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Pickled Cherry Tomatoes

3/4 c. apple cider vinegar
3/4 c. water
4 tsp coarse kosher salt
2 tsp sugar
1 31/2-inch strip lemon peel (yellow part only, removed with vegetable peeler)
12 oz cherry tomatoes, grape tomatoes, and/or pear tomatoes
1/4 c. coarsely chopped fresh dill
2 garlic cloves, thinly sliced
1/4 tsp dried crushed red pepper
1Tb. peppercorns

Prick bottom of cherry tomatoes
Soak in 1 qt water and 2 TB salt for 24 hours
Drain tomatoes
Put the vinegar and 3/4 c. water into a small saucepan, and add the salt, sugar, and lemon peel. Bring to a boil, stirring to dissolve the sugar and salt. Remove from heat and set aside to cool for 20 minutes.
Meanwhile, prepare everything else. Halve the tomatoes, and toss them with the dill, garlic, and crushed red pepper in a large bowl. Add the cooled vinegar mixture. Let stand at room temperature for at least 2 hours and up to 8 hours. Pack in a large jar and store in the fridge for a week or two.

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