Categories: Meals
Ingredients
- 2 cups apple cider vinegar
- 2 cups water
- 1/4 cup kosher salt
- 2 tbsp. sugar
- 2 tsp lemon zest
- 2 pints assorted cherry tomatoes
- 1/2 cup chopped fresh dill
- 4 garlic cloves, thinly sliced
- 1/2 tsp crushed red pepper
Directions
-
In a small saucepan, bring vinegar, 2 cups water, salt, sugar and lemon zest to a boil over medium heat, stirring until salt and sugar dissolve. Remove from heat and let cool to room temp.
-
Pierce each tomato twice with a wooden pick. Divide tomatoes, dill, garlic and red pepper among mason jars.
-
Pour cooled vinegar mixture into jars, leaving 1 inch of space at top. Cover and refrigerate for up to 1 month.