Pickled Sweet 100 Cherry Tomatoes

• 2 cups (480 ml) great-quality white wine vinegar (I like Katz)
• 3 tablespoons sugar

In a pot, combine ¾ cup (180 ml) water with the vinegar, sugar, salt, savory, garlic, and tomatoes. Bring to a simmer and cook for about 10 minutes, enough for the garlic clove to soften.

Transfer the cherry tomatoes to nonreactive jars and pour the hot pickle brine over the tomatoes. Let sit for at least 2 days in the refrigerator, and then they are ready to serve.