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Wash the cherry tomatoes and pull off the stems. You do not need to prick them. The brine works its way in through the stem scar as they sit, that little opening where the stem was is all it needs.
Combine the water, rice vinegar, sugar, and garlic salt in a small pot. Bring to a boil, stirring until the sugar and salt fully dissolve. Keep it hot, the heat is what drives the suction in the next step.
Pack the tomatoes into clean, heat-safe jars. Canning jars (Ball or Mason style) are built to take boiling liquid. Avoid thin or decorative glass, which can crack from the sudden heat, and run cold jars under warm water first so the hot brine does not shock them. Pour the hot brine over the tomatoes while it is still steaming, filling until they are fully submerged. Seal the lids tight.
Right after sealing, flip each jar upside down so the brine reaches the tomatoes at the top. Let the jars cool this way. As they cool, the air inside each tomato contracts and pulls the brine in through the stem scar. Once cooled to room temperature, about 1 to 2 hours, turn the jars right side up (in case a lid leaks) and move them to the fridge. They are ready by the next morning. Keep them refrigerated the whole time, this is a fresh pickle, not a shelf-stable canned one.