Description
These Pickled Cherry Tomatoes, Onion & Cucumber are a tangy, crunchy, and refreshing treat perfect for salads, snacks, or side dishes. Quick to make and packed with flavor, this easy pickling recipe enhances shelf life while delivering a probiotic-rich, healthy bite.
Ingredients
Scale
- 2 cups cherry tomatoes (halved or whole)
- 1 medium cucumber (sliced)
- 1 small red onion (thinly sliced)
- 1 cup white vinegar
- 1 cup water
- 3 tbsp sugar
- 1 tbsp salt
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 2 cloves garlic (optional)
- 1 bay leaf (optional)
Instructions
- Wash and slice vegetables: halve cherry tomatoes (optional), slice cucumber, and thinly slice red onion.
- Simmer vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and bay leaf until sugar dissolves (2-3 mins).
- Pack veggies into a sterilized jar, pour hot brine over them, ensuring full submersion.
- Seal jar, cool to room temperature, then refrigerate for 24+ hours before serving.
Notes
- For spicier pickles, add sliced chili or red pepper flakes.
- Fresh herbs like dill or thyme enhance flavor.
- Thinner slices pickle faster.
- Store refrigerated for up to 3 weeks.
- Prep Time: 15 mins
- Cook Time: 5 mins
Nutrition
- Serving Size: 1/2 cup
- Calories: 35 Kcal
- Sugar: 4g
- Sodium: 390mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pickled cherry tomatoes, quick pickles, tangy cucumber recipe, homemade pickled vegetables, probiotic-rich snacks