– 1 kg cherry tomatoes – 2 cups white vinegar – 2 cups water – 2 tbsp salt – 2 tbsp sugar – 1 tbsp peppercorns – 4 garlic cloves, peeled – 4 sprigs of dill
**Instructions:**
1. **Prepare the Jars:** Sterilize your jars by boiling them in water for 10 minutes. 2. **Fill the Jars:** Place garlic cloves, peppercorns, and dill sprigs into each jar. Pack the cherry tomatoes tightly into the jars. 3. **Make the Brine:** In a pot, combine vinegar, water, salt, and sugar. Bring to a boil, ensuring the salt and sugar are fully dissolved. 4. **Add Brine to Jars:** Pour the hot brine over the tomatoes, leaving about 1/2 inch of headspace at the top. 5. **Seal and Process:** Seal the jars with lids and process in a boiling water bath for 10 minutes. 6. **Cool and Store:** Let the jars cool completely before storing them in a cool, dark place. Allow the tomatoes to pickle for at least a week before consuming for the best flavor.
