Pickled Cherry Tomatoes

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

**Instructions:**

1. **Prepare the Jars:** Sterilize your jars by boiling them in water for 10 minutes.
2. **Fill the Jars:** Place garlic cloves, peppercorns, and dill sprigs into each jar. Pack the cherry tomatoes tightly into the jars.
3. **Make the Brine:** In a pot, combine vinegar, water, salt, and sugar. Bring to a boil, ensuring the salt and sugar are fully dissolved.
4. **Add Brine to Jars:** Pour the hot brine over the tomatoes, leaving about 1/2 inch of headspace at the top.
5. **Seal and Process:** Seal the jars with lids and process in a boiling water bath for 10 minutes.
6. **Cool and Store:** Let the jars cool completely before storing them in a cool, dark place. Allow the tomatoes to pickle for at least a week before consuming for the best flavor.