Description
These quick pickled cherry tomatoes, red onions, and cucumbers are tangy, sweet, and full of vibrant flavor. Perfect as a side dish, salad topping, or snack, they come together in just minutes and keep well in the fridge for up to two weeks. A refreshing way to use fresh summer produce
Ingredients
1 pint cherry tomatoes
½ red onion, thinly sliced
½ cucumber, thinly sliced
1 cup white vinegar
½ cup water
¼ cup sugar
1 tsp salt
½ tsp dried oregano
¼ tsp red pepper flakes
¼ cup fresh dill, chopped
Instructions
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Prepare the vegetables: Rinse and dry the cherry tomatoes, red onion, and cucumber. Slice the red onion and cucumber thinly.
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Make the pickling liquid: In a small saucepan over medium heat, combine white vinegar, water, sugar, salt, oregano, and red pepper flakes. Bring to a boil, stirring until sugar and salt dissolve.
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Combine vegetables and liquid: Place cherry tomatoes, onion, and cucumber in a clean jar or container. Pour the hot pickling liquid over them until fully covered.
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Add the dill: Stir in chopped fresh dill for flavor and aroma.
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Seal and refrigerate: Close the jar and refrigerate for at least 2 hours, preferably overnight. Store for up to 2 weeks.
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Serve: Use as a topping, side dish, or snack straight from the jar.
Notes
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You can substitute fresh dill with 1 tbsp dried dill if needed.
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For a spicier version, increase red pepper flakes.
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Ideal for burgers, sandwiches, salads, or charcuterie boards.
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Use a mandoline for evenly thin veggie slices.
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These are quick pickles and not shelf-stable—always keep refrigerated.
Nutrition
- Serving Size: ~1/6 of recipe
- Calories: 35
- Sugar: 6g
- Sodium: 230mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg