Pick the tomatoes and measure them to see how many jars are needed, adjusting accordingly.
Wash the tomatoes and sterilize the appropriate amount of jars and lids.
Combine the vinegar, water, and salt and bring to a simmer
Place garlic, red peppers, and other spices in the bottom of each jar and then top with the tomatoes, packing them as tightly as possible with out crushing the tomatoes.
Top each jar of tomatoes with the hot brine, poking with a chopstick to remove any air bubbles, add more brine if necessary and then seal the jars with the sanitized lids and bands.
The flavor will take at least a week to develop, I like to aim for a minimum of two.