So easy, so delicious, and so perfect for summer. Ingredients - 3/4 cup leftover dill pickle brine (from 1 [32-oz.] jar) - 1/4 cup tap water - 1 1/2 tsp. granulated sugar - 1/4 tsp. black pepper - 1 medium (10 oz.) cucumber, peeled and thinly sliced into half-moons (about 2 cups) - 1 cup (5 oz.) cherry tomatoes, quartered - 1/2 cup sliced red onion (from 1 small [6 oz.] onion) - 1/3 cup sliced celery (from 1 medium [1 oz.] rib) - 1/4 cup mixed chopped fresh dill and parsley Directions 1. Combine pickle brine, water, sugar, and black pepper in a (32-oz.) jar. Seal jar and shake until sugar is dissolved, about 1 minute. 2. Pack cucumber, tomatoes, onion, celery, dill, and parsley into jar. Seal jar and shake until brine evenly coats vegetables. 3. Chill in refrigerator for at least 1 hour or up to 24 hours, flipping the jar occasionally to ensure vegetables marinate evenly. 4. Transfer salad to a bowl and serve with a slotted spoon or tongs. Serve chilled. #cucumbersalad #picklejar #to...