In a large bowl, combine the water and salt, and stir to dissolve the salt. Prick the bottom of each tomato once with a clean needle. Place the tomatoes in the salt brine, cover and marinate for 24 hours at room temperature.
In a large saucepan, combine the vinegar and sugar.
Stir to dissolve the sugar. Bring just to a boil over high heat. Remove from the heat and cool thorough
Remove the tomatoes from the salt brine and drain thoroughly. Discard the salt brine.
Carefully place the tomatoes in a 1-quart canning jar. Arrange the herbs and peppercorns around the edges of the jar.
Pour the vinegar-sugar mixture over the tomatoes. Secure the jar tightly. Process for 15 minutes in boiling water bath