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Refrigerator Pickled Cherry Tomatoes, Red Onions, and Cucumbers

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  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes plus 24 hours resting
  • Yield: 6 servings, about 1/2 cup each
  • Category: Pickles, Condiments, Side
  • Method: Refrigerator pickling
  • Cuisine: International
  • Diet: Vegan

Description

Crisp, tangy refrigerator pickles made with juicy cherry tomatoes, thin red onions, and crunchy cucumbers in a lightly sweet, dill and peppercorn brine. Ready to enjoy after an overnight rest and perfect for topping sandwiches, salads, and grain bowls.

Ingredients

  • Cherry tomatoes, 2 cups, halved
  • Cucumber, 1 large, thinly sliced
  • Red onion, 1 medium, thinly sliced
  • White vinegar, 1 cup
  • Water, 1 cup
  • Granulated sugar, 2 tablespoons
  • Kosher salt, 1 tablespoon
  • Garlic cloves, 2, lightly smashed
  • Whole black peppercorns, 1 teaspoon
  • Fresh dill sprigs, 4

Instructions

  1. Rinse two 1-pint mason jars with very hot water and let air dry to minimize contamination.
  2. Add the cucumber slices, cherry tomato halves, and red onion slices to the jars, packing snugly. Tuck in the dill sprigs and garlic.
  3. Make the brine: in a small saucepan combine white vinegar, water, sugar, salt, and peppercorns. Bring just to a simmer over medium heat, stirring until sugar and salt dissolve, about 2 minutes. Remove from heat.
  4. Pour the hot brine carefully over the vegetables, dividing evenly and ensuring everything is fully submerged. Tap jars gently to release air bubbles.
  5. Cool the jars at room temperature until no longer warm, then seal with lids and refrigerate.
  6. Let the pickles rest for at least 24 hours for best flavor and color development.
  7. Serve chilled straight from the jar or as a bright, crunchy topper for sandwiches, bowls, and platters.
  8. Store refrigerated and consume within 2 weeks for optimal texture.

Notes

  • Note: Pack vegetables tightly so the brine fully covers them for even pickling.
  • For a gentle kick, add a pinch of red pepper flakes to the brine.
  • Use very fresh produce for the best crunch and vibrant color.
  • If you prefer a fruitier tang, swap white vinegar with apple cider vinegar.

Nutrition

  • Serving Size: about 1/2 cup
  • Calories: 35
  • Sugar: 3 g
  • Sodium: 280 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 1 g
  • Cholesterol: 0 mg

Find it online: https://www.cookingflash.com/refrigerator-pickled-cherry-tomatoes-red-onions-and-cucumbers/