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Tasty Pickled Garden Veggies

Featured in Start the Party: Crowd-Pleasing Appetizers.

This speedy pickle mix turns ordinary garden veggies into a zingy, multi-purpose topping. Juicy cherry tomatoes, purple onions, and crisp cucumbers soak in a well-balanced mix of white vinegar, sugar, and fragrant herbs like fresh dill and oregano. A pinch of red pepper flakes brings mild warmth, while the pickling boosts each veggie's natural taste. They're good to eat after just two hours, but flavors get even better over time. These tangy veggies work great on sandwiches, tossed in salads, or next to cheese and meats. It's a no-fuss way to use up summer garden bounty while making a tasty side for many meals.
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Updated on Tue, 11 Mar 2025 07:06:52 GMT
Pickled Cherry Tomatoes and Vegetables Pin it
Pickled Cherry Tomatoes and Vegetables | linacooks.com

Juicy cherry tomatoes, fresh cucumbers, and tangy red onions come together in a bright, multi-colored pickle that adds zing to every meal. This fast pickling method locks in summer's best flavors with a punchy liquid that perfectly balances sour, sweet, and herbal notes. Each container offers a mix of textures and tastes, from the pop of small tomatoes to the snap of cucumbers and the sharp kick of red onions.

These pickles became my go-to party trick last summer. Whenever I'd crack open a jar, their tangy herb smell would pull folks over to the food table, and everyone would ask me how I made them.

Key Components and Selection Advice

  • Cherry Tomatoes: Go for plump, ripe ones without soft spots. After trying many kinds, I've noticed using different colors makes the prettiest jars
  • English Cucumbers: Their minimal seeds and slim skin work best for pickles. I've learned through trial and error that regular cucumbers often turn too mushy
  • Red Onions: Look for solid, weighty onions with snug, fresh skin. I prefer smaller ones since they usually taste sweeter and milder
  • Fresh Dill: Pick bunches with vibrant green, lacy tops with no yellowing. The lower stems should feel sturdy and smell strong
Zesty pickled cherry tomatoes and veggies, a colorful and tasty treat or accompaniment. Pin it
Zesty pickled cherry tomatoes and veggies, a colorful and tasty treat or accompaniment. | linacooks.com

Your vinegar choice really matters. I switched to a higher-quality white vinegar just a few weeks back, and the taste difference was amazing.

Step-by-Step Preparation Guide

Making The Liquid:
Start by mixing vinegar, water, sugar, and salt in a pot. Warm until it just starts to bubble, stirring until the sugar melts completely. Throw in dried oregano and red pepper flakes if you want. This hot mixture will gently soften your veggies while keeping their crunch.
Cutting Your Veggies:
As your liquid heats up, get your vegetables ready. Cut onions super thin using a sharp knife or slicer - even thickness helps them pickle uniformly. Cut cherry tomatoes in half if they're bigger. For cucumbers, make thin, even slices about 1/8-inch across.
Filling Your Jars:
Stack your veggies in clean containers, switching between types for good looks. Pack them in snugly but don't squash them. Leave about 1/2 inch empty at the top. Tuck fresh dill between the layers instead of dumping it all in one spot.
Pickling Method:
Pour the steaming liquid over everything while it's still very hot. Use a stick or knife to push out air bubbles. Make sure all veggies stay underwater - this is super important for proper pickling.

My restaurant days taught me that leaving a bit of space in jars stops veggies from floating above the liquid line.

Managing Heat

Allow your pickles to cool down on their own before refrigerating. This slow cooling helps keep their texture while making sure they stay food-safe.

Keeping Them Fresh

When stored properly in the fridge, these pickles stay good for up to two weeks. They taste best after sitting for about a day but keep developing flavor.

Ways To Enjoy

Add these pickles to jazz up sandwiches, tacos, or grain bowls. They're also great on snack boards or as a tangy side dish.

Smart Uses

Don't toss the leftover liquid - use it to add tang to your salad dressings or meat marinades. A little splash can totally transform an ordinary dressing.

Final Thoughts: These quick pickles show why I love food preservation - catching fresh stuff at its best while turning it into something totally different and exciting. After making batch after batch, I've found that success comes from understanding each veggie's unique traits while following good techniques. Whether they're part of a backyard cookout or a late-night snack, they bring a pop of flavor and crunch to anything you eat.

Handcrafted pickled cherry tomatoes and veggies, a tasty way to keep summer flavors alive. Pin it
Handcrafted pickled cherry tomatoes and veggies, a tasty way to keep summer flavors alive. | linacooks.com

Frequently Asked Questions

→ How long will these pickled veggies stay good?
These quick pickles stay fresh for up to 2 weeks when kept in a sealed container in your fridge.
→ Can I make them more or less spicy?
Absolutely, you can add more red pepper flakes for extra kick or leave them out completely if you prefer no heat.
→ Why are my cherry tomatoes cracking open?
Your tomatoes might crack if the brine is too hot when you pour it on. Let it cool down a bit first to keep them whole.
→ Can I throw in other veggies instead?
Sure thing, this brine works great with things like carrots, peppers, or cauliflower too. Just cut everything roughly the same size.
→ Is it okay to use less sugar?
You can definitely cut back on sugar or skip it entirely, but it does help balance out the vinegar's tang. Start with less and taste as you go.

Garden Veggies Quick Pickle

A zesty and refreshing quick pickle mix with juicy cherry tomatoes, purple onions, and crisp cucumbers in a tasty herb-soaked brine.

Prep Time
10 Minutes
Cook Time
120 Minutes
Total Time
130 Minutes
By: Paolina

Category: Appetizers

Difficulty: Easy

Cuisine: American

Yield: 8 Servings (1 quart tangy veggies)

Dietary: Low-Carb, Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Vegetables

01 1 pint tiny tomatoes
02 1/2 red onion, cut into thin rings
03 1/2 cucumber, sliced paper-thin
04 1/4 cup chopped fresh dill

→ Pickling Brine

05 1 cup regular white vinegar
06 1/2 cup plain water
07 1/4 cup granulated sugar
08 1 teaspoon table salt
09 1/2 teaspoon dried oregano leaves
10 1/4 teaspoon spicy red pepper flakes

Instructions

Step 01

Clean and dry your tiny tomatoes, onion, and cucumber thoroughly. Cut the cucumber and onion into super thin slices.

Step 02

Throw vinegar, water, sugar, salt, oregano, and pepper flakes into a small pot. Warm it up, keep stirring until everything melts and the mix starts bubbling.

Step 03

Drop all your cut veggies into a container, then slowly pour the hot brine on top. Check that all your veggies are covered by the liquid.

Step 04

Mix your dill into the container, making sure it's spread out nicely among all the vegetables.

Step 05

Close your container tight and stick it in the fridge. Wait at least 2 hours before eating, but remember they'll taste better if you wait longer.

Notes

  1. You can keep these tangy veggies in your fridge for up to 2 weeks.
  2. If you want them a bit sweeter, just add 1/3 cup sugar instead.
  3. They'll get tastier the more days you let them sit.

Tools You'll Need

  • Small pot
  • Glass jar with lid
  • Cutting board and good knife
  • Measuring tools

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 25
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~