This is a recipe I use for pickling cherry tomatoes, onions or strawberries. I also leave vegetables in this liquid for an hour or two, then drain and serve. You can reuse the liquid, too—just bring it to a boil again, then pour it over fresh produce. You can keep this, tightly wrapped, in the fridge for a few weeks without a problem. You can double or triple this recipe if need be. You can also just use it to make a jar of classic pickles! If pickling cherry tomatoes, gently pierce them with a toothpick or skewer before placing them in the jar.