1 pint cherry tomatoes 1 cup apple cider vinegar 1 cup water 2 tablespoons salt 2 tablespoons sugar 4 cloves garlic 1 tablespoon whole peppercorns Fresh dill sprigs ½ teaspoon mustard seeds ½ teaspoon chili flakes
- In a medium-sized pot placed over medium-high heat, dissolve sugar and salt in water and vinegar. Bring to a boil.
- As the vinegar-water mixture heats, thoroughly wash your cherry tomatoes and peel whole garlic cloves. Place tomatoes and garlic in mason jars along with peppercorns, fresh dill, mustard seeds, and chili flakes.
- When vinegar-water mixture has reached a boil, remove from heat and pour over tomatoes and garlic, leaving 1/2-inch of empty space at the top. Tightly seal jars, let cool to room temperature, and store in the fridge for up to one month.