PREP TIME: 10 MIN
green cherry tomatoes vinegar and water salt, sugar garlic, sprigs of dill peppercorns crushed red pepper
COOK TIME: 10 MIN
Poke a hole in one end of the tomato with a toothpick.
Combine the vinegar, water, salt, sugar, peppercorn and red pepper in a saucepan. Heat to dissolve the salt and sugar.
Pour the brine over the tomatoes in the jar.
Add a lid. Cool to room temperature, then refrigerate.
The pickles can be eaten the next day and last for 3 weeks!