Instructions

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.