makes 1 pint

1 pint cherry tomatoes
1 clove garlic
½ teaspoon whole black peppercorns
3 sprigs fresh thyme
1 bay leaf
1 cup apple cider vinegar
1 cup water
1 Tbsp. Kosher salt
1 Tbsp. granulated sugar

Wash tomatoes, then use a wooden skewer to poke a few holes in each one.

Place tomatoes, garlic, peppercorns, thyme sprigs, and bay leaf in a sterilized 1-pint jar.

In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil and simmer until salt and sugar dissolve. Pour brine over tomatoes (leaving ½ inch of headspace). Cover jar with a new lid and band. Let cool to room temperature, then refrigerate for at least 2 days to develop flavors. Keep refrigerated, best used within 2 weeks.