Ingredients:

  • 2 lbs firm cherry tomatoes
  • 6 cloves garlic, smashed
  • 4 Thai bird's eye chilies, slit lengthwise
  • 2 sprigs fresh dill
  • 2 cups apple cider vinegar
  • 1 cup filtered water
  • 1/2 cup granulated sugar
  • 2 tbsp pickling salt
  • 1 tbsp yellow mustard seeds
  • 1 tsp black peppercorns
  • 1 tsp red chili flakes
  • 1/2 tsp celery seed

Instructions:

  1. Pack the sterilized jars with the smashed garlic, slit chilies, and fresh herbs. Carefully add the whole cherry tomatoes, leaving about 1/2 inch of headspace at the top, ensuring they are packed snugly but not crushed.
  2. Combine the apple cider vinegar, water, sugar, salt, mustard seeds, peppercorns, chili flakes, and celery seed in a saucepan. Bring to a gentle boil over medium-high heat, stirring until sugar and salt are dissolved.
  3. Remove the brine from heat and let it sit for 5 minutes to prevent scalding the tomatoes.
  4. Carefully pour the hot brine over the tomatoes until fully submerged. Use a slotted spoon to press down any floating tomatoes.
  5. Wipe the rims of the jars clean, seal tightly with lids, and let them cool to room temperature on the counter before refrigerating for 24 hours.