Preserved Cherry Tomatoes

Ingredients:

1 kg cherry tomatoes
2 cups white vinegar
2 cups water
2 tablespoons salt
2 tablespoons sugar
1 tablespoon peppercorns
4 garlic cloves, peeled
4 sprigs of dill

Instructions:

Sterilize Jars: Boil your jars for 10 minutes to ensure they are clean and sterilized.
Prepare Jars: Place garlic cloves, peppercorns, and dill into each jar. Pack the cherry tomatoes tightly into the jars.
Prepare Brine: Mix vinegar, water, salt, and sugar in a pot. Heat until it boils and the salt and sugar are fully dissolved.
Fill Jars: Pour the hot brine over the tomatoes in the jars, leaving about 1/2 inch of space at the top.
Seal and Process: Close the jars with lids and process them in a boiling water bath for 10 minutes.
Cool and Store: Allow the jars to cool completely. Store them in a cool, dark place. For optimal flavor, let the tomatoes pickle for at least a week before eating.