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Instructions:
Prepare the Vegetables:
Rinse the cherry tomatoes thoroughly.
Slice the red onion and cucumber thinly.
Make the Pickling Brine:
In a saucepan, combine the white vinegar, water, sugar, salt, garlic, black peppercorns, mustard seeds, dill seeds, and bay leaf.
Bring to a simmer and cook for about 5 minutes until the sugar and salt have dissolved and the flavors have melded together.
Pack the Jars:
Sterilize your jars and pack the vegetables (tomatoes, onions, and cucumbers) into the jars, layering them for even distribution.
Add the Brine:
Carefully pour the hot pickling brine over the vegetables, ensuring they are fully submerged. If necessary, press them down gently with a clean spoon to make sure they stay beneath the brine.
Seal and Store:
Wipe the rims of the jars to remove any residue, then seal the jars tightly.
Store them in the refrigerator for at least 24 hours to allow the flavors to develop.
Serve and Enjoy:
Once pickled, these vegetables can be enjoyed as a side dish or used in sandwiches, salads, or as a topping for burgers.
The flavors will continue to develop and improve over time!
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