I’m obsessed with bright, snap-juicy cherry tomatoes and that bite of thinly sliced red onion. I love how the tomatoes pop with a tang that makes everything on the plate perk up.
I crave the sharpness of the onion cutting through richness, turning plain sandwiches into something worth stopping for. Simple?
Yes. Serious?
Also yes. I keep thinking about that glossy, pickle-bright sheen and the way acids and crunch meet.
And the rush of flavor lasts, long after the first handful is gone. It’s the kind of pantry flex I actually use, all the time, and I brag about it.
Ingredients
- Cherry tomatoes: juicy little pops of sweetness and acid, bright color that makes it feel fun.
- Persian cucumbers: crisp, cooling crunch that keeps the jar fresh and light.
- Red onion: sharp, punchy bite that softens into sweet ribbons after sitting.
- Garlic: it’s pungent and savory, gives the brine a warm, garlicky backbone.
- Fresh dill: grassy, feathery herb that smells like summer and lightens the mix.
- White vinegar: tangy backbone that pickles and keeps everything bright and shelf-stable.
- Water: tones down the vinegar so it’s not too harsh on your tongue.
- Sugar: balances the sour with gentle sweetness so it’s addictive, not puckering.
- Kosher salt: seasons and helps draw out juices, it’s basic but essential.
- Whole black peppercorns: little peppery explosions when you bite into them, warm depth.
- Mustard seeds: tiny crunchy pops that add a toasty, slightly spicy note.
- Red pepper flakes: optional heat; throw ’em in if you want a kick.
- Bay leaf: basically subtle, woodsy aroma that hangs in the background.
Ingredient Quantities
- 1 pound (450 g) cherry tomatoes, whole or halved
- 2 Persian cucumbers (about 8 ounces / 225 g), thinly sliced
- 1 medium red onion (about 6 ounces / 170 g), thinly sliced
- 3 cloves garlic, smashed
- 4 sprigs fresh dill
- 1 cup (240 ml) white vinegar
- 1 cup (240 ml) water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes (optional)
- 1 bay leaf (optional)
How to Make this
1. Wash tomatoes, cucumbers, and red onion; halve tomatoes if large, thinly slice cucumbers and red onion, smash garlic cloves, and set dill sprigs aside.
2. Place tomatoes, cucumber slices, red onion, smashed garlic, dill sprigs, peppercorns, mustard seeds, red pepper flakes if using, and bay leaf if using into one large clean jar or divide between two pint jars.
3. In a small saucepan combine white vinegar, water, sugar, and kosher salt.
4. Heat brine over medium heat, stirring until sugar and salt dissolve and brine comes just to a simmer.
5. Carefully pour hot brine over the packed vegetables in the jar(s), leaving about 1/2 inch headspace and ensuring solids are submerged.
6. Tap jars gently on the counter to remove air bubbles; add more brine if necessary to cover vegetables.
7. Let jars cool to room temperature uncovered, then seal with lids and refrigerate.
8. For best flavor wait at least 24 hours before eating; flavors develop further over 2 to 3 days.
9. Store refrigerated for up to 2 to 3 weeks, using a clean fork to remove servings to maintain quality.
Equipment Needed
1. Large cutting board
2. Chef’s knife
3. Small saucepan
4. Measuring cups and measuring spoons
5. Large clean jar or two pint jars with lids
6. Funnel for jars or a small heatproof ladle
7. Tongs or a slotted spoon
8. Kitchen towel or cooling rack
9. Spoon or chopstick for releasing air bubbles
FAQ
Easy Pickled Cherry Tomatoes, Red Onions, And Cucumbers Recipe Substitutions and Variations
- Cherry tomatoes
- Grape tomatoes, used whole or halved
- Small plum tomatoes, quartered
- Campari tomatoes, halved
- Persian cucumbers
- English cucumber, peeled and sliced to remove extra seeds if desired
- Kirby or pickling cucumbers, sliced thin
- Zucchini, thinly sliced for a firmer bite
- White vinegar
- Apple cider vinegar, for a milder fruity tang
- Rice vinegar, for a softer, less acidic flavor
- White wine vinegar, for a slightly floral note
- Fresh dill
- Fennel fronds, for a mild anise hint
- Fresh parsley, for a bright, herbaceous note
- Tarragon, sparingly, for a delicate licorice note
Pro Tips
1. For crunch that holds up, salt the cucumber slices lightly and let them sit in a colander for 10 to 15 minutes, then pat dry before packing the jar. This draws out excess water so they stay crisp in the brine.
2. Warm the jars briefly in hot water before filling so the hot brine does not crack cold glass, and pour the brine while it is still hot to help the flavors penetrate faster.
3. If you like a brighter, fresher pickled flavor, add a splash of fresh lemon juice or a few strips of lemon zest to the jar before sealing. It brightens the acidity without changing the basic balance.
4. For layered complexity, toast the mustard seeds and whole peppercorns in a dry skillet for 30 to 60 seconds until fragrant, then add them to the jar. The quick toasting brings out nuttier, more aromatic notes.
5. Give the jars a gentle swirl or massage after a day in the fridge to redistribute spices and juices. Letting them sit for 48 to 72 hours will deepen the flavor, but if you need them sooner, a few hours at room temperature after pouring the hot brine speeds things up.
6
servings
50
kcal
Equipment: 1. Large cutting board
2. Chef’s knife
3. Small saucepan
4. Measuring cups and measuring spoons
5. Large clean jar or two pint jars with lids
6. Funnel for jars or a small heatproof ladle
7. Tongs or a slotted spoon
8. Kitchen towel or cooling rack
9. Spoon or chopstick for releasing air bubbles
Ingredients
1 pound (450 g) cherry tomatoes, whole or halved
2 Persian cucumbers (about 8 ounces / 225 g), thinly sliced
1 medium red onion (about 6 ounces / 170 g), thinly sliced
3 cloves garlic, smashed
4 sprigs fresh dill
1 cup (240 ml) white vinegar
1 cup (240 ml) water
2 tablespoons granulated sugar
1 tablespoon kosher salt
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
1/2 teaspoon red pepper flakes (optional)
1 bay leaf (optional)
Directions
- Wash tomatoes, cucumbers, and red onion; halve tomatoes if large, thinly slice cucumbers and red onion, smash garlic cloves, and set dill sprigs aside.
- Place tomatoes, cucumber slices, red onion, smashed garlic, dill sprigs, peppercorns, mustard seeds, red pepper flakes if using, and bay leaf if using into one large clean jar or divide between two pint jars.
- In a small saucepan combine white vinegar, water, sugar, and kosher salt.
- Heat brine over medium heat, stirring until sugar and salt dissolve and brine comes just to a simmer.
- Carefully pour hot brine over the packed vegetables in the jar(s), leaving about 1/2 inch headspace and ensuring solids are submerged.
- Tap jars gently on the counter to remove air bubbles; add more brine if necessary to cover vegetables.
- Let jars cool to room temperature uncovered, then seal with lids and refrigerate.
- For best flavor wait at least 24 hours before eating; flavors develop further over 2 to 3 days.
- Store refrigerated for up to 2 to 3 weeks, using a clean fork to remove servings to maintain quality.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 229g
- Total number of serves: 6
- Calories: 50kcal
- Fat: 0.3g
- Saturated Fat: 0.1g
- Trans Fat: 0g
- Polyunsaturated: 0.3g
- Monounsaturated: 0.4g
- Cholesterol: 0mg
- Sodium: 1113mg
- Potassium: 280mg
- Carbohydrates: 11.6g
- Fiber: 1.6g
- Sugar: 8g
- Protein: 1.4g
- Vitamin A: 667IU
- Vitamin C: 14.1mg
- Calcium: 23mg
- Iron: 0.4mg
