Quick Pickled Cherry Tomatoes, Onion & Cucumber

WANT TO SAVE THIS RECIPE ?

 Quick Pickled Cherry Tomatoes, Onion & Cucumber – The Tangy Fridge Pickle You’ll Crave Daily!

Want to add bright flavor and crunch to your meals without the long wait? These quick pickled cherry tomatoes, cucumber, and onion are the perfect no-cook, refrigerator-friendly way to transform fresh produce into a delicious, low-calorie snack or healthy salad topper. With just 10 minutes of prep, this easy pickling recipe brings out bold flavors that can jazz up sandwiches, wraps, bowls, and more.

Why You’ll Love This Easy Pickled Veggie Medley

✅ Ready in just 10 minutes
✅ No canning required – just chill and enjoy
✅ Healthy, low-calorie, gluten-free, and vegan
✅ Adds gut-friendly fermented flavor without waiting weeks
✅ Made with pantry staples and fresh veggies

 Ingredients (Makes 1 Quart Jar)

• 1 cup cherry tomatoes, halved

• 1 small cucumber, thinly sliced

• ½ red onion, thinly sliced

• 1 cup white vinegar

• ½ cup water

• ¼ cup granulated sugar

• 1 tbsp salt

• 1 tsp mustard seeds

• ½ tsp black peppercorns

• 1 small sprig of fresh dill (optional, for extra aroma)

 Instructions

1. Make the Quick Brine

In a saucepan over medium heat, combine vinegar, water, sugar, salt, mustard seeds, and peppercorns. Stir until sugar and salt dissolve fully. Once brine reaches a gentle boil, remove from heat and let cool for 2–3 minutes.

2. Prep and Layer Your Veggies

In a clean 1-quart glass jar, layer in the halved cherry tomatoes, cucumber slices, and onion slices. Tuck in the dill sprig if using.

3. Pour and Submerge

Carefully pour the warm (not boiling) brine into the jar, covering the veggies fully. Use a spoon to press the contents down if needed to ensure everything is submerged.

4. Cool and Refrigerate

Let the jar sit uncovered until it cools to room temperature. Then seal with a lid and refrigerate.

5. Let Them Marinate

Let the pickled veggies rest in the fridge for at least 24 hours for best flavor. They’ll stay crisp and delicious for up to 2 weeks.

 Serving Ideas

• Toss into grain bowls or Buddha bowls
• Add to wraps and sandwiches for extra zing
• Spoon over tacos, grilled meats, or burgers
• Serve with cheese boards or charcuterie
• Enjoy straight from the jar as a guilt-free snack

 Tips for Perfect Refrigerator Pickles

• Don’t overboil the brine—just heat until salt and sugar dissolve.
• Slice veggies evenly for uniform texture.
• Use glass jars with tight-fitting lids for optimal freshness.
• Swap in apple cider vinegar or add sliced jalapeños for variation.

>

Quick Pickled Cherry Tomatoes, Onion & Cucumber

Quick Pickled Cherry Tomatoes, Onion & Cucumber – The Tangy Fridge Pickle You’ll Crave Daily!

Print Recipe Pin Recipe

Ingredients Method Notes

Ingredients

  

• 1 cup cherry tomatoes halved
• 1 small cucumber thinly sliced
• ½ red onion thinly sliced
• 1 cup white vinegar
• ½ cup water
• ¼ cup sugar
• 1 tbsp salt
• 1 tsp mustard seeds
• ½ tsp black peppercorns
• 1 small sprig fresh dill optional

Method

 

1. In a saucepan, heat vinegar, water, sugar, salt, mustard seeds, and peppercorns. Stir to dissolve.
2. In a clean quart jar, layer tomatoes, cucumber, onion, and dill.
3. Pour warm brine over veggies to fully submerge.
4. Cool to room temperature, then seal and refrigerate.
5. Let sit 24 hours before enjoying. Keeps 2 weeks in the fridge.

Notes

Don’t overboil the brine—just heat until salt and sugar dissolve.

Slice veggies evenly for uniform texture.

Use glass jars with tight-fitting lids for optimal freshness.

Swap in apple cider vinegar or add sliced jalapeños for variation.

Enjoy this easy homemade pickled vegetable recipe with fresh, wholesome flavor and endless versatility. Whether you're into gut-healthy fermented foods or just love a crisp bite with bold flavor, these quick pickles deliver every time.