Pickled Tomatoes

Choose firm, unblemished tomatoes; slightly underripe ones work great too and are very tasty. Wash them thoroughly and pack them into the jars, layering with the herbs. Roughly chop the garlic and add it to the jar along with the peppercorns and bay leaves. Pour boiling water over them, cover with a lid, and let stand for 30 to 40 minutes. The water should cool down enough so you can handle the jar comfortably with your bare hands without getting burned.

Drain the water into a saucepan and add salt and sugar based on 1 liter of water (a two-liter jar typically holds about 1 liter). Stir thoroughly until the salt and sugar crystals are completely dissolved. Pour the vinegar directly into the jar, top with the boiling brine, and immediately seal with a lid.