Pickled Cherry Tomatoes, Red Onions, and Cucumbers

Instructions:

1. Prepare vegetables: Wash cherry tomatoes. Slice red onion and cucumber thinly.
2. 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.
3. Pack vegetables into jars: Layer vegetables in sterilized jars.
4. Add brine: Pour hot pickling brine over vegetables, ensuring they are completely submerged.
5. Seal and store: Wipe jar rims, seal, and store in refrigerator for at least 24 hours.

Enjoy your delicious pickled vegetables!