Pickled Cherry Tomatoes and Vegetables
Pickled Cherry Tomatoes and Vegetables: A Crisp, Tangy, and Refreshing Treat
If you love quick, crunchy, and tangy pickles, this Pickled Cherry Tomatoes and Vegetables recipe is a must-try! These vibrant, crisp vegetables are infused with a deliciously zesty brine, creating the perfect balance of sweet, salty, and sour flavors.
Whether you use them as a snack, salad topping, or sandwich garnish, these pickled veggies add a burst of freshness and crunch to any dish. Plus, they’re super easy to make and last for weeks in the fridge!
Why You’ll Love This Recipe
✔ Quick & Easy – Ready in just 10 minutes of prep, no canning required.
✔ Crisp & Refreshing – The brine keeps the veggies bright and crunchy.
✔ Versatile & Customizable – Pickle cherry tomatoes, cucumbers, onions, and more!
✔ Naturally Vegan & Gluten-Free – A great addition to any diet.
✔ Perfect for Meal Prep – Store in the fridge for up to 2 weeks.
Ingredients You’ll Need
For the Vegetables:
- 1 pint cherry tomatoes, halved
- 1 small cucumber, thinly sliced
- ½ red onion, thinly sliced
- 2 cloves garlic, sliced
- 1 sprig fresh dill (or 1 teaspoon dried dill)
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon black peppercorns
For the Brine:
- 1 cup white vinegar (or apple cider vinegar)
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- ½ teaspoon mustard seeds (optional)
How to Make Pickled Cherry Tomatoes and Vegetables
1. Prepare the Vegetables
- Wash and slice the cherry tomatoes, cucumbers, and onions.
- Peel and thinly slice the garlic cloves.
- Layer the veggies, garlic, and fresh dill in a clean glass jar.
2. Make the Pickling Brine
- In a saucepan, combine vinegar, water, salt, sugar, red pepper flakes, and mustard seeds.
- Bring to a gentle simmer, stirring until the salt and sugar dissolve.
- Remove from heat and let cool slightly.
3. Pour & Seal
- Pour the warm brine over the vegetables, making sure they are fully submerged.
- Let cool to room temperature, then seal with a lid.
4. Refrigerate & Enjoy!
- Let the pickles sit for at least 6 hours (or overnight) for the best flavor.
- Store in the fridge for up to 2 weeks.
Best Ways to Serve Pickled Cherry Tomatoes & Vegetables
✔ As a Snack – Enjoy them straight from the jar!
✔ On Sandwiches & Burgers – Adds a tangy crunch to any sandwich.
✔ In Salads – Mix into pasta salads, grain bowls, or leafy greens.
✔ With Charcuterie Boards – A colorful addition to cheese and meat platters.
✔ On Tacos & Wraps – Perfect for adding freshness and acidity.
Pro Tips for the Best Pickled Vegetables
🔹 Use Fresh, Firm Veggies – Softer veggies won’t stay as crisp.
🔹 Experiment with Different Vinegars – Apple cider, white wine, or rice vinegar add different flavors.
🔹 Add a Touch of Sweetness – If you prefer sweeter pickles, increase the sugar slightly.
🔹 Let Them Sit Longer for Better Flavor – The flavors develop more after 24 hours.
🔹 Spice It Up! – Add a sliced jalapeño for extra heat.
Frequently Asked Questions
How Long Do These Pickles Last?
They stay fresh in the fridge for up to 2 weeks.
Can I Use Other Vegetables?
Yes! Try adding carrots, radishes, bell peppers, or cauliflower.
Can I Make This Recipe Sugar-Free?
Absolutely! Simply omit the sugar or use a sugar substitute.
Do I Need to Boil the Jars for Canning?
No, this is a quick refrigerator pickle recipe—no canning needed!
Final Thoughts: A Quick & Flavorful Pickle Recipe!
These Pickled Cherry Tomatoes and Vegetables are crunchy, tangy, and incredibly versatile. Whether you serve them on sandwiches, in salads, or as a snack, they’re sure to add a burst of flavor to any dish.
Try them today and enjoy homemade pickles in just a few hours! 🥒🍅
