Cherry Tomato Pickle in 25 Minutes

Instructions:

1. Wash the cherry tomatoes and pat them completely dry with a paper towel.
2. Using a toothpick, poke one small hole into the skin of each tomato.
3. Pack the tomatoes into a quart-sized Mason jar, tucking the smashed garlic and herb sprig into the gaps.
4. Combine the vinegar, sugar, salt, peppercorns, and red pepper flakes in a saucepan.
5. Bring the mixture to a simmer over medium heat, stirring constantly until the sugar and salt have completely dissolved.
6. Remove from heat immediately once it hits a boil to avoid over-reducing.
7. Carefully pour the hot brine over the tomatoes, ensuring they are completely submerged.
8. Let the jar sit on the counter uncovered until the liquid reaches room temperature (approximately 1 hour).
9. Seal the lid tightly and transfer to the refrigerator for 24 hours to allow flavors to develop.