1-Thoroughly wash the cucumbers and tomatoes, then soak any soft cucumbers in cold water for 15-30 minutes to make them crisp again.

2-Slice the cucumbers into ½ inch circles, cut the onions into ¼ inch slices, and quarter the tomatoes. Don’t forget to peel the garlic cloves for adding later.

3-Clean and dry your canning jars, then place fresh dill sprigs and 2-4 garlic cloves at the bottom of each jar.

4-Layer the onions, cucumbers, and tomatoes into the jars, making sure to create two distinct layers for even flavor distribution.

5-In a large pot, bring the water, salt, and sugar to a boil, stirring until everything dissolves, then remove from heat and stir in the vinegar.

6-Pour the hot marinade over the vegetables in each jar, filling them right to the top, and add about 1 tablespoon of sunflower oil to the top of each one.

7-Boil the jar lids for 10-15 minutes off the heat to prepare them for sealing.

8-Place the filled jars on a towel inside a pot of boiling water, cover loosely, and simmer for 10-15 minutes.

9-Carefully remove the jars from the water bath and seal them tightly, repeating the process for all jars as needed.

10-Let the sealed salad sit for 1-2 days to marinate fully before you eat it; keep it at room temperature if unopened, and refrigerate after opening.