Refrigerator Pickled Cherry Tomatoes, Red Onions, and Cucumbers (Print version)
Crunchy cucumbers, juicy cherry tomatoes, and pink red onions in a quick garlic dill brine for snacking, salads, sandwiches, and bowls.
# Ingredients:
For the vegetables
01 -
2 cups (300 g) cherry tomatoes, washed and pricked once with a skewer
02 -
1 medium English cucumber, sliced into 1/4-inch rounds
03 -
1 small red onion, thinly sliced
04 -
2 garlic cloves, peeled and lightly smashed
05 -
2 teaspoons dill seed
06 -
1 teaspoon black peppercorns
07 -
1/2 teaspoon crushed red pepper flakes, optional
For the brine
08 -
1 cup (240 ml) distilled white vinegar, 5% acidity
09 -
1 cup (240 ml) water
10 -
2 tablespoons granulated sugar
11 -
1 tablespoon kosher salt
# Instructions:
01 -
Wash and dry the tomatoes and cucumber. Prick each cherry tomato once, slice the cucumber into rounds, and thinly slice the red onion.
02 -
Divide the garlic, dill seed, peppercorns, red pepper flakes, cucumber slices, cherry tomatoes, and red onion between two clean pint jars.
03 -
Combine vinegar, water, sugar, and salt in a small saucepan. Bring to a simmer over medium heat and stir until the sugar and salt dissolve, about 2-3 minutes.
04 -
Carefully pour the hot brine over the vegetables, covering them completely and leaving about 1/2 inch of space at the top.
05 -
Let the jars cool uncovered for 30 minutes. Seal and refrigerate for at least 4 hours, or overnight for stronger flavor.
06 -
Use clean utensils to remove the pickles from the brine. Serve chilled and keep leftovers refrigerated for up to 2 weeks.
# Good to know:
01 -
This is a refrigerator pickle recipe and is not intended for shelf-stable canning.
02 -
Best after 24 hours, but ready to taste after 4 hours.
03 -
Makes about 2 pint jars.