Quick-Pickled Cherry Tomatoes With Dill

By mirelsonp

Nice as part of an appetizer plate.

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)
• 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

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.