If you’re looking for a quick, easy, and healthy way to brighten up your meals, this pickled cherry tomato, red onion, and cucumber recipe is just what you need. These crisp and flavorful veggies offer the perfect balance of sweet, tangy, and spicy — all packed into a jar of vibrant goodness. Whether served as a side dish, tossed into salads, or layered onto sandwiches and burgers, these quick pickles add a refreshing crunch and bold flavor that transforms even the simplest dish into something special. Best of all, this is a no-canning, refrigerator pickle recipe you can make in minutes with just a handful of pantry staples.
🧄 Why You’ll Love This Recipe
This quick pickled vegetable mix is:
- ✅ Easy to make with everyday ingredients
- ✅ Ready in just 2 hours (no canning needed!)
- ✅ Naturally vegan and gluten-free
- ✅ A perfect meal prep item that lasts up to 2 weeks
- ✅ Customizable with herbs, spices, or extra veggies
The pickled cherry tomatoes add a juicy pop, the red onions offer a sharp bite, and the crisp cucumbers bring that refreshing crunch — all tied together with the herbal freshness of dill and the warmth of red pepper flakes.
🍅 Ingredients You’ll Need
To make this vibrant jar of flavor, gather the following:
For the vegetables:
- 1 pint cherry tomatoes
- ½ red onion, thinly sliced
- ½ cucumber, thinly sliced
For the pickling brine:
- 1 cup white vinegar
- ½ cup water
- ¼ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional for heat)
- ¼ cup fresh dill, chopped
👩🍳 How to Make Pickled Cherry Tomatoes, Red Onions, and Cucumbers
1. Prepare the Vegetables
Wash the cherry tomatoes, cucumber, and red onion thoroughly. Cut the cherry tomatoes in halves if preferred (or leave them whole). Slice the cucumber and onion as thin as possible to help absorb the flavor faster.
2. Make the Pickling Brine
In a small saucepan, combine the vinegar, water, sugar, salt, oregano, and red pepper flakes. Bring to a boil over medium heat while stirring, until the sugar and salt are fully dissolved.
3. Combine in a Jar
Place the vegetables in a clean glass jar or container. Pour the hot pickling liquid over the top, making sure the veggies are fully submerged.
4. Add the Fresh Dill
Stir in the chopped fresh dill or sprinkle it on top. The dill adds an herbal note that enhances the overall flavor profile.
5. Seal and Chill
Seal the jar with a tight-fitting lid and refrigerate. Let it sit for at least 2 hours, but for best flavor, leave it overnight. These pickles will stay fresh in the fridge for up to 2 weeks.
🥗 How to Use Pickled Cherry Tomatoes and Veggies
- Add to grain bowls and salads for a burst of flavor
- Use as a topping on burgers, tacos, or sandwiches
- Serve as a side dish at BBQs or picnics
- Enjoy straight from the jar as a healthy snack
These quick pickles are especially delicious alongside grilled meats, roasted vegetables, or even a simple cheese platter. The acidity helps cut through rich dishes and adds complexity to lighter fare.
🧂 Customization Tips
Want to personalize your pickled veggies? Try these ideas:
- Add sliced jalapeños for more heat
- Swap white vinegar for apple cider vinegar for a milder tang
- Add garlic cloves or mustard seeds for an extra flavor punch
- Use baby carrots, radishes, or green beans in place of cucumbers
🧊 Storage Tips
Store your pickled veggies in an airtight glass container in the fridge. Do not store at room temperature, as this is a quick refrigerator pickle and not meant for long-term shelf storage.
They taste best after at least a few hours, but they’re safe and delicious for up to 14 days in the refrigerator.
💬 Final Thoughts
If you’ve never made quick pickled vegetables at home, this is the perfect recipe to start with. It’s effortless, healthy, and incredibly versatile. With just a few basic ingredients, you can enjoy a restaurant-worthy condiment or side dish that’s bursting with bright, bold flavor.
So grab a jar, prep those veggies, and pickle away — your taste buds will thank you!