards: Pair these pickled vegetables with cheeses, cured meats, crackers, and dips to create a vibrant, flavorful charcuterie board.
- Rice or Grain Bowls: Add a spoonful of these pickled veggies to rice bowls, quinoa salads, or couscous for a refreshing crunch.
Advanced Techniques:
- Vacuum Sealing: If you have a vacuum sealer, you can quicken the pickling process. Vacuum sealing the jar helps the brine penetrate the vegetables faster, making them ready to eat in just a few hours.
- Fermenting for Probiotics: To turn this quick pickle into a probiotic-rich ferment, skip the vinegar and make a brine using just salt and water. Let the vegetables sit at room temperature for 3-5 days to ferment naturally, then refrigerate.
How to Adjust the Sweetness and Acidity:
- Sweeter Brine: If you prefer your pickled vegetables on the sweeter side, increase the sugar in the brine by a tablespoon or two. This is particularly great if you want a more candied flavor, which works well with the cucumbers and tomatoes.
- Less Acidic: If you find the pickles too tangy, reduce the vinegar slightly and replace it with water. You can also balance the acidity by adding more sugar.
Storage Instructions:
- Refrigeration: Since this is a quick pickle recipe, store the pickled vegetables in the fridge. They should last up to 2 weeks in a tightly sealed jar.
- Freezing: While pickled cucumbers and tomatoes generally don’t freeze well, you can store the brine separately if you want to make future batches of pickled vegetables quickly.
These Pickled Cherry Tomatoes, Red Onions, and Cucumbers offer a crunchy, flavorful twist on classic pickled veggies, and their versatility makes them a must-have in your kitchen! With so many variations and ways to enjoy them, you’ll find yourself reaching for this recipe again and again.