Quick-Pickled Cherry Tomatoes with Dill
- Preparing Time: -
- Total Time: -
- Served Person: Makes 3 cups
- 2 teaspoons sugar
- 3/4 cup water
- 3/4 cup apple cider vinegar
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon dried crushed red pepper
- 1/4 cup coarsely chopped fresh dill
Preparation Pour vinegar and 3/4 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. Per serving (1/4 cup): 17 calories, 0 g fat, 0.4 g fiber Nutritional analysis provided by Bon Appétit
Preparation Pour vinegar and 3/4 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. Per serving (1/4 cup): 17 calories, 0 g fat, 0.4 g fiber Nutritional analysis provided by Bon Appétit
