Tomato Pickles

Method

1. 1
   Add tomatoes, garlic, peppercorns, and basil to a 1-quart-size glass jar fitted with a lid.
2. 2
   Combine water, vinegar, salt, sugar, and crushed red pepper in a small saucepan and place over high heat.
3. 3
   Cook, stirring often, until the salt and sugar have fully dissolved. Remove from heat just before the mixture comes to a simmer.
4. 4
   Pour the hot brine over the tomatoes and seal the jar.
5. 5
   Allow the jar to cool to room temperature, then place in the refrigerator until completely chilled, at least 8 hours. Best served after 24 hours and up to 2 weeks.