Step 1

Prepare the jar. To a clean jar, add the garlic clove, mustard seeds, and dill sprigs (and any additional add-ins you wish). Set aside. If using small jars, divide the ingredients equally.

Step 2

Prick the tomatoes. Prick each cherry tomato with a skewer or toothpick. This will allow the pickling solution to penetrate the cherry tomato during pickling. Add the cherry tomatoes to the mason jar.

Step 3

Prepare the brine. In a small saucepan on medium heat, combine vinegar, water, salt and sugar. Warm through until the salt and sugar are dissolved.

Step 4

Assemble. Carefully pour the hot brine over the cherry tomatoes, making sure they are submerged in the liquid. Tap the jar to release any air bubbles. Wipe the rim of the jar, cover, seal and let cool to room temperature on the counter. Refrigerate for at least 48 hours before enjoying (but if you really can’t wait, you can enjoy them the next day).