Combine vinegar, water, salt, and sugar in pan and heat until lightly boiling.
Then remove from heat and allow to cool for about 20 minutes, then add garlic and peppercorns to the vinegar mixture.
Add whole tomatoes to 32 oz jar with tight-fitting lid (as many will fit), then pour vinegar mixture over until jar has about 1/2 inch room before the top of the jar.
Allow to brine for 24-48 hours.
Pour can of hard cider into small pan on medium heat and simmer for 30 minutes, or until the mixture looks like a light maple syrup.
Heat the oven to 400℉ and line a baking sheet with the bacon and bake for 15-20 minutes, until slightly crispy but still bendable.
Pull out the tomatoes and spear the bacon around the tomato with a toothpick, then drizzle with the hard cider glaze.