These Pickled Cucumbers and tomatoes are the perfect way to use up any extra fresh cucumbers that you may have at hand.
If you haven't tried making homemade pickles before, you'll be surprised at the simplicity of this recipe. They're crunchy, tangy and sweet all at the same time and can beautifully amp up the flavors of any and all of your favorite recipes.
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If you love this recipe be sure to check out our recipes for Fermented Vegetables Using Apple Cider Vinegar along with this easy Recipe For Pickled Eggplant (Pickled Aubergines).
Why This Recipe Works
- Long Lasting: I love making refrigerator pickles. They last for weeks when stored correctly, and I always have a batch of crunchy pickles at hand to use as a side to any of my favorite foods.
- Quick Recipe: These pickled cucumbers and tomatoes in specific, have the perfect balance of flavors and textures, and take barely any kitchen time and effort to put together.
🥘 Ingredients
To make this quick pickled cucumbers and tomatoes, here's all you'll need.
- Cherry tomatoes: Yellow or red, they add a sweet-tart flavor and a pop of color.
- Cucumbers: Persian or Kirby cucumbers provide a crisp, refreshing crunch.
- White vinegar: Acts as the pickling agent, giving the veggies their tangy flavor.
- Whole spices: Bay leaf, cumin, and cloves infuse the brine with complex, aromatic flavors.
- Herbs: Fresh parsley and dill lend a fresh, earthy touch to the mix.
- Salt and sugar: Balance each other out, seasoning the pickles while also tempering the vinegar's acidity.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- You can also add other veggies like cauliflower florets, carrots and green beans to make pickled vegetables in the same way.
- I used thinly sliced cucumbers for this pickle recipe, but you can also choose to cut cucumbers roughly the same size as cherry tomatoes and use them instead.
- Coriander seeds and mustard seeds are some other great additions to the quick pickled cucumbers.
🔪 How to Pickle Cucumbers and Tomatoes
Think you're ready to try pickling cucumbers? Here's the step by step process to do it right.
Step One: Rinse the cucumbers, peel them and unpeel them with a mandolin slicer.
Step Two: Wrap the tomatoes with 2-3 cucumber slices. You can simply roll the cucumbers into a snail.
Step Three: 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 Four: 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.
👩🍳 Expert Tips
Ready to try this pickled cucumber recipe? Here are some tips and tricks you might want to take note of.
- I would recommend adding a few sprigs of fresh dill to bring a nice pop of color and some extra flavor into these quick pickles. If you don't have it, you can add some dried dill instead.
- Whole garlic cloves can also be an amazing addition to the vinegar brine.
- To bring a bit of a spicy kick to these pickles, you can also add some red pepper flakes into the mix.
- You can use either rice wine vinegar or distilled white vinegar or even just rice vinegar to make the pickling brine.
💭 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.
If you've prepared quick pickles that are refrigerated, store them in airtight containers in the fridge. They are typically best consumed within 2 to 3 weeks. For pickles processed through canning, they can be stored in a cool, dark pantry. Once opened, refrigerate and consume within a reasonable timeframe, usually within a few months.
Absolutely! Pickling recipes are quite versatile. To adjust sweetness, modify the amount of sugar in the brine to suit your taste. For added spiciness, consider incorporating ingredients like red pepper flakes, sliced jalapeños, or other chili peppers. Always ensure that any adjustments maintain the proper balance of vinegar, water, salt, and sugar to ensure the pickles' safety and quality
To store cucumbers, keep them in the refrigerator’s crisper drawer, wrapped in a paper towel or in a perforated plastic bag. Avoid storing them near ethylene-producing fruits. For long-term storage, pickle them in sealed jars. Tomatoes should be stored at room temperature, away from direct sunlight and stem-side down. Only refrigerate ripe tomatoes to slow ripening, as cold temperatures can affect their taste. For extended storage, can them in sealed jars, keeping them in a cool, dark place.
🧂Serving Suggestions
- As a Side Dish: Serve these pickled cucumbers and tomatoes as a tangy side dish to complement grilled meats, sandwiches, or salads.
- On a Charcuterie Board: Add these pickles to a charcuterie board alongside cheeses, olives, and crackers for a flavorful and crunchy addition.
- With Tacos or Burritos: Use them as a garnish for tacos, burritos, or wraps to add a refreshing crunch and tangy flavor.
- In a Salad: Chop the pickled cucumbers and tomatoes and mix them into a fresh salad for an extra burst of flavor.
🍽 Related 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.
Notes
Nutrition
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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.