Components:
One kilogram of cherry tomatoes; two cups white vinegar; two cups water; two tablespoons each of salt, sugar, and peppercorns;
Four peeled garlic cloves and four dill sprigs
Guidelines:
- Set Up the Jars Boil your jars in water for 10 minutes to sterilize them.
- Fill the Jars: Pack each jar with dill sprigs, peppercorns, and garlic cloves. Fill the jars to the brim with cherry tomatoes.
- Make the Brine: Put vinegar, water, sugar, and salt in a pot. As you bring it to a boil, make sure the sugar and salt are completely dissolved.
- Add Brine to Jars: Ladle the hot brine over the tomatoes, making sure to leave a half-inch headspace.
- Seal and Process: After placing the jar lids on, process for ten minutes in a water bath that is boiling.
- Cool and Store: Before storing the jars in a cool, dark location, allow them to cool fully. For optimal flavor, let the tomatoes pickle for a minimum of one week prior to consumption.
