pickled green cherry tomatoes

• before beginning, choose your pickling jars, place all tomatoes in each, then fill with water to evaluate the amount of liquid you will need for each jar and then pour out and measure or weigh the liquid, note it down and then discard the water
• sterilize your pickling jars in boiling water, carefully remove from hot water using metal tongs, set aside and let dry

note : I used a 500 ml jar which contained 325 grams of tomatoes, 1 garlic clove and 240 ml pickling liquid and a 1000 ml jar which contained 635 grams of tomatoes, 2 garlic cloves and 465 ml pickling liquid)

• wash and prepare the green tomatoes by making a cross-cut on the top of each about a few millimeters deep to better absorb the brine and peel your garlic and poke a few holes in each with a toothpick or skewer

note : I used very small and smaller tomatoes, if using medium-sized tomatoes, there is no need to make a cross-cut on top, simply halve them.

• tightly place all your tomatoes in each jar with the garlic, push them in if necessary
• heat your water and add salt until dissolved, then remove from heat, add the vinegar and pickling spices and stir
• pour warm liquid into each jar all the way to the top, close well and place in a cool and dark space for 2 weeks minimum, turning the jars over every few days to evenly redistribute the pickling brine
• refrigerate the jars after opening them, serve the pickled tomatoes cold (like pickles).