Step 1

Prepare the tomatoes. Wash and dry the tomatoes. Use a skewer to poke a hole through each of the tomatoes.

Step 2

Place the spices in the jar. Place the garlic and peppercorns in a wide-mouth pint jar.

Step 3

Add the tomatoes. Pack the tomatoes into the jar.

Step 4

Make the pickling brine. Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a rolling boil, stirring to dissolve the salt and sugar. Pour the brine over the tomatoes, filling the jar to within 1/2 inch of the top. You might not use all the brine.

Step 5

Remove air bubbles. Gently tap the jar against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.

Step 6

Tighten the lid. Place the lid over the jar and screw on the ring until tight.

Step 7

Cool and refrigerate. Let the jar cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.