Description
This quick and easy refrigerator pickle recipe features cherry tomatoes, red onions, and cucumbers soaked in a bright, tangy brine. Ready in just a few hours, these pickles add a refreshing crunch to burgers, grain bowls, charcuterie boards, and more. No canning required—just a simple brine, fresh veggies, and a little fridge time.
Ingredients
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1 cup white vinegar
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1 cup water
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2 tbsp sugar
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1 tbsp kosher salt
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2 cloves garlic, smashed
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1 tsp whole black peppercorns
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1 cup cherry tomatoes, halved
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1 small red onion, thinly sliced
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1 small cucumber, sliced into rounds
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Optional: red pepper flakes or fresh dill
Instructions
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Prep the vegetables: Wash and slice tomatoes, onion, and cucumber. Place into clean jars.
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Make the brine: Simmer vinegar, water, sugar, salt, garlic, and peppercorns until dissolved.
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Combine and pickle: Pour hot brine over the veggies. Let cool, then refrigerate for at least 2 hours.
Notes
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Best after 24 hours
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Keeps in fridge for 2–3 weeks
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Customize with herbs or heat
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish / Condiment
- Method: Refrigerator Pickle
- Cuisine: American
Nutrition
- Calories: 25
- Sugar: 3g
- Sodium: 220mg
- Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 0g
Keywords: Refrigerator pickled vegetables, Quick pickled tomatoes and onions, Homemade cucumber and tomato pickles, Easy vegetable pickling recipe