Ingredients
4 cups green cherry tomatoes3/4 cup water3/4 cup white vinegar2 tablespoons canning salt1 tablespoon sugar1 garlic clove2 dried hot red chiles
Preparation
In a large bowl, place tomatoes, garlic and chiles. In a saucepan, bring vinegar, water and salt to a simmer until salt dissolves. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate up to 1 month.
