Zesty Marinated Pickled Cherry Tomatoes, Red Onions, and Cucumbers
If you’re looking for the ultimate summer condiment that goes with literally everything, you’ve found it. This Pickled Cherry Tomato, Red Onion, and Cucumber medley is a vibrant, crunchy, and tangy addition to any meal.
Whether you’re topping a grilled steak, adding zest to a Greek bowl, or just eating them by the spoonful, these quick-pickled veggies are a refrigerator staple.
Why You’ll Love This Recipe
- No Canning Required: This is a “quick pickle” recipe. No boiling water baths or complex sealing—just jar it and chill.
- Flavor Explosion: The sweetness of the cherry tomatoes balances perfectly with the sharp red onion and the cool crunch of cucumbers.
- Versatile: Use it on salads, avocado toast, burgers, or as a vibrant garnish for charcuterie boards.
Ingredients
| Category | Item | Quantity |
| Vegetables | Cherry Tomatoes (halved) | 2 cups |
| English Cucumber (sliced) | 1 medium | |
| Red Onion (thinly sliced) | 1/2 small | |
| The Brine | Apple Cider Vinegar | 1/2 cup |
| Extra Virgin Olive Oil | 1/4 cup | |
| Water | 1/4 cup | |
| Honey or Sugar | 1 tbsp | |
| Aromatics | Fresh Parsley or Dill (chopped) | 2 tbsp |
| Garlic (minced) | 2 cloves | |
| Red Pepper Flakes | 1/2 tsp | |
| Salt & Black Pepper | To taste |
Instructions
1. Prep the Veggies
Wash your vegetables thoroughly. Slice the cucumbers into rounds (or half-moons if they are large). Halve the cherry tomatoes—this allows the brine to penetrate the skin and soak into the seeds for maximum flavor. Thinly slice the red onion into rings or slivers.
2. Mix the Marinade
In a medium bowl or a large measuring jug, whisk together the apple cider vinegar, olive oil, water, honey, minced garlic, red pepper flakes, salt, and pepper. Whisk until the honey is fully dissolved.
3. Layer the Jars
Pack the tomatoes, cucumbers, and onions into clean glass mason jars. Toss in the fresh herbs as you go to ensure they are distributed throughout.
4. Pour and Chill
Pour the liquid mixture over the vegetables until they are completely submerged. Seal the jars tightly.
5. The “Wait” Period
While you can eat these after 30 minutes, they reach peak flavor after at least 4 hours in the refrigerator. For the best experience, let them marinate overnight.
Pro-Tips for Success
- The Right Cucumber: Use English or Persian cucumbers. They have thinner skins and smaller seeds, which keeps them crunchier in the brine.
- Spice it Up: If you love heat, add a few slices of fresh jalapeño to the jar.
- Storage: These will stay fresh and crunchy in the refrigerator for up to 5–7 days.
Note: The olive oil may solidify slightly in the cold fridge. Simply let the jar sit at room temperature for 10 minutes before serving, or give it a good shake!
