- 3/4 c. apple cider vinegar
- 3/4 c. water
- 4 tsp coarse kosher salt
- 2 tsp sugar
- 1 31/2-inch strip lemon peel (yellow part only, removed with vegetable peeler)
- 12 oz cherry tomatoes
- 1/4 c. coarsely chopped fresh dill
- 2 garlic cloves, thinly sliced
- 1/4 tsp dried crushed red pepper
- Put the vinegar and 3/4 c. water into a small saucepan, and add the salt, sugar, and lemon peel. Bring to a boil, stirring to dissolve the sugar and salt. Remove from heat and set aside to cool for 20 minutes.
- Meanwhile, prepare everything else. Halve the tomatoes, and toss them with the dill, garlic, and crushed red pepper in a large bowl. Add the cooled vinegar mixture. Let stand at room temperature for at least 2 hours and up to 8 hours. Pack in a large jar and store in the fridge for a week or two.
