Pickled Cherry Tomato & Cucumber Salad in a Jar with Red Onion

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Pickled Cherry Tomato & Cucumber Salad in a Jar with Red Onion

Description

A crisp, tangy, and refreshing refrigerator-pickled salad made with juicy cherry tomatoes, crunchy cucumbers, thin red onion, and fresh dill. Packed in a jar with a simple vinegar brine, this vibrant salad is perfect as a snack, side dish, sandwich topper, or healthy meal-prep option. The flavors deepen as it chills, making every bite more delicious.

Time

Prep: 15 mins
Pickling Time: 2 hours minimum (best overnight)
Total: 15 mins active time

Servings

1 large mason jar or 2 small jars (about 4 servings)

Ingredients

For the Jar:

  • 2 cups cherry tomatoes (whole or lightly pierced)
  • 1–2 cucumbers, sliced
  • ½ red onion, thinly sliced
  • 2–3 sprigs fresh dill (optional but recommended)

For the Pickling Brine:

  • ½ cup vinegar (apple cider or white vinegar)
  • ½ cup water
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp sugar or honey (optional)
  • ½ tsp black pepper
  • 1 garlic clove, sliced (optional)
  • ¼ tsp red chili flakes (optional)

Method

Step 1: Prepare Vegetables

Wash cherry tomatoes and cucumbers. Slice cucumbers and red onion thinly. Lightly pierce tomatoes with a toothpick to help absorb flavor faster.

Step 2: Fill the Jar

Layer cucumbers, cherry tomatoes, red onion, and dill sprigs into a clean mason jar.

Step 3: Make Brine

In a bowl or measuring cup, whisk together vinegar, water, olive oil, salt, sugar, pepper, garlic, and chili flakes until combined.

Step 4: Pour Over Vegetables

Pour the brine into the jar until vegetables are fully covered. Press vegetables down gently if needed.

Step 5: Seal & Chill

Close jar tightly and refrigerate for at least 2 hours. For best flavor, chill overnight.

Step 6: Serve

Shake gently before serving. Enjoy chilled as a salad, side dish, or topping.

Notes

  • Cherry tomatoes burst with flavor after marinating.
  • Olive oil softens the vinegar sharpness.
  • Best eaten cold straight from the fridge.

Tips

  • Use English or Persian cucumbers for extra crunch.
  • Add feta cheese before serving for a Mediterranean twist.
  • Include jalapeño slices for heat.
  • Always use a clean dry jar.
  • Keep veggies submerged for best pickling.

Nutritional Info (Approx per serving)

  • Calories: 85
  • Carbs: 8g
  • Fat: 5g
  • Protein: 1g
  • Fiber: 2g

Benefits

  • Hydrating and refreshing
  • Rich in antioxidants from tomatoes
  • Low-calorie healthy snack
  • Supports digestion with vinegar brine
  • Great for meal prep and portion control

Q&A

Q1: How long does it last?

Up to 5–7 days refrigerated.

Q2: Can I skip olive oil?

Yes, but oil adds smoother flavor.

Q3: Do I need to boil the brine?

No, this is a quick fridge-pickle recipe.

Q4: Can I use grape tomatoes?

Yes, grape tomatoes work perfectly.

Q5: What can I serve it with?

Grilled chicken, sandwiches, wraps, rice bowls, or toast.

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