This pickled trio—juicy cherry tomatoes, crisp cucumber, and zingy red onion—channels the spirit of Mediterranean mezze and Korean banchan, all in one punchy bite. Quick-pickled with vinegar, herbs, and a whisper of sweetness, it’s the kind of vibrant snack that makes your fridge feel like a global pantry.
Each bite bursts with layered brightness—it tastes surprisingly flavor-packed when you pair it with chilled Gazpacho and Marry Me Chicken Soup. The technique leans on traditional brining that is perfect for summer kitchens.
Whether you spoon it over grilled halloumi or eat it straight from the jar like I do, this recipe teaches you that pickles aren’t just sides—they’re the whole show. It’s a lesson in boldness, balance, and the joy of snacking smart.
Flavor Bomb Alert!
- I started making this during heatwaves when the stove felt off-limits—every jar has saved dinner more than once with its cool, crisp punch.
- It’s my favorite prep-ahead side for weekend BBQs—just toss everything in vinegar and it’s ready in an hour, no stress, all flavor.
- I’ve tried it with lemon zest, chili flakes, even star anise—experimenting keeps it fresh and lets me match it to whatever I’m cooking that week.
- Honestly, it helped curb my chips habit—one tangy spoonful satisfies those salty-sour cravings and feels way more nourishing.
- It’s shockingly good. Like… “eat-it-by-the-spoonful-straight-from-the-fridge” good.
Pickled Cherry Tomatoes Onion Cucumber Recipe
Equipment
- 32-oz. glass jar with lid
- Measuring cups
- Measuring spoons
- Sharp knife
- Cutting board
- Mixing spoon or spatula
- Slotted spoon or tongs
- Bowl for serving
Ingredients
- 1 cup cherry tomatoes quartered
- 1/4 cup tap water
- 1/3 cup sliced celery
- 1/4 cup mixed chopped fresh dill and parsley
- 1/2 cup sliced red onion
- 3/4 cup leftover dill pickle brine
- 1 medium cucumber peeled and thinly sliced into half-moons (about 2 cups)
- 1 1/2 tsp. granulated sugar
- 1/4 tsp. black pepper
Instructions
- Add dill pickle brine, tap water, granulated sugar, and black pepper to a 32-ounce jar.
- Seal the jar and shake well for about 1 minute, until the sugar fully dissolves.
- Pack the cucumber, cherry tomatoes, red onion, celery, dill, and parsley into the jar.
- Reseal the jar and shake again to evenly coat the vegetables in the brine.
- Refrigerate for at least 1 hour or up to 24 hours, flipping the jar occasionally for even marination.
- Refrigerate the salad again and enjoy chilled.
Notes
- Slice vegetables uniformly for even pickling and better presentation.
- Add a pinch of red pepper flakes for a subtle heat boost.
| Calories | 26kcal |
| Carbohydrates | 6.05g |
| Fiber | 1.23g |
| Fat | 0.2g |
Tips To Ease Your Job!
- Use a mandoline slicer for quick, uniform slicing of cucumber, onion, and celery.
- Prep veggies ahead of time and store them in the fridge, so assembling the salad takes just minutes.
- Shake the jar over the sink to avoid spills and make cleanup easier.
- Label the jar with the date and time you made it so you know when it’s ready to serve.
