Ingredients

For the Potato Mixture

2 large potatoes, peeled and chopped
1/2 teaspoon salt, plus more for boiling water
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon chicken powder or chicken bouillon powder
5–6 tablespoons cornstarch, plus more if needed
1 tablespoon finely chopped parsley or green onion
Oil, for frying

For the Filling

4 ounces mozzarella cheese, cut into small cubes

Instructions

1. Boil the potatoes

Peel the potatoes and cut them into chunks so they cook evenly. Add them to a pot of salted water and boil until fork-tender, about 12–15 minutes.

Drain very well. Let the potatoes sit for a few minutes so the steam can escape. This helps keep the mixture from turning watery.

2. Mash until smooth

Transfer the hot potatoes to a bowl and mash until smooth. Try to remove any large lumps because the mixture will be easier to shape.

Let the mashed potatoes cool slightly before adding the rest of the ingredients.

3. Season and bind the mixture

Add salt, white pepper, garlic powder, chicken powder, cornstarch, and chopped parsley. Mix until the potato mixture turns into a soft dough.

It should be easy to press together without sticking too much to your hands. If it feels too wet, add another tablespoon of cornstarch. If it feels dry or crumbly, mix in a small splash of water or a tiny drizzle of oil.

4. Fill with mozzarella

Take a small piece of potato mixture and flatten it in your palm. Place one cube of mozzarella in the center, then wrap the potato around it.

Roll it gently into a smooth ball, making sure the cheese is fully sealed inside. If the cheese is exposed, it can leak while frying.

Repeat with the remaining mixture.

5. Fry until golden

Heat oil in a deep pan over medium heat. The oil should be hot enough to bubble when a small piece of potato mixture is dropped in, but not so hot that the outside browns too quickly.

Fry the potato cheese balls in small batches until golden brown and crisp, about 3–4 minutes. Turn them gently so they color evenly.

Transfer to a paper towel-lined plate and let them cool for a minute before serving.

Notes

Use starchy potatoes if possible. Russet potatoes work especially well because they mash smoothly and help the balls hold their shape.

Do not skip draining and steaming off the potatoes after boiling. Too much moisture makes the mixture sticky and harder to fry.

Mozzarella gives the best cheese pull, but any good melting cheese can work.

Keep the balls small so the outside crisps before the cheese overheats and leaks.

For extra crunch, you can roll the shaped balls lightly in cornstarch before frying.

Serving Suggestions

Serve these potato cheese balls hot, while the cheese is still melty. They go well with ketchup, spicy mayo, ranch, garlic yogurt sauce, sweet chili sauce, or sriracha mayo.

For a simple dipping sauce, mix:

1/4 cup mayo
1 tablespoon ketchup
1 teaspoon sriracha
1/2 teaspoon garlic powder

Serve it with toasted bread, pasta, couscous, rice, or a crisp salad for an easy meatless dinner that still feels rich and satisfying.

Ingredients

For the Eggplant Boats

• 1 large eggplant
• 1 cup cherry tomatoes
• 1 whole head garlic, top sliced off
• 3 to 4 tablespoons olive oil
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese, optional but recommended
• Fresh basil leaves, for serving

Instructions

1. Prep the eggplant

Preheat the oven to 390°F. Line a baking sheet with parchment paper.

Slice the eggplant in half lengthwise. Using a sharp knife, score the flesh in a crisscross pattern, being careful not to cut through the skin. This helps the olive oil and seasoning sink in and makes the eggplant easier to mash after roasting.

2. Add the tomatoes and garlic

Place the eggplant halves cut side up on the baking sheet. Add the cherry tomatoes beside them.

Place the garlic head on a small piece of foil, cut side up. Drizzle the eggplant, tomatoes, and garlic with olive oil. Season everything with salt and black pepper. Wrap the garlic loosely in the foil, then place it back on the baking sheet.

3. Roast until soft

Roast for 25 to 30 minutes, or until the eggplant flesh is very soft, the tomatoes are blistered, and the garlic cloves are tender enough to squeeze out.

If your eggplant is extra large, it may need a few more minutes. The flesh should mash easily with a fork.

4. Make the roasted tomato-garlic topping

Carefully squeeze the roasted garlic cloves out of their skins into a small bowl. Add the roasted cherry tomatoes and mash everything together with a fork or spoon until you have a rustic, jammy mixture.

Taste and add a small pinch of salt if needed.

5. Mash the eggplant

Use a fork to gently mash the inside of each roasted eggplant half, keeping the skin intact so it still holds its shape like a boat.

Spoon the roasted tomato and garlic mixture over the mashed eggplant.

6. Add cheese and bake again

Sprinkle the mozzarella over the eggplant halves, then add Parmesan if using.

Return the baking sheet to the oven and bake for 7 to 10 minutes, or until the cheese is melted and lightly bubbly. For a more golden top, broil for the last 1 to 2 minutes, watching closely so it does not burn.

7. Finish and serve

Top with fresh basil and serve warm. These eggplant boats are great with toasted bread, pasta, couscous, rice, or a simple green salad.

Tips for the Best Roasted Eggplant Boats

Use a large, firm eggplant with smooth skin. If the eggplant feels very soft before cooking, it may turn watery after roasting.

Do not under-roast the eggplant. The flesh should be creamy and easy to mash before you add the topping and cheese.

Mozzarella gives the best melty finish, while Parmesan adds more savory flavor. Using both makes the dish taste closer to eggplant Parmesan without the breading or frying.

For extra flavor, add a pinch of red pepper flakes to the tomato-garlic mixture before spooning it over the eggplant.

What to Serve With Eggplant Boats

These cheesy roasted eggplant boats can work as a light main dish or a side. Serve them with garlic bread, buttered pasta, lemon couscous, rice, grilled chicken, or a simple tomato cucumber salad.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a 350°F oven until warmed through, about 10 to 15 minutes. You can also microwave them, but the oven gives the best texture.

They’re great as a snack, party appetizer, or side dish, especially with a spicy mayo or garlic dip on the side.

Ingredients

• 2 medium sweet potatoes
• 3 to 4 tbsp cornstarch
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1 tsp garlic powder
• Salt, to taste
• Black pepper, to taste
• Neutral oil, for frying
• Fresh parsley, for garnish, optional

Instructions

1. Cook the sweet potatoes

Peel the sweet potatoes and cut them into chunks. Add them to a pot of water and boil until they’re fork tender. This usually takes about 15 to 20 minutes, depending on the size of the pieces.

Drain them really well, then let them sit for a few minutes so extra moisture can escape. This helps the mixture hold together better and fry up crispier later.

2. Mash and season

Transfer the cooked sweet potatoes to a large bowl and mash until mostly smooth.

Add the cornstarch, smoked paprika, cinnamon, cumin, garlic powder, salt, and black pepper. Mix well until the seasonings are evenly distributed and the mixture starts to feel thick enough to shape.

If the mixture still feels very soft or sticky, add a little more cornstarch, 1 tablespoon at a time, until it becomes easier to handle.

3. Shape into balls

Let the mixture cool just enough to handle, then scoop out small portions and roll them into balls. Try to keep them about the same size so they cook evenly.

Place them on a tray or plate while you finish shaping the rest.

4. Fry until golden and crisp

Heat neutral oil in a deep pan over medium heat. Once the oil is hot, carefully add the sweet potato balls in batches. Don’t overcrowd the pan.

Fry for a few minutes, turning as needed, until they’re golden brown and crisp on the outside. Transfer them to a plate lined with paper towels or a wire rack.

5. Serve hot

Serve the sweet potato balls while they’re still hot and crisp. Garnish with a little chopped parsley if you like, and pair them with your favorite dip.

If this recipe looks like something you’d make again, save it for later by pinning the image below to your Pinterest board.

Serving Ideas

These crispy sweet potato balls go really well with:

• sriracha mayo
• garlic aioli
• chipotle dip
• herbed yogurt sauce
• spicy ketchup

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer until hot and crisp again. They’ll lose some texture in the microwave, so dry heat works best.

What I like about these is that they don’t need a long list of ingredients or complicated steps. A little paprika, black pepper, chili flakes, and fresh parsley give the potato mixture much better flavor, and the mozzarella makes them extra satisfying once it melts. They work well as a snack, light lunch, or even a quick side dish when you want something warm and filling.

Ingredients

• 2 large potatoes, boiled, drained well, and mashed
• 1 cup cornstarch
• 1 tsp salt, or to taste
• 1 tsp chili flakes, or to taste
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 to 2 tbsp fresh parsley, finely chopped
• Mozzarella, cut into small cubes, as needed
• Oil, for shallow frying

Instructions

1. Make the potato mixture.
   Add the mashed potatoes to a large bowl. Mix in the cornstarch, salt, chili flakes, paprika, black pepper, and chopped parsley until a soft dough forms. It should hold together easily and be soft without feeling too wet.
2. Shape the pancakes.
   Take a portion of the potato mixture and flatten it in your hand. Place a cube of mozzarella in the center, then bring the potato mixture around it and seal it well. Gently flatten it into a pancake shape. Repeat with the remaining mixture.
3. Heat the oil.
   Pour enough oil into a skillet to coat the bottom well and place it over medium heat. Let the oil heat up before adding the pancakes so they start frying right away.
4. Fry until golden.
   Carefully place the pancakes in the skillet, leaving a little space between each one. Fry for 1 to 2 minutes per side, or until golden brown and crisp on the outside. Turn them gently so they keep their shape.
5. Serve warm.
   Transfer the cooked pancakes to a plate and let them rest for a minute or two. Serve while still warm so the mozzarella stays soft and melty.

Loved these cheesy potato pancakes? Save the image below to your Pinterest board so you can come back to the recipe anytime.

Tips for the Best Potato Pancakes

• Make sure the potatoes are drained well after boiling. Too much moisture can make the dough harder to shape.
• Do not skip the seasoning. Since potatoes have a mild flavor, the salt, pepper, paprika, chili flakes, and parsley help a lot.
• Keep the heat at medium. If the pan is too hot, the outside may brown too quickly before the inside is fully heated through.
• Seal the mozzarella well inside each pancake so it stays in the center instead of leaking out during cooking.

Serving Ideas

These potato pancakes are really good on their own, but you can also serve them with sour cream, garlic yogurt sauce, spicy mayo, or a simple tomato-based dip. They also pair well with a fresh salad if you want to turn them into a more complete meal.

Storage and Reheating

Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm them in a skillet over medium-low heat until heated through and crisp again on the outside. That works better than microwaving if you want to keep the texture.

They’re especially handy when you need something simple that both kids and adults will actually want to eat. The potatoes keep everything soft and creamy inside, while the carrots and broccoli blend right in. Serve them with the quick lemon-garlic dip, and you’ve got an easy snack, side dish, or light lunch that feels a lot more fun than plain cooked vegetables.

Why You’ll Love These Crispy Veggie Balls

• Crisp outside and soft, fluffy inside
• A simple way to use everyday vegetables
• Kid-friendly and easy to serve
• Great for snacking, lunch, or as a side
• Air fryer and oven friendly

Ingredients

For the Veggie Balls

• 4 medium potatoes, peeled and cut into cubes
• 2 large carrots, sliced
• 1 cup broccoli florets
• 2 to 3 tablespoons olive oil
• 2 tablespoons cornstarch, plus more if needed
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano or Italian seasoning
• 2 tablespoons grated Parmesan
• 2 tablespoons fresh parsley, finely chopped

For the Dip

• 3 tablespoons mayonnaise or plain yogurt
• 1 tablespoon lemon juice
• 1 garlic clove, finely grated
• 1/4 teaspoon paprika
• 1 tablespoon chopped parsley

Instructions

1. Cook the vegetables

Bring a large pot of salted water to a boil. Add the potatoes and carrots and cook for 8 minutes. Add the broccoli and cook for another 4 to 5 minutes, until everything is very soft.

Drain well, then let the vegetables sit for a few minutes so extra moisture can steam off. This helps the mixture hold together better later.

2. Mash and season

Transfer the vegetables to a large bowl. Mash until mostly smooth. A few small pieces are fine, but the mixture should be soft enough to shape easily.

Add the olive oil, cornstarch, salt, pepper, garlic powder, paprika, and dried herbs. Mix well, then fold in the Parmesan and parsley.

The mixture should feel soft but still hold its shape when pressed together. If it feels too wet, add a little more cornstarch, 1 teaspoon at a time.

3. Shape the balls

Scoop out small portions and roll them into bite-sized balls. If the mixture sticks to your hands, lightly oil your palms or chill the mixture for 10 minutes first.

Place the balls on a tray or plate as you go.

4. Cook until golden and crisp

Air fryer:
Preheat to 390°F. Lightly brush or spray the veggie balls with oil. Air fry for 12 to 15 minutes, flipping halfway through, until golden and crisp on the outside.

Oven:
Preheat the oven to 400°F. Place the veggie balls on a lined baking tray and lightly brush the tops with oil. Bake for 20 to 25 minutes, flipping once halfway through, until lightly browned and crisp.

5. Make the dip

In a small bowl, stir together the mayo or yogurt, lemon juice, garlic, paprika, and parsley. Taste and add a pinch of salt if needed.

6. Serve

Serve the veggie balls warm with the dip on the side. They’re best right after cooking, while the outside is still crisp.

Love these crispy veggie balls? Save the image below to your Pinterest board so you can come back to them anytime.

Tips for Success

Drain well after boiling.
Too much water is the fastest way to end up with a soft mixture that will not hold its shape.

Mash while the vegetables are still warm.
They come together more easily and make a smoother mixture.

Add cornstarch gradually.
You want the mixture moist enough to stay tender, but firm enough to roll.

Do not make them too large.
Smaller veggie balls cook more evenly and crisp up better.

Give them a light coating of oil.
That helps the outside turn golden instead of drying out.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven so they crisp up again. The microwave works, but they will be softer.

Ingredients

• 4 medium potatoes
• 2 cups all-purpose flour, plus more for dusting
• 1/2 ounce cheese, finely grated
• 3 tablespoons fresh parsley, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
• Butter, for brushing after cooking

Instructions

1. Cook the potatoes

Peel the potatoes and cut them into chunks so they cook faster and more evenly. Place them in a pot, cover with water, and boil until fork-tender. This usually takes about 15 to 20 minutes, depending on the size of the pieces.

Drain them well, then let them sit for a minute or two so excess moisture can steam off. Mash the potatoes until smooth. Try to get rid of lumps so the dough is easier to work with later.

2. Make the dough

While the potatoes are still warm, transfer them to a large bowl. Add the flour, grated cheese, parsley, salt, black pepper, garlic powder, and red pepper flakes.

Mix everything together with a spoon or your hands until a soft dough forms. If the dough feels too sticky to handle, add a little more flour, one tablespoon at a time. You want it soft and pliable, not dry or stiff.

3. Divide and shape

Lightly flour your work surface. Divide the dough into equal portions, depending on how large you want the flatbreads. For medium flatbreads, divide it into 6 pieces.

Roll each piece into a ball, then flatten it gently with your hands or a rolling pin into a round about 1/4 inch thick. If the dough sticks, dust lightly with more flour.

4. Cook the flatbreads

Heat a dry skillet or nonstick pan over medium heat. Once hot, place one flatbread in the pan.

Cook for about 2 to 3 minutes on the first side, or until golden spots appear on the bottom. Flip and cook the other side for another 2 to 3 minutes. The flatbread should be cooked through with light golden brown patches on both sides.

Repeat with the remaining dough.

5. Finish with butter

As soon as each flatbread comes off the pan, brush it lightly with butter while still hot. This keeps it soft and adds extra flavor.

Serve warm.

Love this potato flatbread? Save the photo below to your Pinterest board so it’s easy to find when you’re ready to make it.

Tips for the Best Potato Flatbread

• Drain the potatoes well: Too much water will make the dough sticky and harder to shape.
• Mash while warm: Warm potatoes mix more easily with the flour and seasonings.
• Do not add too much flour: A little extra is fine for sticky dough, but too much can make the flatbread dense.
• Keep the heat at medium: If the pan is too hot, the outside will brown before the inside is fully cooked.
• Brush with butter at the end: This keeps the flatbreads soft and gives them a better finish.

Serving Ideas

These potato flatbreads are great with:

• sour cream or Greek yogurt
• garlic butter
• hummus
• grilled chicken or kebabs
• soups and stews
• eggs for breakfast

Small Recipe Notes

• For a cheesier flavor, you can use mozzarella, cheddar, or feta.
• If you want a milder version, reduce or skip the red pepper flakes.
• These are best served warm, but leftovers can be reheated in a dry skillet for a minute or two on each side.

Ingredients

For the potato balls

• 3 medium potatoes, about 1.3 pounds (600 g)

• 3 tbsp cornstarch

• 2 tbsp dried oregano

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp smoked paprika

• 1/2 tsp ground cumin

• 2 tbsp chopped fresh parsley, plus more for garnish

• Salt, to taste

• Freshly ground black pepper, to taste

• Neutral oil, for frying

For the sriracha mayo

• 1/2 cup mayonnaise

• 1/2 cup sriracha sauce

Instructions

1. Cook the potatoes

Peel the potatoes and cut them into medium chunks so they cook faster and more evenly. Add them to a pot of cold salted water and bring to a boil. Cook until the potatoes are very tender and easy to pierce with a fork, about 15 to 20 minutes.

Drain them well, then let them sit in the colander for 2 to 3 minutes so excess moisture can evaporate. This step matters because wetter potatoes make a softer mixture that’s harder to shape.

2. Mash and season

Transfer the hot potatoes to a large bowl and mash until mostly smooth. A few tiny lumps are fine, but you don’t want big chunks.

Add the cornstarch, oregano, garlic powder, onion powder, smoked paprika, cumin, chopped parsley, salt, and black pepper. Mix until everything is fully combined and the mixture starts to feel like a soft dough.

If it feels too loose or sticky to shape, let it cool for a few minutes first. As it cools, it will firm up a bit.

3. Shape the potato balls

Once the mixture is cool enough to handle, scoop out small portions and roll them into balls. Aim for roughly walnut-sized pieces so they fry evenly.

Place them on a tray or plate as you go. If the mixture sticks to your hands, lightly oil your palms or chill the mixture for 10 to 15 minutes before shaping.

4. Heat the oil

Pour neutral oil into a deep pan or pot so there’s enough depth for the potato balls to float and fry evenly. Heat the oil over medium heat to 350°F (175°C).

If you don’t have a thermometer, test with a small piece of the potato mixture. It should sizzle right away and slowly rise to the surface without browning too fast.

5. Fry until golden and crisp

Carefully lower the potato balls into the hot oil in batches. Don’t overcrowd the pan or the oil temperature will drop.

Fry for 3 to 5 minutes, turning occasionally, until they’re deep golden brown and crisp all over. Transfer them to a plate lined with paper towels or a wire rack.

While they’re still hot, sprinkle with a little extra salt if needed.

6. Make the sriracha mayo

In a small bowl, stir together the mayonnaise and sriracha until smooth and evenly mixed.

7. Serve

Serve the crispy potato balls hot with the sriracha mayo on the side. Finish with extra chopped parsley if you want a little fresh color on top.

Save this one for later — these crispy potato balls are too good to lose. Pin the image below to your Pinterest board so it’s there when you need an easy, crunchy snack idea.

Tips for Better Crispy Potato Balls

• Let the potatoes dry out a little after draining. Too much moisture makes the mixture softer and less crisp after frying.

• Mash while the potatoes are still hot. It gives you a smoother mixture and helps the seasonings blend in better.

• Don’t make them too large. Smaller potato balls fry more evenly and get crisp all the way around.

• Fry in batches. Crowding the pan drops the oil temperature and can make them greasy instead of crisp.

• Keep the heat steady. If the oil is too hot, they brown too fast before the outside fully crisps. If it’s too cool, they soak up more oil.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer until hot and crisp again. The microwave works, but the outside won’t stay nearly as crunchy.

For make-ahead prep, shape the potato balls and refrigerate them on a tray until you’re ready to fry.

This rosemary garlic chili oil is my favorite way to bottle that feeling: warm chili flakes for heat, sesame for nuttiness, peanuts for crunch, and a little rosemary in the bake to give the whole jar a subtle, savory backbone.

Yield

About 2 to 2 1/2 cups (500–600 ml)

Ingredients

For the bake

• 2 cups peeled garlic cloves (250 g)

• 2 cups extra-virgin olive oil (500 ml)

• 1 small sprig rosemary (3–4 inches)

Stir in after baking

• 4 Tbsp chili flakes

• 2 Tbsp sesame seeds

• 4 Tbsp chopped peanuts

• 1 tsp salt

• 1/2 tsp sugar

Optional

• 1 Tbsp soy sauce

• 1 tsp rice vinegar or apple cider vinegar

Equipment

Small oven-safe baking dish (or loaf pan) + foil + clean glass jar

Instructions

1) Preheat

Heat oven to 320°F (160°C).

2) Arrange the garlic

Spread the peeled garlic cloves in an even layer in a small baking dish.

3) Add oil + rosemary

Pour in the olive oil until the garlic is fully submerged. Tuck in the rosemary sprig (it should sit in the oil, not on top).

4) Cover and slow-bake

Cover tightly with foil and bake 60–90 minutes, until the garlic is:

• fork-tender (very soft),

• lightly golden (not browned),

• and the oil has gentle bubbling (quiet simmer, not frying).

5) Remove rosemary

Take the dish out of the oven. Rest covered 5 minutes, then uncover carefully.
Use tongs or a fork to remove the rosemary sprig and discard it (this keeps the flavor fresh, not bitter).

6) Stir in the chili, seeds, and peanuts

While the oil is still hot, add:
chili flakes, sesame seeds, chopped peanuts, salt, and sugar.
Stir gently to combine. For a stronger garlic flavor, lightly mash 5–8 cloves against the side of the dish—keep the rest whole for texture.

7) Optional: add soy + vinegar (best timing)

Let the oil cool 5–10 minutes (still warm, not ripping hot), then stir in:

• 1 Tbsp soy sauce (optional)

• 1 tsp rice vinegar or apple cider vinegar (optional)

8) Bake again to infuse

Cover again and return to the oven for 10–15 minutes.

9) Cool and store

Cool completely at room temp. Transfer to a clean jar, making sure the garlic stays under the oil. Store in the fridge.

Love this Rosemary Garlic Chili Oil? Save the image below to your Pinterest board so you’ve got it ready the next time you want to level up pasta, eggs, pizza, or bread.

Storage and safety (garlic-in-oil)

• Keep refrigerated (don’t store at room temp).

• Keep garlic fully submerged.

• Use within 10–14 days, or freeze in small portions.

Serving Suggestions

• Noodles: Toss 1–2 Tbsp with hot noodles + a splash of cooking water to make it glossy.

• Eggs & toast: Drizzle over fried eggs, scrambled eggs, or avocado toast.

• Rice bowls: Spoon on rice with chicken/tofu + cucumbers or greens.

• Roasted potatoes/veg: Add right after they come out of the oven.

• Dumpling dip: Mix 1 Tbsp oil + (optional) 1 tsp vinegar + 1 tsp soy sauce.

At Din Tai Fung, this cucumber salad is the kind of thing you happily order… and then realize you just paid $9.50 for cucumbers because it’s that addictive. The good news? It’s way cheaper to make at home, and you can get the same cold, crisp crunch with that garlicky-sesame, tangy-sweet bite—plus a little soy sauce depth—without leaving your kitchen.

Ingredients

Cucumbers

• 8 Persian cucumbers, sliced into 1/2-inch pieces

• 1 1/2 tablespoons kosher salt

Dressing

• 3 tablespoons rice vinegar

• 2 tablespoons sugar

• 1 1/2 tablespoons mirin

• 1 1/2 tablespoons toasted sesame oil

• 3 garlic cloves, finely grated or minced

• 1–2 teaspoons soy sauce (start with 1 tsp)

• 1/4 teaspoon kosher salt (or skip—see note)

To serve

• 1/2 tablespoon chili oil (more to taste)

• 1/2 tablespoon toasted sesame oil

• 1 Fresno chile, minced (optional)

Salt note: If your soy sauce is regular (not low-sodium), you can usually skip the 1/4 tsp salt in the dressing. Add it only if needed after chilling.

Instructions 

1) Salt the cucumbers (for crunch)

1. Put sliced cucumbers in a bowl.

2. Sprinkle with 1 1/2 tbsp kosher salt and toss well.

3. Refrigerate 30 minutes.

2) Rinse and dry (so the dressing doesn’t get watered down)

1. Drain the liquid.

2. Rinse cucumbers under cold water for 10–15 seconds.

3. Pat very dry with paper towels (this matters).

3) Make the dressing (dissolve the sugar fully)

In a small bowl, whisk until the sugar feels mostly dissolved:

• rice vinegar

• sugar

• mirin

• toasted sesame oil

• garlic

• soy sauce (1 tsp to start)

• optional 1/4 tsp salt

4) Marinate

1. Toss cucumbers with the dressing.

2. Cover and refrigerate at least 4 hours (best overnight).

5) Finish and serve

1. Toss again and taste.

2. If it needs more salt, add a tiny pinch (or another 1/2–1 tsp soy sauce).

3. Drizzle with chili oil and the extra sesame oil.

4. Add Fresno chile if using. Serve cold.

Loved this one? Save it now so you can find it fast later—tap the image below and pin it to your favorite Pinterest board.

Tips & Tricks (So It Tastes Like the Real Thing)

• Salt = crunch. Don’t skip it.
  The 30-minute salt rest pulls out water so the cucumbers stay snappy and the dressing doesn’t get diluted.

• Dry the cucumbers like you mean it.
  After rinsing, pat them very dry. If they’re wet, the dressing turns watery and the flavor gets flat.

• Use Persian cucumbers if you can.
  They’re naturally crisp with thin skin and fewer seeds. If using English cucumbers, scoop out the watery seed strip or expect a softer result.

• Keep the soy sauce subtle.
  Start with 1 teaspoon. You can always add more later, but too much will overpower the clean, bright flavor and darken the salad.

• Let it marinate long enough.
  Minimum 4 hours is where it starts tasting “restaurant.” Overnight is best.

• Taste and adjust after chilling.
  Cold food tastes less salty and less sweet. Always taste once it’s fully chilled, then tweak:

  • Needs more pop? add a tiny splash of rice vinegar.

  • Needs more depth? add 1/2 tsp soy sauce.

  • Needs more heat? add more chili oil.

• Don’t drown it in chili oil—finish lightly.
  Chili oil is a topper, not the base. Add a drizzle right before serving so it stays fragrant and doesn’t dominate.

• Toasted sesame oil only.
  Make sure it’s toasted sesame oil (dark, nutty). Regular sesame oil tastes different and won’t give that signature aroma.

• Sugar must fully dissolve.
  Whisk the dressing until it doesn’t feel gritty. If needed, let it sit 2–3 minutes, then whisk again.

• Best texture window:
  Peak crunch is usually 8–24 hours after mixing. Still tasty up to 2 days, then it starts softening.

• Want extra “Din Tai Fung” vibes?
  Add the Fresno chile and serve ice-cold, straight from the fridge—this salad is meant to be chilled, not room temp.

They’re the kind of thing you’ll start putting on everything: salads, sandwiches, burgers, cheese boards, even a quick snack straight from the jar. No canning, no fuss – just a few minutes of prep, a short rest in the fridge, and you’ve got a jar (or three) of bright, homemade pickles ready to go.

Ingredients

For the tomatoes

• 3–4 pints cherry tomatoes (about 900–1200 g), rinsed and dried

• 3–4 garlic cloves, peeled and lightly crushed

• 3–4 fresh dill sprigs

• 2 teaspoons yellow mustard seeds, divided between jars

For the brine

• 2 cups apple cider vinegar (480 ml)

• 2 cups water (480 ml)

• 2 tablespoons kosher salt or pickling salt

• 2 teaspoons sugar

Optional add-ins (use 1–3 of these for extra flavor):

• 1–2 teaspoons whole black peppercorns

• 1 teaspoon dill seed

• 1 teaspoon coriander seed

• ½–1 teaspoon red chili flakes

This amount of tomatoes and brine will usually fill about 3–4 pint jars (or 2 quart jars), depending on tomato size and how tightly you pack them.

Instructions

1. Prepare the jars
   Use clean glass jars with tight-fitting lids.
   Divide the garlic cloves, dill sprigs, mustard seeds, and any optional spices (peppercorns, dill seed, coriander seed, chili flakes) evenly between the jars.

2. Prick the tomatoes
   Using a toothpick or skewer, pierce each cherry tomato once or twice.
   This helps the brine soak all the way into the tomatoes so they pickle evenly, not just on the outside.
   Pack the pricked tomatoes into the jars, filling them snugly but without crushing the tomatoes.

3. Make the brine
   In a small saucepan over medium heat, combine the apple cider vinegar, water, salt, and sugar.
   Stir and heat until the salt and sugar are completely dissolved and the brine looks clear.
   The mixture doesn’t need to boil; it just needs to be hot and well combined.

4. Fill the jars
   Carefully pour the hot brine over the cherry tomatoes, making sure they are fully submerged.
   Gently tap the jars on the counter or slide a clean knife or chopstick around the inside of the jars to release any air bubbles.
   If you’re a little short on brine, quickly mix more using the same 1:1 vinegar-to-water ratio with a pinch of salt and sugar and top up the jars.

5. Cool and refrigerate
   Wipe the rims if needed, seal the jars with lids, and let them cool to room temperature on the counter.
   Once cooled, transfer the jars to the refrigerator.

6. Let them pickle and enjoy
   For the best flavor, let the tomatoes sit in the fridge for at least 48 hours before eating.
   They’ll be tasty the next day, but the flavor becomes brighter and more complex as they rest.

If this recipe ends up living in your fridge as much as it does in mine, don’t keep it to yourself—save it for later and share the love by pinning the image below to your Pinterest board so friends can find it too.

Storage

Since these are refrigerator pickles, they always need to stay chilled. Once the jars have cooled and moved to the fridge, they’ll keep their best flavor and texture for about 2–3 weeks.

A few simple tips:

• Always use a clean fork or spoon to scoop out the tomatoes – no fingers dipping into the brine.

• Make sure the tomatoes stay covered with liquid; if they start peeking out, they’ll soften faster.

• If anything smells off or the brine looks strange, it’s safer to toss the jar and start a fresh batch.

Most of the time, though, they disappear long before you need to worry about how long they last.

Video Recipe

FAQ – Quick Pickled Cherry Tomatoes

How long do these pickled cherry tomatoes last?
Kept in the refrigerator, they’re best within 2–3 weeks. They usually disappear much faster, but for ideal flavor and texture, try to enjoy them within that window.

Do I need any special canning equipment?
Nope. These are refrigerator pickles, not a shelf-stable canned recipe. You just pour the warm brine over the tomatoes, let everything cool, and store the jars in the fridge.

Can I use a different vinegar?
Yes. Apple cider vinegar gives a mild, fruity tang, but you can use white vinegar or white wine vinegar instead. Just make sure it’s around 5% acidity and avoid very dark or sweet vinegars like balsamic, which will change the flavor and color a lot.

Can I use other types of tomatoes?
Cherry and grape tomatoes work best because they stay firm and bite-sized. You can use small plum or cocktail tomatoes if you prick them well, but very large tomatoes don’t hold their shape as nicely in this quick pickle.

Will the tomatoes stay crunchy?
They’ll stay firm with a bit of bite, especially in the first week. Over time, the brine will soften them a little, but they should still be pleasant and juicy, not mushy, if kept within the recommended time.

Can I reuse the brine for another batch?
It’s tempting, but it’s better not to reuse the brine. The salt and vinegar strength changes as the tomatoes sit, so a second batch won’t pickle properly. If you love the flavor, it’s quick to whisk together a fresh pot of brine.