In a small saucepan, bring vinegar, 2 cups water, salt, sugar, and zest to a boil over medium heat, stirring to dissolve sugar and salt. Remove from heat, and let cool to room temperature. Pierce each tomato twice with a wooden pick. In a medium bowl, stir together tomatoes, dill, garlic, and red pepper. Divide evenly among sterilized jars.
Pour cooled vinegar mixture into jars, leaving one inch of space at top. Let cool 2 hours. Cover, and refrigerate up to 1 month.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/skillet-chicken-pickled-tomatoes/