| Ingredient | Quantity |
|---|---|
| Cherry tomatoes | 1 pint |
| Red onion, thinly sliced | 1 medium |
| Cucumber, thinly sliced | 1 |
| White vinegar | 2 cups |
| Water | 1 cup |
| Sugar | 1/4 cup |
| Salt | 1 tablespoon |
| Garlic, peeled and lightly smashed | 3 cloves |
| Black peppercorns | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Dill seeds | 1 teaspoon |
| Bay leaf | 1 |
| Fresh dill sprigs (optional) |
Instructions:
-
- Prepare vegetables: Wash cherry tomatoes. Slice red onion and cucumber thinly.
- Make pickling brine: Combine vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds, dill seeds, and bay leaf in a saucepan. Bring to a simmer and cook for 5 minutes.
- Pack vegetables into jars: Layer vegetables in sterilized jars.
- Add brine: Pour hot pickling brine over vegetables, ensuring they are completely submerged.
- Seal and store: Wipe jar rims, seal, and store in refrigerator for at least 24 hours
