Pickled Cherry Tomatoes
Yields: Approximately 2 pints
  • 2 cups apple cider vinegar
  • 2 cups water
  • 1⁄4 cup kosher salt
  • 2 tablespoons sugar
  • 2 teaspoons lemon zest
  • 2 pints grape tomatoes
  • 1⁄2 cup chopped fresh dill
  • 4 cloves garlic, thinly sliced
  • 1⁄2 teaspoon crushed red pepper
  1. 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.
  2. 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://www.tasteofthesouthmagazine.com/skillet-chicken-pickled-tomatoes/