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

1. 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.

2. Pierce each tomato twice with a wooden pick. Divide tomatoes, dill, garlic and red pepper among mason jars.

3. Pour cooled vinegar mixture into jars, leaving 1 inch of space at top. Cover and refrigerate for up to 1 month.

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