Wash and dry the tomatoes. Cut them into slices or wedges, depending on your preference. If using cherry tomatoes, you can leave them whole or halve them.

In a saucepan, combine white vinegar, water, sugar, salt, mustard seeds, coriander seeds, cumin seeds, and red pepper flakes. Bring the mixture to a boil, stirring to dissolve the sugar and salt. Let it simmer for 5 minutes.

Place the tomato slices or wedges in a clean, sterilized jar. Add sliced garlic and fresh herbs if using. Pour the hot pickling solution over the tomatoes, ensuring they are fully submerged. Let the mixture cool to room temperature.

Seal the jar tightly and refrigerate for at least 24 hours to allow the flavors to meld. The pickled tomatoes will continue to develop in flavor over time.

Once pickled, serve these tomatoes as a zesty addition to salads, sandwiches, or charcuterie boards. Their tangy and savory profile will add a burst of homemade goodness to your dishes.