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Pickled Cherry Tomatoes and Vegetables

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This quick pickle recipe transforms fresh garden vegetables into a zesty, versatile condiment. Cherry tomatoes, red onions, and cucumbers are pickled in a balanced brine of white vinegar, sugar, and aromatic herbs including fresh dill and oregano. The addition of red pepper flakes adds a subtle heat, while the pickling process enhances the natural flavors of the vegetables. Ready in just two hours, though the flavors continue to develop over time, these pickled vegetables make an excellent addition to sandwiches, salads, or charcuterie boards. It's a simple yet effective way to preserve summer produce while creating a flavorful accompaniment to various dishes.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Tue, 04 Feb 2025 13:55:12 GMT
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Pickled Cherry Tomatoes and Vegetables | myhomemaderecipe.com

Vibrant cherry tomatoes, crisp cucumbers, and sharp red onions transform into a zesty, colorful pickle that brightens any dish. This quick pickle captures summer's bounty in a tangy brine, creating the perfect balance of acid, sweetness, and herbs. Each jar delivers a rainbow of textures and flavors, from the burst of tiny tomatoes to the crunch of cucumbers and the pleasant bite of red onions.

Last summer, these pickles became my secret weapon at barbecues. The moment I opened a jar, their aromatic vinegar-herb fragrance would draw people to the table, and guests would beg for the recipe.

Essential Ingredients and Selection Tips

  • Cherry Tomatoes: Choose firm, ripe tomatoes with no blemishes. Through testing countless varieties, I've found that a mix of colors creates the most beautiful jar
  • English Cucumbers: Their thin skin and fewer seeds make them ideal for pickling. After experimenting with various types, I've learned that regular cucumbers can become too soft
  • Red Onions: Select firm, heavy onions with tight, crisp skin. I always choose smaller onions as they tend to have a milder, sweeter flavor
  • Fresh Dill: Look for bright green, feathery fronds without any yellowing. The stems near the base should be firm and fragrant
Tangy pickled cherry tomatoes and vegetables, a vibrant and flavorful snack or side. pin it
Tangy pickled cherry tomatoes and vegetables, a vibrant and flavorful snack or side. | myhomemaderecipe.com

The quality of your vinegar makes a huge difference. Last month, I switched to a premium white vinegar, and the clarity of flavor was remarkable.

Detailed Cooking Instructions

Brine Preparation:
Begin by combining vinegar, water, sugar, and salt in a saucepan. Heat until just boiling, stirring to dissolve the sugar completely. Add dried oregano and red pepper flakes if using. This hot brine will slightly soften the vegetables while maintaining their crunch.
Vegetable Processing:
While the brine heats, prepare your vegetables. Slice onions paper-thin using a sharp knife or mandoline - consistent thickness ensures even pickling. Halve cherry tomatoes if they're large. For cucumbers, create thin, uniform slices about 1/8-inch thick.
Jar Packing:
Layer your vegetables in clean jars, alternating for visual appeal. Pack them tightly but don't crush them. Leave about 1/2 inch of headspace at the top. Tuck fresh dill sprigs between the layers rather than adding all at once.
Pickling Process:
Pour the hot brine over your vegetables while it's still very hot. Use a chopstick or knife to remove any air bubbles. Ensure all vegetables are fully submerged - this is crucial for proper pickling.

Working in a restaurant taught me that slightly underfilling jars prevents vegetables from floating above the brine level.

Temperature Control

Let pickles cool to room temperature naturally before refrigerating. This gradual cooling helps maintain texture while ensuring food safety.

Storage Strategy

These pickles keep for up to two weeks when properly refrigerated. The flavors peak after about 24 hours but continue developing.

Serving Versatility

Use these pickles to brighten sandwiches, tacos, or grain bowls. They're perfect for charcuterie boards or as a zesty side dish.

Creative Applications

Save the pickling liquid to add a bright punch to salad dressings or marinades. A splash can transform ordinary vinaigrettes.

Final Thoughts: These quick pickles represent everything I love about preserving - capturing fresh ingredients at their peak while transforming them into something new and exciting. Through countless batches, I've learned that success lies in respecting each vegetable's unique characteristics while maintaining proper technique. Whether served at a summer barbecue or enjoyed as a midnight snack, they bring brightness and crunch to any meal.

Homemade pickled cherry tomatoes and vegetables, a delicious way to preserve fresh flavors. pin it
Homemade pickled cherry tomatoes and vegetables, a delicious way to preserve fresh flavors. | myhomemaderecipe.com

Frequently Asked Questions

→ How long do these pickled vegetables last?
These quick pickles will last up to 2 weeks when stored in an airtight container in the refrigerator.
→ Can I adjust the spice level?
Yes, you can increase or decrease the amount of red pepper flakes, or omit them entirely, based on your spice preference.
→ Why did my cherry tomatoes split?
If tomatoes split, it's likely because the brine was too hot when poured over. Let it cool slightly before adding to prevent splitting.
→ Can I use different vegetables?
Yes, this brine works well with many vegetables like carrots, bell peppers, or cauliflower. Just ensure they're cut to similar sizes.
→ Can I reduce the sugar content?
Yes, you can reduce or omit the sugar, though it helps balance the acidity of the vinegar. Start with less and adjust to taste.

Quick Pickled Garden Vegetables

A bright and tangy quick pickle featuring fresh cherry tomatoes, red onions, and cucumbers in a flavorful herb-infused brine.

Prep Time
10 Minutes
Cook Time
120 Minutes
Total Time
130 Minutes
By: Zaho

Category: Condiments

Difficulty: Easy

Cuisine: American

Yield: 8 Servings (1 quart pickled vegetables)

Dietary: Low-Carb, Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Vegetables

01 1 pint cherry tomatoes
02 1/2 red onion, thinly sliced
03 1/2 cucumber, thinly sliced
04 1/4 cup fresh dill, chopped

→ Pickling Brine

05 1 cup white vinegar
06 1/2 cup water
07 1/4 cup sugar
08 1 teaspoon salt
09 1/2 teaspoon dried oregano
10 1/4 teaspoon red pepper flakes

Instructions

Step 01

Start by washing and thoroughly drying your cherry tomatoes, red onion, and cucumber. Slice the onion and cucumber into thin pieces.

Step 02

Combine vinegar, water, sugar, salt, oregano, and red pepper flakes in a small saucepan. Heat over medium, stirring until sugar and salt completely dissolve and mixture comes to a boil.

Step 03

Place your prepared vegetables in a jar or container, then carefully pour the hot pickling liquid over them. Make sure all vegetables are fully submerged in the brine.

Step 04

Stir in your chopped fresh dill, distributing it evenly throughout the mixture.

Step 05

Seal your container tightly and place it in the refrigerator. Let the vegetables pickle for at least 2 hours, though they'll develop more flavor the longer they sit.

Notes

  1. These pickled vegetables will keep in the refrigerator for up to 2 weeks.
  2. For a sweeter version, you can increase the sugar to 1/3 cup.
  3. The vegetables will become more flavorful the longer they pickle.

Tools You'll Need

  • Small saucepan
  • Mason jar or airtight container
  • Sharp knife and cutting board
  • Measuring cups and spoons

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 25
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~