These quick-pickled veggies are bursting with color, flavor, and crunch. They’re the perfect side for grilled meats, sandwiches, salads, or even enjoyed straight from the jar. Ready in just a few hours and even better after a day or two!
Ingredients
• 1 pint cherry tomatoes
Wash them well and pierce each one with a toothpick or knife tip to help the brine penetrate faster.
• ½ red onion, sliced thin
For a mellow, slightly sweet pickled flavor and beautiful color contrast.
• ½ cucumber, sliced thin
Choose Persian or English cucumbers for fewer seeds and crisp texture.
• 1 cup white vinegar
This gives the pickles their bright, tangy flavor. You can substitute with apple cider vinegar for a fruitier note.
• ½ cup water
Helps mellow out the sharpness of the vinegar.
• ¼ cup sugar
Balances the acidity and brings out the natural sweetness of the vegetables.
• 1 teaspoon salt
Essential for flavor and for drawing out moisture from the vegetables.
• ½ teaspoon dried oregano
Adds a Mediterranean twist and depth to the brine.
• ¼ teaspoon red pepper flakes
Just a touch of heat to keep things interesting! You can add more or leave it out based on your spice preference.
• ¼ cup fresh dill, chopped
Dill gives that classic pickled flavor and pairs beautifully with the cucumbers and onions.
Directions
Step 1: Prep Your Vegetables
• Wash all your vegetables thoroughly.
• Cherry tomatoes: Use a toothpick or the tip of a knife to gently pierce each one—this helps the vinegar soak in quickly.
• Red onion and cucumber: Slice both as thin as possible. A mandoline works great if you have one!
Place all your prepped vegetables in a large, clean glass jar or a heat-safe container.
Step 2: Make the Pickling Brine
In a small saucepan, combine:
• 1 cup white vinegar
• ½ cup water
• ¼ cup sugar
• 1 teaspoon salt
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes
Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar and salt are fully dissolved. This should take about 2–3 minutes.
Once dissolved, remove the pan from heat and let it cool for about 5–10 minutes.
Step 3: Add Fresh Dill & Pour the Brine
• Sprinkle the chopped fresh dill over the vegetables in the jar.
• Slowly pour the warm (not boiling) brine over the vegetables, making sure they’re completely submerged.
If needed, press the veggies down gently with a spoon to remove air bubbles and help them stay under the liquid.
Step 4: Let Them Pickle
• Let the jar sit uncovered until it reaches room temperature (about 30–45 minutes).
• Seal with a lid and refrigerate.
You can start enjoying the pickles after just 2–3 hours, but for best flavor, let them sit overnight.
Storage
Keep the pickles stored in the refrigerator. They’re best enjoyed within 1 to 2 weeks, though they may last a bit longer if kept cold and clean.
