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quick-pickled cherry tomatoes with dill

Name: Quick-Pickled Cherry Tomatoes with Dill
Yield: Makes 3 cups
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, 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

4.1

(88)

www.bonappetit.com

Your Recipes

Servings: 3

Author : Joanne Weir

pickle cherry tomato dill

Ingredients

Remove All · Remove Spices · Remove Staples

3/4 cup apple cider vinegar3/4 cup water4 teaspoons coarse kosher salt2 teaspoons sugar1 3x1/2-inch strip lemon peel (yellow part only, removed with vegetable peeler)12 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes1/4 cup coarsely chopped fresh dill2 garlic cloves, thinly sliced1/4 teaspoon dried crushed red pepper

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Instructions

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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.

Step 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.