Quick Pickled Cherry Tomatoes With Dill

Submitted by Chef MB

"This are delicious and easy! I think the recipe came from Gourmet but I'm not sure. They're like cherry tomatoes but to a higher degree! Easily doubled."

 

• Ready In: 20mins
• Ingredients: 9
• Yields: 3 cups
• Serves: 6

ingredients

• 3⁄4 cup cider vinegar
• 3⁄4 cup water
• 4 teaspoons kosher salt
• 2 teaspoons sugar
• 1 strip lemon peel, 3-inchx1/2-inch (I used more)
• 12 ounces cherry tomatoes or 12 ounces grape tomatoes
• 1⁄4 cup fresh dill, coarsely chojpped
• 2 garlic cloves, thinly sliced
• 1⁄4 teaspoon crushed red pepper flakes

directions

1. Pour vinegar and water in small saucepan. Add salt, sugar and lemon peel. Bring to a boil, stirring to dissolve sugar and salt. Remove from heat. Let cool 20 minutes.
2. Pierce each tomato 2 times with a slender wooden skewer. (I interpreted this as take a toothpick and run it through.) Toss tomatoes, dill, garlic and red pepper in a large bowl. Add cooled vinegar mixture. Let stand at room temp at least two hours and up to eight hours.