Quick Pickled Cherry Tomatoes

Quick Pickled Cherry Tomatoes

Yield 1 pint


3/4 cup apple cider vinegar

3/4 cup water

1 tablespoon coarse Kosher salt

2 teaspoons granulated sugar

1 strip lemon peel (3 x 1/2-inch - yellow part only, removed with vegetable peeler)

1 pint cherry tomatoes

1/4 cup fresh dill sprigs

2 cloves garlic, thinly sliced

1/2 teaspoon whole black peppercorns

1/2 teaspoon red pepper flakes


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

Pierce each tomato once or twice with a wooden skewer. Place the lemon peel, tomatoes, dill, garlic, peppercorns and red pepper into a sterilized pint jar.

Pour cooled vinegar mixture into the jar, leaving an inch of space at the top. Cover and refrigerate for up to two months.