Ingredients
20 ounces cherry tomatoes (about 2 pints)4 garlic cloves, halved2 teaspoons whole peppercorns1/2 teaspoon mustard seed2 cups water2 cups cider vinegar3 tablespoons salt2 tablespoons sugar
Preparation
Pierce the bottom of each cherry tomato with a skewer. In a large bowl, place tomatoes, garlic, peppercorns and mustard seed. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.
