Quick-Pickled Cherry Tomatoes With Dill

• 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

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.
2. 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.

apple cider vinegar, water, coarse kosher salt, sugar, lemon, tomatoes, fresh dill, garlic, red pepper

Taken from www.epicurious.com/recipes/food/views/quick-pickled-cherry-tomatoes-with-dill-359796 (may not work)