Instructions:

1. Prepare the Vegetables: Wash and dry the cherry tomatoes, red onion, and cucumber. Thinly slice the red onion and cucumber.
2. Make the Pickling Liquid: In a small saucepan, combine the white vinegar, water, sugar, salt, oregano, and red pepper flakes. Bring to a boil over medium heat, stirring until the sugar and salt dissolve completely.
3. Pour the Pickling Liquid Over the Vegetables: Place the cherry tomatoes, red onion, and cucumber in a jar or container. Pour the hot pickling liquid over the vegetables, ensuring they are fully covered.
4. Add the Dill: Stir in the chopped fresh dill.
5. Seal and Refrigerate: Seal the jar or container tightly and refrigerate for at least 2 hours, or up to 2 weeks. The pickled vegetables will become more flavorful the longer they are refrigerated.
6. Serve: Serve these pickled cherry tomatoes, red onions, and cucumbers as a tangy condiment or appetizer. Enjoy!

This recipe is a great way to preserve the fresh taste of summer vegetables and adds a punch of flavor to your meals.