Before starting, make sure that your jar of choice is clean and dry. If you need to wash jars before starting, I would recommend letting them air-dry completely before making your pickles. I like to use a quart-sized jar for this recipe, but you can also use two pint jars. 

• Gently fill a quart-sized mason jar with your washed and dried tomatoes, sliced garlic, and fresh basil. I like to sort of layer mine, but you can do it however you like!
• Add the black pepper(this is where I add my red pepper flakes too). And set the jar aside until ready to use.
• In a small saucepan, combine the vinegar, sugar, water, and salt. Bring to a simmer over medium heat, stirring often. Simmer the pickling liquid until the sugar and salt are dissolved. 
• Remove the pan from the heat and allow the brine to cool to room temperature. 
• Once cooled, carefully pour the pickling brine into your jar of tomatoes, filling it to the top. Since you aren’t traditionally canning these tomatoes, you don’t need to worry about leaving a gap at the top of your jar. Just be sure the tomatoes are completely covered in the brine.
• Scraw a lid tightly onto your jar and transfer it to the fridge. Allow your pickled tomatoes to sit for at least 3 days before opening.
• Enjoy!