Quick-Pickled Cherry Tomatoes with Dill

By LaLaCooks

by Joanne Weir

These are delicious as part of an appetizer plate or as a Martini garnish.

100% would make it again

Review:
i made this yesterday at noon,tried a sample of it at the 4hr. mark and it was good but it didnt taste marinated inside. i tried it again at the 7 hr. mark and it was excelent. i have 1 jar marinating still. im going to try it after a few days and see how the tomatoes hold up. for processing. should be great. (also added skinny strips of yellow bell pepper) that was a real nice addition.

Ingredients

• 3/4 cup apple cider vinegar
• 3/4 cup water
• 4 teaspoons coarse kosher salt
• 2 teaspoons sugar
• 1 3 x 1/2-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

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.