2010: Week 4
Quick-Pickled Cherry Tomatoes with Dill
Serves/Makes: 3 cups ¾ cup apple cider vinegar
¾ cup water 4 tsp. coarse kosher salt
2 tsp. sugar
1 3x1/2-inch strip lemon peel (yellow part only, removed with a veg. peeler)
12 oz. cherry, grape or pear tomatoes
¼ cup coarsely chopped fresh dill
2 garlic cloves, thinly sliced
¼ tsp. Dried crushed red pepper
Pour vinegar and ¾ cup water into small saucepan. Add salt, sugar, and lemon peel. Bring to boil, stirring to dissolve sugar and salt. Remove from heat. Let cool 20 minutes. Pierce each tomato 2 times with slender wooden skewer. Toss tomatoes, dill, garlic, and crushed red pepper in large bowl. Add cooled vinegar mixture. Let stand at room temperature at least 2 hours and up to 8 hours.
Bon appétit, July 2010
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