Ingredients You’ll Need
Before diving in, let’s break down what you’ll need to bring this punchy pickle to life.
Vegetables:
- 1 pint cherry tomatoes – Juicy and sweet, they’re the stars of the jar.
- ½ red onion, sliced thin – Adds a touch of sharpness and beautiful color.
- ½ cucumber, sliced thin – Provides the perfect cool crunch.
Pickling Brine:
- 1 cup white vinegar – The base of our tangy magic.
- ½ cup water – Dilutes the vinegar for balance.
- ¼ cup sugar – Adds just the right hint of sweetness.
- 1 teaspoon salt – Essential for preservation and flavor.
- ½ teaspoon dried oregano – Earthy and herbaceous.
- ¼ teaspoon red pepper flakes – A subtle heat that lingers.
- ¼ cup fresh dill, chopped – Fragrant, fresh, and oh-so-classic.
Step-by-Step Instructions
Let’s walk through how to make these stunning pickled vegetables at home.
1. Prepare the Vegetables
Start by rinsing and drying your cherry tomatoes, red onion, and cucumber.
- Slice the red onion and cucumber into very thin rounds—the thinner the better for fast flavor infusion.
- Leave the cherry tomatoes whole. Their burst-in-your-mouth texture is part of the charm.
2. Make the Pickling Liquid
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
Heat over medium, stirring occasionally, until the mixture comes to a gentle boil and both the sugar and salt are fully dissolved.
3. Combine Vegetables and Liquid
In a clean glass jar or airtight container:
- Layer in the cherry tomatoes, red onion, and cucumber.
- Pour the hot pickling brine over the vegetables until they are completely submerged.
This hot brine will start working immediately to tenderize the onions and draw flavor into the tomatoes and cucumbers.
4. Add the Dill
Immediately stir in ¼ cup of freshly chopped dill. It adds a fresh, grassy note that ties everything together.
5. Seal and Refrigerate
Seal the jar tightly and refrigerate for at least 2 hours, though the flavor intensifies beautifully if you let it sit overnight. The pickles will stay crisp and tasty in the fridge for up to 2 weeks.
6. Serve and Enjoy
Once they’re ready, enjoy them however you like:
- Add to sandwiches for a sweet-and-tart crunch
- Toss into salads or grain bowls
- Pair with grilled chicken, tofu, or sausages
- Eat them straight from the jar—we won’t judge!