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Combine the salt, white vinegar, apple cider vinegar, and water in a small sauce pan. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes until the salt is dissolved.
While the vinegar mixture is simmering, wash the cherry tomatoes and then gently pull off the stems. Use a fork to gently prick each tomato once on each side.
If you are not going to can the pickled tomatoes, place the tomatoes and garlic cloves in a container, pour the vinegar mixture over the tomatoes, and place in the refrigerator. Let the tomatoes sit for a day or two to absorb the flavor.
Place your canning jars, lids, and rings in the dishwasher for a quick rinse cycle to sanitize them before using them.
Place the prepared tomatoes in the sterilized canning jars, and put one clove of garlic in each jar.
Ladle the hot vinegar over the tomatoes, leaving ¼ inch head space.
Run a butter knife around the inside of the jars to remove any air bubbles.
Wipe the rims of the jars with a damp kitchen towel, then place the lids and rings on the jars finger tight.
Place the jars in your boiling water canner and make sure the jars are covered with 1-2 inches of water. Bring the water to a boil and process for 10 minutes.
Remove the jars from the boiling water canner and place on the kitchen counter to cool.