Ingredients:

  • 1 pint (about 500g) cherry tomatoes
  • 1 cup (240ml) white vinegar (5% acidity)
  • 1 cup (240ml) water
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon (17g) kosher salt
  • 2 cloves garlic, smashed
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon red pepper flakes
  • Optional: a few sprigs of fresh dill or thyme

Instructions:

  1. Wash the cherry tomatoes and prick each one with a toothpick or fork.
  2. In the saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt are dissolved.
  3. Remove the brine from the heat and add the smashed garlic, peppercorns, and red pepper flakes. Let it infuse for a few minutes.
  4. Pack the cherry tomatoes into the sterilized jar. Tuck in the dill or thyme sprigs, if using.
  5. Carefully pour the hot brine over the tomatoes, leaving about 1/2 inch (1cm) of headspace at the top of the jar.
  6. Gently tap the jar on the counter to release any trapped air bubbles.
  7. Let the jar cool completely at room temperature, then seal the lid and refrigerate for at least 2 hours, or preferably overnight, before serving.