I make these Pickled Cucumbers and Tomatoes when I want something bright and crunchy to keep in the pantry. The mix of garlic, dill, and a touch of spice gives each bite a balanced, homemade flavor. It’s a simple way to hold onto summer a little longer.
Why This Recipe Works
I love making these Pickled Cucumbers and Tomatoes when the garden is full and I want to save that fresh flavor for later. Here’s what makes this recipe special:
- Bright, Balanced Flavor: The mix of vinegar, dill, garlic, and a touch of sugar gives these pickles a clean, tangy taste that’s never too sharp. It’s that same perfect balance I love in my Quick Russian Dill Pickles.
- Crunchy and Juicy Together: The cucumbers stay crisp while the tomatoes turn tender and slightly sweet. Every bite has a mix of textures that keeps things interesting.
- Simple, Reliable Process: This recipe walks you through each step clearly—from soaking the cucumbers to sealing the jars—so you can feel confident even if you’re new to canning.
- Versatile for Any Season: These pickles are great on their own, with sandwiches, or alongside grilled meats. I like to serve them next to hearty dishes.
- Taste That Lasts: Once sealed, these jars keep beautifully for months. Opening one in the middle of winter feels like a little taste of summer all over again.
Tried it? Tap the stars and let me know how it went. I ❤️ reading your feedback!
Ingredients
- Pickling Cucumbers – Use about 3 pounds of firm, small pickling cucumbers. They hold their crunch after canning and absorb the brine well. Avoid slicing cucumbers, which tend to get soft.
- Roma Tomatoes – Around 10 to 12 pieces. Their firm texture and low moisture make them perfect for canning without falling apart.
- Pickling Dill – Two sprigs add that classic dill aroma and flavor. Use both the florets and stalks for a fuller taste.
- Garlic – Six cloves, peeled and sliced. Garlic gives the brine a savory depth and a little bite.
- Yellow Onion – One medium onion, sliced into half circles. It adds mild sweetness and blends nicely with the vinegar.
- Sweet Bell Pepper – One yellow or red pepper, sliced. It adds color and a gentle sweetness to balance the tangy brine.
- Pickling Spice Mix – Four teaspoons total. You can use a store-bought mix or make your own with mustard seeds, dill seeds, coriander, peppercorns, bay leaf, allspice, and crushed red chili.
- Vinegar – One cup of plain white vinegar gives the brine its tang and helps preserve the vegetables. Apple cider vinegar can be used for a slightly sweeter flavor.
- Water – Two liters to create the brine and fill the jars. Filtered water is best to avoid any mineral taste.
- Sea Salt – Five tablespoons to season and preserve. Pickling or kosher salt works best since they don’t contain additives.
- Sugar – Three tablespoons to balance the acidity of the vinegar and round out the flavor.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Prep Cucumbers: Soak pickling cucumbers in salted water for 1 hour. This helps clean them and keeps them crisp after canning.
- Prepare Veggies: Wash all vegetables thoroughly. Poke a small hole in each tomato near the stem to prevent the skins from splitting. Slice the bell pepper into strips, the onion into half circles, and the garlic into thin slices. Trim dill florets and cut stalks into smaller pieces.
- Sterilize Jars: Sterilize two 64 oz jars and their lids. Run jars through a high-heat dishwasher cycle and boil the lids in hot water just before sealing.
- Make Pickling Spice: Combine mustard seeds, dill seeds, coriander seeds, peppercorns, crushed bay leaves, allspice, and red chili flakes to create your spice mix. You’ll need 4 teaspoons total.
- Pack Jars: Into each sterilized jar, add dill florets, garlic slices, and 2 teaspoons of the spice mix. Fill halfway with cucumbers, then add onion and bell pepper slices. Finish by packing tomatoes on top (about 5–6 per jar), filling any gaps with more onions and peppers.
- Preheat Water & Brine: Pour boiling water into each filled jar and let sit for 15 minutes. In the meantime, make the brine by combining vinegar, water, sea salt, and sugar in a pot. Bring to a boil.
- Drain & Fill: After 15 minutes, pour the water out of the jars (use a lid to hold in the spices). Fill each jar with the hot brine, making sure the vegetables are completely covered. Seal tightly with sterilized lids.
- Water Bath: Line a large pot with towels, place jars inside, and fill with hot water up to just below the lids. Simmer on low-medium heat for 15 minutes to process.
- Cool & Store: Carefully remove jars with canning tongs. Set them upside down on a blanket, cover, and let them cool for 24 hours. Once cooled, store in a cool, dry place.
- Enjoy: Your pickled cucumbers and tomatoes will be ready to eat after one week – crisp, tangy, and full of flavor!
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Vinegar Options: I usually use plain white vinegar, but apple cider vinegar adds a softer, slightly fruity taste. You can also mix the two for a balanced flavor.
- Spice Level: If you like a little heat, add extra crushed red chili or a few slices of fresh jalapeño to each jar. For a milder version, skip the chili altogether.
- Herb Swaps: I love the classic dill flavor, but you can try adding a few sprigs of parsley or tarragon for a different aroma. Fresh bay leaves also work nicely.
What to Serve with Pickled Cucumbers and Tomatoes
Main Dishes
- These Pickled Cucumbers and Tomatoes add a bright, tangy bite that pairs beautifully with seafood and hearty meals. We love serving them alongside Spaghetti with Seafood in a Tomato Wine Sauce for a fresh contrast.
- They also go perfectly with Mussels in Wine and Cherry Tomato Sauce or a comforting plate of Lazy Cabbage Rolls. For something lighter, try them with Greek Couscous and Meatballs.
Appetizers
- These pickles make a great addition to any appetizer spread. We often serve them with Jalapeño Popper Stuffed Mushrooms or Fried Pinwheels for a mix of bold and tangy flavors.
- They’re also delicious next to Fried Potato and Peas Empanadas or a creamy Smoked Salmon Dip for a simple, crowd-pleasing snack board.
FAQs
Can I use a different type of tomato?
Yes. Roma tomatoes work best because they’re firm and hold their shape, but you can also use small cherry or grape tomatoes. Just make sure to poke a small hole near the stem to prevent the skins from splitting.
Do I have to use pickling cucumbers?
It’s best to use pickling cucumbers since they stay crisp after canning. Slicing cucumbers have more water and tend to soften, which can make the pickles less crunchy.
How long should I wait before eating them?
Let the jars sit for at least one week before opening. This gives the flavors time to develop and the brine to fully infuse the vegetables.
Can I reuse the leftover brine?
It’s best not to reuse brine for new batches of vegetables. The salt and vinegar balance changes after pickling, so always make a fresh batch for safety and flavor.
How long does it keep?
Store sealed jars in a cool, dark place for up to one year. Once opened, keep them in the refrigerator and enjoy within 2–3 weeks for the best taste and texture.
More Recipes You’ll Enjoy
- Pasta Salad with Homemade Ranch – This Pasta Salad with Homemade Ranch is my go-to for a creamy, flavorful side that’s always a hit at potlucks and barbecues.
- Burrata Salad – This Burrata Salad is my favorite when I want something fresh and elegant with creamy cheese, juicy tomatoes, and a drizzle of balsamic.
- Arugula Salad – This Arugula Salad is my top pick for a quick, peppery side that pairs perfectly with just about any meal.
- Chimichurri Sauce – This Chimichurri Sauce is my favorite way to add a bold, herby kick to grilled meats, veggies, or even roasted potatoes.
I hope you loved this Pickled Cucumbers and Tomatoes recipe! If you did, please come back to leave a rating and let me know how it went. Don’t forget to take a picture and tag me on Instagram @lilyscookingandhome
Pickled Tomatoes and Cucumbers
I make these Pickled Cucumbers and Tomatoes when I want something bright and crunchy to keep in the pantry. The mix of garlic, dill, and a touch of spice gives each bite a balanced, homemade flavor. It’s a simple way to hold onto summer a little longer.
Equipment
- 2 large pots enough to fit a 64 oz jar
- 2 64 oz Jars with lids can use 4- 32 oz jars instead
- 1 Secure-grip jar lifter
Ingredients
- 3 lb pickling cucumbers
- 10-12 piece Roma tomatoes
- 2 springs pickling dill
- 6 cloves garlic
- 1 piece yellow onion
- 1 piece sweet bell pepper Yellow or Red
- 4 tsp pickling spice mix
- 1 cup vinegar
- 2 liters water
- 5 tbsp sea salt
- 3 tbsp sugar
For the Pickling Spice Mix:
- 1 tbsp mustard seeds
- 1 tbsp dill seeds
- 1 tbsp coriander seeds
- 1 tbsp black peppercorns
- 2 tbsp bay leafs dried crushed
- 1 tsp whole allspice
- 1 tsp red chilie pepper crushed into small pieces.
Instructions
- Soak the pickling cucumbers in water with a couple tablespoons of salt for one hour. This will clean the cucumbers and help them stay crunchy when canned.
- Wash all the remaining vegetables thoroughly. Poke a hole in the Roma tomatoes where they attach to the stem. This helps prevent the tomato skin from splitting too much.
- Prepare all your vegetables. If your cucumbers are larger, cut them into fourths. Cut the sweet bell pepper into small slices, then cut the yellow onion into half circles. Peel and slice the garlic. Wash the sprigs of pickling dill, remove the floret part, and cut the stalks into smaller pieces.
- Sterilize the jars and lids. I like to sterilize the jars in the dishwasher with high heat and the lids in a saucepan with boiling water right before sealing.
- Create a pickling spice mix if you haven’t purchased a pre-made one already. You will need a small amount for each jar.
- Fill a large pot with enough water to fill the jars. Since you will use this same water for the water bath, boil a generous amount.
- Time to stuff each sterilized jar. Into the bottom of each jar, add the dill florets and cut dill stalks. Add a few slices of garlic and some of the pickling spice mix. Fill half the jar with cucumbers placed horizontally.
- Top the cucumbers with onion and bell pepper slices. Fill to the top with tomatoes—however many can fit. I was able to fit several tomatoes per jar. Fill any gaps with more onions and bell peppers. Repeat this for the second jar.
- Fill each jar of vegetables with plain boiling water (not the brine). Let it sit for 15 minutes.
- To make the pickling brine, combine the vinegar, water, sea salt, and sugar in a pot. Bring it to a boil.
- After 15 minutes, pour the water out of each jar into the same pot you used to boil the water. Use a lid to cover the top of the jar so you don’t spill out the seasoning or spice mix.
- After emptying the water from each jar, fill each one with the hot pickling brine. Make sure all the vegetables are fully covered. Cover each jar with sterilized lids. Seal as tightly as you can.
- Cover each jar with a sterilized lids. Seal as best as you can.
- In a pot large enough to fit the jars, place kitchen towels on the bottom and possibly along the sides. You don’t want the glass jars touching the pot directly. Place the jars on top of the towels and fill the pot with the warm or hot water used earlier. Make sure the water level reaches the bottom of the lid—not above it. Simmer on low to medium heat for 15 minutes.
- Use canning tongs to remove the hot jars from the water bath. Using a towel or oven mitt, double-check that the lids are sealed tightly.
- Transfer the jars onto a blanket on your counter, placing the jars upside down. Cover the jars with a blanket and leave them covered for 24 hours to cool slowly.
- After 24 hours, transfer the jars to your storage shelves. You can enjoy your canned goods after one week.
Notes
- This recipe makes two large jars. You can use the same brine recipe to make smaller jars of pickles or canned tomatoes.
- Double the recipe for every additional set of jars you want to make. There may be enough leftover ingredients to fill an extra small jar.
- Soak cucumbers in salted water before canning. This step helps clean them and keeps their texture crisp after pickling.
- Use firm, fresh Roma tomatoes. Softer tomatoes can break apart in the jar, so choose ones that feel dense and smooth.
- Poke a small hole near the tomato stem. It prevents the skin from splitting during the hot water bath.
- Pack the jars tightly but gently. Leave just enough space for the brine to circulate and cover all the vegetables.
- Always use sterilized jars and lids. Clean equipment ensures your pickles stay fresh and safe for long-term storage.
- Pour boiling water over the vegetables before adding the brine. This preheats the contents and helps the final brine absorb evenly.
- Keep the water bath at a gentle simmer. A steady temperature helps seal the jars without cracking the glass.
- Let the jars cool slowly under a blanket. The gradual cooling process helps create a strong vacuum seal.
- Wait at least one week before opening. The flavors need time to blend and develop that perfect tangy balance.
- Store sealed jars in a cool, dark place. Once opened, keep them in the refrigerator and enjoy within a few weeks for the best taste.