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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
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 26 kcal

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.