![](\"http:\/\/lajmesot.info\/wp-content\/uploads\/2024\/07\/hjk-1.jpg.webp\")
<\/p>\n**Ingredients:**<\/p>\n
\u2013 1 kg cherry tomatoes
\n\u2013 2 cups white vinegar
\n\u2013 2 cups water
\n\u2013 2 tbsp salt
\n\u2013 2 tbsp sugar
\n\u2013 1 tbsp peppercorns
\n\u2013 4 garlic cloves, peeled
\n\u2013 4 sprigs of dill<\/p>\n
<\/p>\n
**Instructions:**<\/p>\n
1. **Prepare the Jars:** Sterilize your jars by boiling them in water for 10 minutes.
\n2. **Fill the Jars:** Place garlic cloves, peppercorns, and dill sprigs into each jar. Pack the cherry tomatoes tightly into the jars.
\n3. **Make the Brine:** In a pot, combine vinegar, water, salt, and sugar. Bring to a boil, ensuring the salt and sugar are fully dissolved.
\n4. **Add Brine to Jars:** Pour the hot brine over the tomatoes, leaving about 1\/2 inch of headspace at the top.
\n5. **Seal and Process:** Seal the jars with lids and process in a boiling water bath for 10 minutes.
\n6. **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.<\/p>\n","protected":false},"excerpt":{"rendered":"
**Ingredients:** \u2013 1 kg cherry tomatoes \u2013 2 cups white vinegar \u2013 2 cups water \u2013 2 tbsp salt \u2013 2 tbsp sugar \u2013 1 tbsp peppercorns… <\/p>\n","protected":false},"author":1,"featured_media":18371,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-18370","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\n