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Pickled Cherry Tomato & Cucumber Salad in a Jar

A bright, tangy refrigerator salad featuring juicy cherry tomatoes, crisp cucumber, red onion, garlic, fresh dill, and parsley in a lightly sweetened vinegar brine. Perfect as an easy make-ahead side dish for lunches, summer meals, picnics, and grilled dinners. Serves 4–6. Prep time: 15 minutes. Chill time: at least 2 hours. Total time: approximately 2 hours 15 minutes.
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Course: Appetizer, Salad, Side Dish
Cuisine: American
Calories: 65
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups cherry tomatoes, halved
  • 1 large cucumber, thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 1/2 cup apple cider vinegar or white vinegar, 5% acidity
  • 1/2 cup water
  • 1 tbsp honey or granulated sugar
  • 1 tsp salt
  • 1/2 tsp whole black peppercorns
  • 1/2 tsp dried oregano

Equipment

  • Clean glass jar with lid
  • Sharp kitchen knife
  • cutting board
  • small saucepan
  • Measuring Cups and Spoons
  • wooden spoon
  • Funnel, optional
  • Food-safe jar weight, optional

Method
 

  1. Wash the cherry tomatoes, cucumber, and fresh herbs. Halve the cherry tomatoes, slice the cucumber into thin rounds or half-moons, and thinly slice the red onion and garlic.
  2. Finely chop the fresh dill and parsley. Pat the herbs dry to remove excess moisture.
  3. Layer the cherry tomatoes, cucumber, red onion, garlic, dill, and parsley in a clean, food-safe glass jar. Avoid overcrowding, and use a second jar if necessary.
  4. In a small saucepan, combine the apple cider vinegar or white vinegar, water, honey or sugar, salt, black peppercorns, and dried oregano.
  5. Warm the brine gently over low heat, stirring until the salt and sweetener dissolve. Remove from the heat and allow it to cool to room temperature.
  6. Pour the cooled brine over the vegetables, distributing the liquid evenly. Gently press down the vegetables if needed so the brine surrounds them.
  7. Seal the jar with a clean lid and refrigerate for at least 2 hours. For a stronger pickled flavor, refrigerate overnight.
  8. Gently shake or turn the sealed jar before serving. Open and serve the salad chilled using clean utensils.
  9. Keep any leftovers refrigerated at 40°F or below and enjoy within 3–4 days. Do not use this recipe for shelf-stable canning or store at room temperature.

Nutrition

Calories: 65kcalCarbohydrates: 14gProtein: 2gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 590mgPotassium: 390mgFiber: 2gSugar: 10gVitamin A: 75IUVitamin C: 22mgCalcium: 45mgIron: 1mg

Notes

This recipe makes refrigerator pickles and is not suitable for shelf-stable canning. Always refrigerate at 40°F or below. Use commercially prepared apple cider vinegar or white vinegar labeled 5% acidity. Allow the brine to cool to room temperature before pouring it over the vegetables. Refrigerate at least 2 hours, preferably overnight. Use clean utensils and consume within 3–4 days. The vegetables gradually soften during storage. The exact number and size of jars depend on the size of the cucumber and vegetables. Nutrition values are estimates based on four servings and honey as the sweetener.

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