Easy Pickled Cherry Tomatoes, Red Onions, and Cucumbers (Print version)
Bright quick pickles with cherry tomatoes, red onion, and cucumber in a tangy brine. No canning needed, ready in hours.
# Ingredients:
Vegetables
01 -
1 pint (300 g) cherry tomatoes, halved
02 -
1/2 small red onion, thinly sliced
03 -
1 small English cucumber, sliced into thin rounds
04 -
2 sprigs fresh dill
Brine
05 -
1 cup (240 ml) white vinegar
06 -
1 cup (240 ml) water
07 -
2 tablespoons granulated sugar
08 -
1 tablespoon kosher salt
09 -
2 cloves garlic, smashed
10 -
1/2 teaspoon whole black peppercorns
11 -
1/4 teaspoon red pepper flakes (optional)
# Instructions:
01 -
Halve the cherry tomatoes, slice the cucumber into thin rounds, and shave the red onion on a mandoline or with a sharp knife. Pack them into a clean quart jar, alternating colors.
02 -
Combine white vinegar, water, sugar, salt, smashed garlic, peppercorns, and red pepper flakes in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar and salt dissolve completely, about 3 minutes.
03 -
Let the brine cool for 2 to 3 minutes, then pour it over the vegetables. Press down with a chopstick to remove air pockets and ensure everything is submerged. Seal the jar.
04 -
Let the jar cool to room temperature, then refrigerate for at least 2 hours. For best flavor, wait 24 hours before serving.
# Good to know:
01 -
Best after 24 hours of chilling.
02 -
Keeps in the refrigerator for up to 3 weeks.