I want to try this recipe.

Pickled Tomatoes(Quick & Easy Refrigerator Pickles)
Servings: 6

1 pound tomatoes or as many as you can fit, cut into quarters or sliced (any variety works: 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 use 1 teaspoon dried
2-3 fresh basil leaves or use 1 teaspoon dried
2-3 bay leaves
1/2-1 jalapeno sliced (optional, for spicy heat)

Pack the tomatoes into cleaned/sterilized 1-pint jars or a larger quart jar, leaving a little headspace.

In a saucepan, combine vinegar, water, salt, garlic, honey, and peppercorns. Bring to a quick boil, then remove from heat.

Cool slightly, then pour the warm brine over the tomatoes. Tuck in the rosemary, basil, bay leaves, and jalapeños (if using).

Seal the jars and refrigerate. Let them sit for at least 24 hours to develop flavor (they can be eaten right away if desired).

Enjoy within 3 months, keeping the tomatoes submerged and refrigerated.