If there’s one bright, tangy side dish that always brings a pop of color and flavor to my table, it’s Pickled Cherry Tomatoes, Red Onions, and Cucumbers. This quick-pickled medley is seriously irresistible—sweet, crunchy, a little zippy, and gorgeously vibrant, all at once. Whether you’re looking for a punchy side, a way to jazz up salads, or an eye-catching topping for sandwiches, this pickle checks every box. Trust me, once you start making these, you’ll want to keep a jar in the fridge at all times!

Pickled Cherry Tomatoes, Red Onions, and Cucumbers Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pickled Cherry Tomatoes, Red Onions, and Cucumbers is that every ingredient shines. Each adds freshness, contrasting textures, and layers of flavor, while the simple brine brings them together into a perfect bite.

Cherry Tomatoes: Choose firm, ripe cherry tomatoes for sweet, juicy pops of flavor and a beautiful burst of red.
Red Onion: Sliced thin, it mellows in the brine, offering a subtle bite and gorgeous color contrast.
Cucumber: Crisp, cool slices soak up all the tangy, herby flavors—English or Persian cucumbers work best for crunch.
White Vinegar: The sharp acidity is key for a classic, clean-tasting pickle.
Water: Dilutes the vinegar so the brine isn’t too overpowering.
Granulated Sugar: Just a touch brings balance and helps the vegetables’ natural sweetness shine.
Kosher Salt: Essential not only for seasoning but also for drawing out the veggies’ flavors.
Garlic Cloves: Smashed, they infuse the brine with savory richness—not overpowering, just enough.
Black Peppercorns: Bring an aromatic, peppery warmth that’s classic in pickling blends.
Mustard Seeds: These tiny seeds give little pops of tang and subtle intrigue to every forkful.
Red Pepper Flakes (optional): Add if you love a soft kick of heat to balance the sweet and salty notes.
Fresh Dill: Its bright, herby flavor ties the whole dish together and adds incredible aroma.

How to Make Pickled Cherry Tomatoes, Red Onions, and Cucumbers

Step 1: Prepare and Assemble the Vegetables

Slice your cherry tomatoes in half, thinly slice the red onion, and cut the cucumber into equally thin rounds. Layer and pack the vegetables tightly into a large glass jar (or several smaller jars if you prefer individual portions). This not only helps the brine soak in evenly but also makes for a beautiful, colorful presentation in the jar.

Step 2: Make the Brine

In a small saucepan, combine the white vinegar, water, granulated sugar, kosher salt, smashed garlic, black peppercorns, mustard seeds, and red pepper flakes if you’re adding a touch of heat. Bring everything to a gentle boil over medium heat, stirring so that the sugar and salt dissolve completely. The kitchen will start to fill with a wonderfully zesty aroma!

Step 3: Brine the Vegetables

Take the saucepan off the heat and let the brine cool for just 2–3 minutes; you want it hot but not boiling-hot before pouring. Carefully pour the brine over the packed Pickled Cherry Tomatoes, Red Onions, and Cucumbers, making sure every bit is covered and submerged. Add in the chopped fresh dill right on top so it infuses into the brine and veggies as they sit.

Step 4: Cool and Refrigerate

Allow your jar(s) to cool to room temperature for the best texture, then seal tightly with a lid. Place the jar in the refrigerator and let the flavors mingle for at least two hours—if you can wait overnight, the Pickled Cherry Tomatoes, Red Onions, and Cucumbers will taste even better. It’s worth the wait!

How to Serve Pickled Cherry Tomatoes, Red Onions, and Cucumbers

Garnishes

I love showering these pickles with extra fresh dill right before serving for a lively boost of herby fragrance. A sprinkle of flaky salt or a few grindings of black pepper can also dial up the flavor. For a dazzling finish, try a drizzle of good olive oil for a bit of Mediterranean flair.

Side Dishes

Serve alongside grilled meats, falafel, veggie burgers, or as a crunchy partner with creamy dips like hummus or labneh. They’re also a vibrant addition to cheese boards or antipasto platters, bringing brightness and zing that balances rich or spicy foods perfectly.

Creative Ways to Present

The bold jewel tones of Pickled Cherry Tomatoes, Red Onions, and Cucumbers look incredible piled onto crusty bread for crostini, packed into Mason jars as edible gifts, or tucked inside pitas and wraps. Scatter them over a green salad for an instant upgrade, or layer them onto sandwiches and burgers for that perfect pickle punch in every bite.

Make Ahead and Storage

Storing Leftovers

Once you’ve made your batch, Pickled Cherry Tomatoes, Red Onions, and Cucumbers will keep beautifully in the fridge for up to a week. Just make sure the veggies stay submerged in the brine and always use a clean utensil to serve them, keeping everything crisp and fresh.

Freezing

While quick pickles are fantastic straight from the fridge, they don’t hold up well in the freezer—the texture of the vegetables will change and become mushy. For best results, stick to refrigerated storage and enjoy them at their crunchy, tangy best.

Reheating

You don’t need to reheat Pickled Cherry Tomatoes, Red Onions, and Cucumbers! In fact, they’re designed to be served cold or at room temperature, straight from the jar. If you ever mix them into a warm dish, add them at the very end to preserve their texture.

FAQs

Can I use other types of vinegar?

Absolutely! While white vinegar keeps the flavors clean and bright, you can experiment with apple cider vinegar or rice vinegar for a slightly different flavor profile. Just avoid balsamic, which can overpower and discolor your beautiful pickles.

How long do the pickles need to chill before eating?

You’ll get a decent quick pickle after two hours, but for maximum flavor infusion, let the Pickled Cherry Tomatoes, Red Onions, and Cucumbers pickle overnight. Patience pays off with deeper flavor and crunchier texture!

Can I double the recipe?

Yes, this recipe scales up wonderfully. Just make sure you have enough jars and that all your veggies are fully covered by brine for safe storage and the best results.

What if I want it less sweet or less salty?

If you prefer your pickles on the tangier side, feel free to reduce the sugar slightly. You can also adjust the salt to taste; just keep in mind that both sugar and salt help with preservation and flavor, so don’t cut too much.

Are Pickled Cherry Tomatoes, Red Onions, and Cucumbers vegan and gluten-free?

Absolutely! This recipe is naturally vegan and gluten-free—no animal products or gluten here—so it’s a crowd-pleaser for nearly everyone at the table.

Final Thoughts

If you’re looking to breathe fresh, zesty life into your meals, I can’t recommend Pickled Cherry Tomatoes, Red Onions, and Cucumbers enough. They’re easy, endlessly versatile, and guaranteed to become a staple in your kitchen. Give them a try, and get ready for your friends and family to start requesting them at every gathering!

Pickled Cherry Tomatoes, Red Onions, and Cucumbers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 30 reviews

Author: Emma
Total Time: 2 hours 20 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

Enjoy the tangy and refreshing flavors of these quick pickled cherry tomatoes, red onions, and cucumbers. Perfect as a side dish or a tasty addition to sandwiches and salads!

Ingredients

Scale

For the Pickles:

2 cups cherry tomatoes, halved
1 medium red onion, thinly sliced
1 large cucumber, thinly sliced

For the Brine:

1 cup white vinegar
1 cup water
2 tablespoons granulated sugar
1 tablespoon kosher salt
2 garlic cloves, smashed
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1/2 teaspoon red pepper flakes (optional)
2 tablespoons fresh dill, chopped

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Instructions

Prepare the Vegetables: In a medium bowl, combine cherry tomatoes, red onion, and cucumber. Pack tightly into a glass jar(s).
Make the Brine: In a saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds, and red pepper flakes. Bring to a boil, then remove from heat.
Pickle the Vegetables: Pour the hot brine over the vegetables, add dill, let cool, then refrigerate for at least 2 hours or overnight.