Add the bay leaf through the mustard seeds to a quart mason jar.

Stick a needle or thin skewer through each cherry tomato at least once and place them in the jar. This will help keep them from floating in the pickling liquid.

In a medium pot, add the vinegar through the sugar. Bring to a boil, then reduce to a low boil until the salt and sugar have dissolved. Carefully, pour the brining liquid into the jar, covering the tomatoes. Let cool, cover with a lid and refrigerate. They are ready to eat after 24 hours and will stay for up to two weeks.

Alternative Serving Suggestion: In a food processor, add the tomatoes, a bit of agave and about 1 cup of the pickling brine. Pulse until you have a chunky salsa. Adjust the sweetness by adding more agave, if you like. Use it on top of grilled steak or spread onto buttery slices of focaccia with grilled steak and rich mayonnaise for a hearty sandwich.