Cherry Tomatoes with Dill: Quick-Pickled
By blum099
Rate this recipe
4.3/5
(3 Votes)
1 Picture
Ingredients
- 3/4 cup apple cider vinegar
- 3/4 cup water
- 4 teaspoons coarse kosher salt
- 2 teaspoons sugar
- 1 3x1/2-inch strip lemon peel (yellow part only, removed with vegetable peeler)
- 12 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes
- 1/4 cup coarsely chopped fresh dill
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon dried crushed red pepper
Details
Servings 3
Adapted from bonappetit.com
Preparation
Step 1
Pour vinegar and 3/4 cup water into small saucepan. Add salt, sugar, and lemon peel. Bring to boil, stirring to dissolve sugar and salt. Remove from heat. Let cool 20 minutes.
Pierce each tomato 2 times with slender wooden skewer. Toss tomatoes, dill, garlic, and crushed red pepper in large bowl. Add cooled vinegar mixture. Let stand at room temperature at least 2 hours and up to 8 hours
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