These Pickled Cucumbers And Tomatoes are a crunchy, colorful, and ridiculously easy way to add flavor to just about everything. Think sweet, tangy, herby bites that come together with zero canning fuss—just fresh veggies, vinegar, and a jar.
This recipe is perfect for summer when tomatoes and cucumbers are overflowing at the market—or anytime you’ve got extras you need to use fast. It’s ideal for busy home cooks who want a shortcut to homemade flavor without spending hours in the kitchen. Plus, quick refrigerator pickles like these last for weeks, so you’ll always have a zippy little side or garnish on hand.
These pickled veggies were inspired by our Fermented Vegetables Using Apple Cider Vinegar and pair perfectly with this easy Recipe For Pickled Eggplant—both make amazing additions to mezze platters or picnic spreads.
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💖 Why This Recipe Works
- Zero canning required – No boiling jars or fancy gear.
- Done in minutes – The veggies do all the work as they sit in the brine.
- Versatile and flexible – Works with other veggies too!
⭐ Star Ingredients
To make this quick pickled cucumbers and tomatoes, here's all you'll need.
- Cucumbers – I’m team Persian or Kirby all the way. They’re mini, mighty, and keep their crunch like champs—exactly what you want in a pickle.
- Cherry Tomatoes – Sweet, juicy, and bursting with color. They soak up the brine like little flavor bombs and make every bite pop.
- White Vinegar – The pickling hero. Clean, sharp, and totally essential for that tangy kick we’re all here for.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- dd more veggies – Toss in cauliflower, carrots, or green beans to make a mixed pickle jar.
- Change the shape – Try chunked cucumbers instead of slices for a different bite.
- Swap the spices – Mustard or coriander seeds add a unique twist.
- Spicy option – Add red pepper flakes or a sliced jalapeño to kick things up.
- Garlicky goodness – Whole garlic cloves bring extra savory flavor to the brine.
Craving more veggie-packed snacks? Try my mini cheese stuffed peppers, this fun veggie train or these quick pickled beets.
🔪 How to Pickle Cucumbers and Tomatoes
Think you're ready to try pickling cucumbers and tomatoes? Here's the step by step process to do it right.
- Step 1: Rinse the cucumbers, peel them and unpeel them with a mandolin slicer.
- Step 2: Wrap the tomatoes with 2-3 cucumber slices. You can simply roll the cucumbers into a snail.
- Step 3: Sterilize the jar and lid. Pour water into a clean jar on a finger and send it to the microwave for 4 minutes on full power. Drain the remaining water. Boil the lid for 2 minutes. Put clean herbs and spices in the jar.
- Step 4: Stack cucumbers and tomatoes tightly in a jar. Add salt and sugar. Boil water, fill the jar, cover loosely, and let sit for 1 hour. Drain the water. Remove ⅓ of it and add vinegar. Boil the marinade and pour it over the jar. Seal tightly, check for leaks, place the jar upside down to cool, and store in a dry place.
💡Hint: For best results, let the pickles sit in the fridge for 24 hours before eating—they’ll get more flavorful by the day!
👩🍳 Expert Tips
- Use firm veggies – They hold up better during the pickling process.
- Let them marinate – 24 hours minimum is best for flavor development.
- Store smart – Keep in the fridge and use within 2–3 weeks for peak crunch.
💭 FAQs
The time required for pickled cucumbers and tomatoes to develop their flavors varies depending on the pickling method used. For quick pickles stored in the refrigerator, they are typically ready to eat after about 24 hours, with flavors continuing to mature over the next few days. If you're using a traditional canning method, the pickles usually need at least two weeks to achieve optimal flavor and texture.
For the best results, it's recommended to use pickling cucumbers, which are smaller, firmer, and have fewer seeds than regular cucumbers. As for tomatoes, firm varieties like Roma or cherry tomatoes hold up well during the pickling process. Using ripe, but not overripe, tomatoes ensures they maintain their shape and texture.
Store in the fridge in a sealed jar for 2–3 weeks. For longer storage, use a proper canning method.
Absolutely! Adjust the sugar for sweetness, or toss in chili flakes or sliced peppers for heat.
💖 Serving Suggestions
Here are some great ways to serve pickled cucumbers and tomatoes.
- As a Side – Perfect with Beetroot Burgers, grilled meats, or BBQ Chicken Wings.
- On a Charcuterie Board – Adds zing and color to your platter.
- Taco Topper – Chop and spoon over tacos or a burritos for a crunchy contrast.
- Salad Upgrade – Mix into salads for brightness and bite.
- Bagel Bonus – Serve with Smoked Salmon Dip and Homemade Bagel Chips.
🍽 More Tasty Veggie Recipes
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Pickled Cucumbers and Tomatoes
Ingredients
- 2 cups Cherry Tomatoes
- 3 Cucumbers
- 2 cups Water
- 1 cup White Vinegar
- 1 Bay Leaf
- 1 tsp. Cumin
- ½ tsp. Cloves
- 2-3 Sprigs Parsley
- 1 ½ teaspoon Dill
- 1 tsp. Salt
- 2 tsp. Sugar
Instructions
- Think you're ready to try pickling cucumbers? Here's the step by step process to do it right.
- Rinse the cucumbers, peel them and unpeel them with a mandolin slicer.
- Sterilize the jar and lid. Pour water into a clean jar on a finger and send it to the microwave for 4 minutes on full power. drain the remaining water. boil the lid for 2 minutes. put clean herbs and spices in the jar.
- Wrap the tomatoes with 2-3 cucumber slices. You can simply roll the cucumbers into a snail.
These Pickled Cucumbers and Tomatoes are a tangy, crunchy delight that adds a burst of flavor to any meal! I love how the combination of vinegar, herbs, and spices creates such a refreshing pickle. Sometimes I add a few slices of jalapeño for a spicy kick.