1 pound tomatoes, cut into quarters or sliced (any variety: cherry, Roma, or slicers)

1 cup white vinegar

1 cup water

1 tablespoon pickling salt

2–3 cloves garlic, smashed (or more as desired)

1 tablespoon honey

1 teaspoon black peppercorns

1 sprig fresh rosemary or 1 teaspoon dried

2–3 fresh basil leaves or 1 teaspoon dried

2–3 bay leaves

½–1 jalapeño, sliced (optional, for spicy heat)

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Prepare the Jars: Pack the tomatoes into cleaned and sterilized 1-pint jars or a larger quart jar, leaving a little headspace.pint jars or a larger quart jar, leaving a little headspa
Make the Brine: In a saucepan, combine vinegar, water, pickling salt, garlic, honey, and black peppercorns. Bring to a boil, then remove from heat.
Cool and Pour: Allow the brine to cool slightly, then pour it over the tomatoes in the jars.
Add Herbs and Spice: Tuck in rosemary, basil, bay leaves, and jalapeños (if using).
Seal and Refrigerate: Seal the jars and refrigerate. Let them sit for at least 24 hours for the flavors to develop. They can be eaten immediately if desired.
Enjoy: Consume within 3 months, ensuring the tomatoes stay submerged and refrigerated.

Flavor Adjustments: Adjust the level of spiciness with more jalapeños or red pepper flakes if you prefer extra heat.

Herb Substitutions: Experiment with thyme, oregano, or dill in place of rosemary for a different flavor profile.

Sweetness: Add more honey for a sweeter brine.

Tomato Variations: Use whole cherry tomatoes for bite-sized pickles, or slice Roma tomatoes for a different presentation.