Pickled Cherry Tomatoes
From my local newspaper:
1 qt water
2 T coarse sea salt or kosher salt
1 pound firm cherry tomatoes
2 cups apple cider vinegar
1/4 cup granulated sugar or more to taste
2 sprigs fresh summer savory or tarragon
12 black peppercorns
In a large bowl, combine the water and salt and stir to dissolve.
Prick the bottom of eath tomato once with a clean needle. Place the tomatoes in the salt brine, cover and marinate for 24 hours at room temperature.
In a large saucepan, combine the vinegar and sugar. Stir to dissolve. Bring just to a boil over high heat. Remove from heat and cool thoroughly.
Remove the tomatoes from the salt brine and drain thoroughly. Discard brine.
Carefully place the tomatoes in a sterilized 1 quart canning jar. Arrange the herbs and peppercorns around the edges of the jar. Pour the vinegar-sugar mixture over the tomatoes. Secure the jar tightly. Let sit in the refrigerator for 3 weeks before tasting. Once opened, the tomatoes can be refrigerated for up to 3 months.
= new reply since forum marked as read
Too bad our Sweet 100 Cherry Tomatoes rarely ever make it into the house (garden grazing) much less being able to bring in enough to pickle. 
It's interesting that this is all done via refrigeration. I'm assuming hot-water processing would break down the shape/texture of the tomatoes inside the jars.
Thanks for posting.
