Quick-pickled cherry tomatoes: Garlicky appetizer in three hours

Quick-pickled cherry tomatoes deliver a bright, garlicky appetizer in three hours of cold marinating. The critical step is piercing each tomato so the marinade penetrates the skin without heat, preserving the fruit's snap and the herbs' fresh aroma. Ingredients Vegetables and herbs 1 kg (about 2.2 lb) cherry tomatoes, firm and unblemished 60 g (about 2 oz) fresh parsley and dill mixed, coarse stems removed 8 garlic cloves Marinade 100 ml (3.4 fl oz) apple cider vinegar (9%) 70 ml (2.4 fl oz) refined vegetable oil 1 tsp salt 2.5 tsp sugar Black pepper, ground Preparation Step 1. Wash the tomatoes and dry them thoroughly. Pierce each tomato in several places with a toothpick. Without these punctures the marinade cannot reach the interior within three hours. Step 2. Mince the garlic. In a bowl, rub the minced garlic together with the salt, sugar, and black pepper until the mixture releases liquid and forms a paste.