Quick Pickled Cherry Tomatoes

Step 1

In a medium saucepan, bring vinegar, water, salt, sugar and lemon zest to a boil. Simmer, stirring occasionally, until sugar and salt are dissolved. Cool to room temperature.

Step 2

Pierce each tomato once or twice with a wooden toothpick. Divide tomatoes, dill, garlic, red pepper and mustard seeds evenly among sterilized jars.

Step 3

Pour cooled vinegar mixture into jars, leaving on inch of space at the top. Cover and refrigerate for up to one month.