Pickled Cherry Tomato Cucumber Onion (Ready-to-Print Version)

Cherry tomatoes, cucumber, and onion shine in a vibrant, tangy brine with fresh crunch. Quick and lasting flavor boost.

# What You’ll Need:

→ Produce

01 - 1 pint firm cherry tomatoes, halved
02 - 1 medium English cucumber, sliced into 1/4-inch rounds
03 - 1 small red onion, thinly sliced into half-moons

→ Aromatics and Herbs

04 - 2 cloves fresh garlic, smashed
05 - 1 small sprig fresh dill (optional)

→ Brine

06 - 1 cup distilled white vinegar
07 - 1 cup water
08 - 3 tablespoons granulated sugar
09 - 2 tablespoons kosher salt
10 - 1 teaspoon yellow mustard seeds
11 - 1 teaspoon black peppercorns

# Step-by-Step Guide:

01 - Wash cherry tomatoes, cucumber, and onion under cold running water. Pat dry. Halve cherry tomatoes, slice cucumber into 1/4-inch rounds, and cut onion into thin half-moons.
02 - Arrange halved tomatoes, cucumber slices, and onion in a clean quart-size glass jar. Tuck in smashed garlic cloves and dill sprig if using, ensuring ingredients are distributed evenly.
03 - Combine white vinegar, water, sugar, kosher salt, mustard seeds, and black peppercorns in a small saucepan. Bring to a rolling boil over medium heat, stirring until sugar and salt are fully dissolved.
04 - Remove saucepan from heat and cool brine for 2-3 minutes. Carefully pour warm brine over vegetables, ensuring all are completely submerged. Press gently to release air pockets if needed.
05 - Allow filled jar to cool at room temperature for 30 minutes. Seal with tight-fitting lid.
06 - Place the sealed jar in the refrigerator for at least 4 hours or overnight for deeper flavor. Pickles can be enjoyed up to 2 weeks when stored cold.

# Handy Tips:

01 - Slice all vegetables to uniform thickness for even pickling and maximum crunch.
02 - For additional heat, add 1/2 teaspoon red pepper flakes or a sliced jalapeño to the jar.
03 - Allowing pickles to marinate overnight yields a stronger, more complex flavor profile.
04 - Always use clean utensils to remove pickles from the jar to extend shelf life.

Go Back