How to Make It
Remove and discard stem ends from 1 lb. red and yellow cherry tomatoes. Divide tomatoes and rosemary sprigs between 2 (16-oz.) Mason jars.
Combine ingredients of the Master Pickle Brine, add black peppercorns and garlic cloves to brine mixture. Bring to a boil over high, stirring until sugar dissolves.
Remove from heat; cool 10 minutes. Pour over tomatoes and rosemary sprigs. Cover with a tight-fitting lid; chill 2 days. Store, covered, in refrigerator up to 2 months.