“This is an old old recipe, My grandmother use to make this back in the late 40’s early 50’s , My Mom use to fix this when I was growing up in the 60’s and 70’s, I fix it for my family and now my Daughter makes it for her fiance. obviously it’s a family favorite!” Must express something to keep getting my recipes…. Thank you. FULL RECIPE 💬👇

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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.
Enjoy your delicious pickled vegetables!

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