I tried refrigerator tomato "pickles" with a similar recipe. Don't remember where I found it or the exact proportions, but had vinegar, dill, grape leaves etc and some other stuff in it. I thought a mixed jar of pickled Sungold, Black Cherry, and a red cherry would look nice. The Sungold and Black Cherry were just vinegary bags of mush, not very edible.
The red cherry was from seeds saved from a red grape store tomato that was sweet, but had thick skins and crunchy texture. It was the only one that held together and was sort of edible. Someday I may look for another recipe and try again, and I will only use a harder, crunchier cherry. Since I don't like hard, crunchy cherries for fresh eating
, I'll have to grow it special.