1. Boil vinegar, water, pickling salt, peppercorns, sugar, and optional chili flakes. Turn off and cool. Add quartered garlic.
2. Wash tomatoes and put in a clean mason jar.
3. Use toothpick to pierce tomatoes. You’ll want to go through the entire tomato. Then, add the tomatoes to the jar.
4. Remove garlic from cooled brine, then pour brine into the jar.
5. Seal the jar and let it rest for an hour on the counter.
6. Refrigerate for at least two days before eating. Keeps well for 1 month or os.
