Prepare your brine by placing the vinegar, water, salt and sugar into a sauce pan over medium high heat. Heat the brine mixture until the salt and sugar have dissolved about 4 minutes over medium heat stirring occasionally. Let brine cool.

Prepare your veggies by cutting the tomatoes into large pieces and slicing the red onion in onion rings and peeling the garlic. Layer the veggies in your sterilized 1 quart wide mouth Ball canning jars. Pour cooled brine into the jars and place the lid on the jars. Place in the refrigerator.