Preserve Small Tomatoes.

The brine was
-1/2 cup apple cider vinegar,
-1/2 cup filtered water,
-2 teaspoons pickling salt and
-2 teaspoons sugar.
I added
-tiny pinches (no more than an 1/8 of a teaspoon each) of mustard seeds,
-coriander seeds and
-red chili flakes to the jar, along with
-two juniper berries.
Pour the brine over the tomatoes.
Tap to remove bubbles and add a bit more brine.
Keep in the fridge for at least 48 hours before eating.

- Tomato Preserves | Love and Olive Oil:

- Slow Oven-Roasted Roma Tomatoes | Food in Jars:
OR... preserve tomatoes with literally no work: Just freeze 'em!