Pickled Cherry Tomatoes Onion Cucumber Recipe
This quick, vibrant pickle recipe is a zesty mix of cherry tomatoes, crisp cucumber, onion, celery, dill, and parsley, soaked in a sweet-tangy brine. Ready in just an hour, it’s a chilled, refreshing salad perfect for snacking or side dishes.
Prep Time 15 minutes mins
Chilling Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Side Dish
Cuisine American
Servings 4 people
Calories 26 kcal
- 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
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.
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Slice vegetables uniformly for even pickling and better presentation.
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Add a pinch of red pepper flakes for a subtle heat boost.