**Components:**
One kilogram of cherry tomatoes; two cups white vinegar; two cups water; two tablespoons each of salt, sugar, and peppercorns;
Four peeled garlic cloves and four dill sprigs
**Guidelines:**
1. **Set Up the Jars** Boil your jars in water for 10 minutes to sterilize them.
2. **Fill the Jars:** Pack each jar with dill sprigs, peppercorns, and garlic cloves. Fill the jars to the brim with cherry tomatoes.
3. **Make the Brine**: Put vinegar, water, sugar, and salt in a pot. As you bring it to a boil, make sure the sugar and salt are completely dissolved.
4. **Add Brine to Jars:** Ladle the hot brine over the tomatoes, making sure to leave a half-inch headspace.
5. **Seal and Process:** After placing the jar lids on, process for ten minutes in a water bath that is boiling.
6. **Cool and Store:** Before storing the jars in a cool, dark location, allow them to cool fully. For optimal flavor, let the tomatoes pickle for a minimum of one week prior to consumption.
