Easy Pickled Cherry Tomatoes
Ingredients
2 cups apple cider vinegar
2 cups water
1/4 cup salt
1/4 cup sugar
Zest of one lemon
2 pints cherry tomatoes
1/2 cup fresh dill sprigs
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon mustard seeds
Directions
In a medium saucepan, bring vinegar, water, salt, sugar and lemon zest 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 toothpick. Divide tomatoes, dill, garlic, red pepper and mustard seeds evenly among sterilized jars.
Pour cooled vinegar mixture into jars, leaving on inch of space at the top. Cover and refrigerate for up to one month.
