- 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
- 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.