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Wash the cherry tomatoes and prick each with a toothpick to help them absorb the brine.
In a saucepan, bring vinegar, water, salt, sugar, and peppercorns to a boil. Stir to dissolve.
Pack the cherry tomatoes into sterilized jars.
Pour the hot brine over the tomatoes, leaving about 1 cm of space at the top.
Seal the jars and let them cool at room temperature.
Refrigerate and let them pickle for at least 48 hours before enjoying.
Serving and Storage Tips:
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