Pickled cherry tomatoes

Method

1. Wash and dry the tomatoes, removing any stems. Use a toothpick or skewer to poke a hole all the way through each tomato (this helps the brine fully infuse). Divide the tomatoes between the sterilised jars.
2. Combine the remaining ingredients in a small pan and bring to the boil. Stir to dissolve the sugar, then remove from the heat and allow to cool for 10 minutes.
3. Pour the pickling liquid over the tomatoes in the jars until completely submerged (you may like to add a preserving weight to stop them floating). Pop the lid on and allow to cool fully. Keep chilled for at least 2 days before enjoying. Once opened, eat within 2 weeks.