Quick Pickled Cherry Tomatoes With Dill - cooking recipe

Ingredients

3/4 cup cider vinegar
3/4 cup water
4 teaspoons kosher salt
2 teaspoons sugar
1 strip lemon peel, 3-inchx1/2-inch (I used more)
12 ounces cherry tomatoes or 12 ounces grape tomatoes
1/4 cup fresh dill, coarsely chojpped
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes

Preparation

Pour vinegar and water in small saucepan. Add salt, sugar and lemon peel. Bring to a boil, stirring to dissolve sugar and salt. Remove from heat. Let cool 20 minutes.
Pierce each tomato 2 times with a slender wooden skewer. (I interpreted this as take a toothpick and run it through.) Toss tomatoes, dill, garlic and red pepper in a large bowl. Add cooled vinegar mixture. Let stand at room temp at least two hours and up to eight hours.