Quick Pickled Cherry Tomato & Cucumber Crunch

If you’re looking for a way to brighten up just about any meal, let me introduce you to my favorite zesty Pickled Cherry Tomatoes, Onion, and Cucumber recipe. This crunchy, colorful medley is a game-changer as a snack, side, or vibrant topping—there’s a punchy tang from the vinegar, subtle sweetness, and a garden-fresh crispness that makes every bite irresistible. It’s so easy to throw together that it’s become my go-to “secret weapon” for BBQs and lazy lunches alike. Give “and Cucumber” a try and see how quickly it disappears!

Ingredients You’ll Need

Every ingredient in this “and Cucumber” recipe has a special role to play, from the juicy burst of cherry tomatoes to the aromatic hit of fresh dill. Nothing fussy or fancy here—just simple staples working together in perfect harmony for maximum flavor, crunch, and eye-catching color.

• Cherry tomatoes: Their natural sweetness and pop of color make these little gems the star of the show!
• Cucumber: Thin slices add crispness and freshness—you’ll love the classic pickle vibe.
• Red onion: Thinly sliced for a mild yet sharp flavor, and that beautiful hue.
• White vinegar: The key to tangy pickles; it keeps everything bright and zippy.
• Water: Dilutes the vinegar just enough for perfectly balanced flavor.
• Granulated sugar: Adds a subtle sweetness to round out the tartness in “and Cucumber.”
• Salt: Essential for bringing out the flavors and aiding the pickling magic.
• Mustard seeds: Lend a gentle, earthy spice that elevates the overall taste.
• Black peppercorns: A hint of heat and boldness without overwhelming the veggies.
• Garlic cloves: Smashed for mellow, savory undertones throughout the jar.
• Fresh dill (optional): Adds a wonderfully herbaceous layer to the “and Cucumber” combo.

How to Make and Cucumber

Step 1: Prep the Veggies

Start by gathering your cherry tomatoes, cucumber, and red onion. Give all your veggies a good wash. Slice the cherry tomatoes in half, the cucumber into thin rounds, and the red onion into wispy slices. In a clean 1-quart jar, layer the cherry tomatoes, cucumber, and onion, then tuck in the smashed garlic and the optional sprig of dill. A little layering gives your finished pickles that gorgeous, farmers-market look!

Step 2: Make the Pickling Brine

Head over to your stove and grab a small saucepan. Pour in the white vinegar, water, sugar, salt, mustard seeds, and black peppercorns. Put it all over medium heat and give it a stir as it comes to a gentle boil. Keep stirring until the sugar and salt dissolve—this’ll just take a minute or two. When everything’s dissolved, take it off the heat and let it cool for a couple of minutes so it’s warm but not scalding.

Step 3: Pickle the Veggies

With your jar of veggies at the ready, carefully pour the warm brine over the layers until everything’s covered. You might need to press the veggies down with a spoon so they’re fully submerged. This step is where the magic happens—the veggies start soaking up all that awesome tangy flavor, and the colors seem to come alive.

Step 4: Chill and Marinate

Once the jar is filled with brine (and cucumber and everything else tucked in), let it sit at room temperature until it cools off. Next, pop the lid on and move it to the fridge. Let it chill for at least 4 hours—though overnight is even better—so all those flavors can do their thing. Patience pays off here, trust me!

Step 5: Serve and Enjoy

When you’re ready, simply pull your “and Cucumber” pickles from the fridge. Serve them alongside sandwiches, toss into salads, pile on burgers, or just enjoy straight from the jar. The vibrant flavor and crunch turn any meal into a little celebration.

How to Serve and Cucumber

Garnishes

To give your pickled cherry tomatoes, onion, and cucumber an extra burst of color (and an extra layer of flavor), try scattering some fresh dill or chopped chives on top before serving. A sprinkle of flaky sea salt or a crack of black pepper right at the end is a tiny detail that makes them even more addictive. You can also drop a few red pepper flakes in if you love things spicy!

Side Dishes

These and Cucumber pickles are super versatile. Serve them with classic BBQ favorites, like grilled chicken or burgers. They’re equally fantastic on a cheese platter, as part of a mezze spread, or alongside roasted meat. Honestly, a scoop of these crunchy pickles on top of a grain bowl or next to a rich sandwich is absolutely life-changing.

Creative Ways to Present

If you’re entertaining, transfer your pickled cherry tomatoes, onion, and cucumber to a bright platter for a pop of color. Layer them in little glasses for individual servings at a picnic or thread them onto skewers for an eye-catching appetizer. You can even use the pickling brine drizzled over salads or as a tangy base for homemade vinaigrette. The possibilities are endless—and cucumber makes everything that little bit fresher!

Make Ahead and Storage

Storing Leftovers

Once you’ve made your pickled cherry tomatoes, onion, and cucumber, leftovers keep beautifully in the fridge—just make sure everything stays submerged in the brine and the lid is tightly sealed. They’ll hold their crunch and vibrant flavor for up to two weeks, making them perfect for snacking or adding a quick punch to weeknight dinners.

Freezing

Freezing isn’t recommended for these pickles, as cucumbers and tomatoes don’t handle freezing well—the texture goes soft and watery. For best results, enjoy your “and Cucumber” pickles fresh from the fridge, where they keep their perfect bite and lively crispness. If you want to prep ahead, simply make a new batch every week or so!

Reheating

There’s no need to reheat these pickled cherry tomatoes, onion, and cucumber—the beauty of this recipe is all about that cold, crunchy, refreshing bite. If you’d like to bring them to room temperature for serving (especially on a cold day), just let the jar sit out for 10–15 minutes. Otherwise, enjoy them straight from the fridge!

FAQs

Can I use a different type of vinegar for pickling?

Absolutely! While white vinegar gives the brightest, cleanest tang, you can use apple cider vinegar or even rice vinegar for a different flavor twist. Just keep in mind that balsamic or red wine vinegar will change the color of the veggies, which can be fun but won’t give you that classic “and Cucumber” presentation.

How long do pickled cherry tomatoes, onion, and cucumber need to marinate before eating?

If you’re super impatient (totally understandable), you can sneak a taste after about 4 hours, but overnight is where the magic really happens. The veggies soak up more of the brine, getting tangier and more flavorful. If you can wait until the next day, you’ll be rewarded—promise!

Can I add other vegetables to my and Cucumber pickles?

Yes! Thinly sliced radishes, bell peppers, or even carrots will fit right in and add more crunch and color. Just be sure to slice everything thinly so each veggie soaks up that brine. Personalizing your “and Cucumber” jar is half the fun!

Is this recipe spicy?

This base recipe is mild with a gentle tang, so it’s family-friendly. If you want some heat, toss in a pinch of red pepper flakes or even a few slices of fresh jalapeño to the jar—spicy “and Cucumber” pickles are outrageously good!

What’s the best way to use up leftover brine?

Don’t toss that flavorful liquid! Use it to marinate grilled chicken or drizzle over a salad for a quick, tangy vinaigrette. You can even pour it over thinly sliced onions for quick extra pickles. The “and Cucumber” magic keeps on giving!

Final Thoughts

There’s just something special about making your own pickled cherry tomatoes, onion, and cucumber at home. It’s a simple pleasure that delivers so much flavor and transforms even a basic meal into a fresh, lively experience. I can’t wait for you to taste how good “and Cucumber” can be—happy pickling, and don’t be surprised when your jar disappears in record time!

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