Pickled Cherry Tomatoes, Red Onions, and Cucumbers

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.
Enjoy your delicious pickled vegetables!