Description
A quick and tangy recipe for pickled cherry tomatoes, red onions, and cucumbers that can be prepared in just 15 minutes. Perfect as a zesty side dish or condiment, these crisp vegetables are soaked in a flavorful vinegar brine spiced with mustard seeds, peppercorns, and garlic.
Ingredients
Scale
Vegetables
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1 small red onion, thinly sliced
Brine
- 1 cup white vinegar
- 1/2 cup water
- 2 tbsp sugar
- 1 tbsp salt
- 1/2 tsp mustard seeds
- 1/2 tsp black peppercorns
- 1/4 tsp red pepper flakes (optional, for heat)
- 2 garlic cloves, smashed
Garnish
- Fresh dill sprigs (optional)
Instructions
- Prepare the vegetables: Slice the cherry tomatoes in half, slice the cucumber into thin rounds, and thinly slice the red onion. Place all the vegetables in a clean glass jar or container with a tight-fitting lid.
- Make the brine: In a small saucepan, combine the white vinegar, water, sugar, salt, mustard seeds, black peppercorns, red pepper flakes (if using), and smashed garlic cloves. Bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar and salt have completely dissolved. Remove from heat.
- Pour the brine: Carefully pour the hot brine over the vegetables in the jar, making sure they are fully submerged. Use a spoon to press down the vegetables if needed to ensure they are covered by the liquid.
- Cool and refrigerate: Allow the jar to cool to room temperature uncovered. Once cooled, seal the jar with the lid and place it in the refrigerator. Let the vegetables pickle for at least 2-3 hours, preferably overnight, to develop flavor.
- Serve: After pickling, the vegetables are ready to enjoy as a flavorful side or topping. They can be stored in the refrigerator for 1-2 weeks. Garnish with fresh dill sprigs if desired before serving.
Notes
- For a spicier kick, add more red pepper flakes or include sliced jalapeños.
- Use a non-reactive container such as glass to avoid metallic taste.
- The longer the vegetables pickle, the more flavorful they become.
- Make sure the vegetables are fully submerged in the brine to prevent spoilage.
- You can use apple cider vinegar instead of white vinegar for a different flavor profile.
