Guest blogger day! My mom sent me this beautiful and tasty-looking recipe. One thing that I like about this recipe is that it doesn’t include a ton dried spices, so you won’t find yourself running to 12 different stores trying to find 1 teaspoon of some random spice that you will never use agin.  She said that this recipe filled a quart sized mason jar perfectly.

Ingredients:

• 3/4 Cup apple cider vinegar
• 3/4 cup water
• 4 teaspoons coarse kosher salt
• 2 teaspoons sugar
• 1  3X1/2″ strip lemon peel (NO WHITE, just yellow)
• 12 oz little tomatoes (any kind) (I mixed!)
• 1/4 Cup coarsely chopped fresh dill
• 2 cloves garlic, thinly sliced (I used 4)
• 1/4 teaspoon dried crushed red pepper

Directions:

1. Pour vinegar and water into saucepan. Add salt, sugar and lemon peel. bring to boil, stirring to dissolve sugar and salt. Remove from heat. Let cool 20 minutes.
2. Pierce each tomato 2 times with slender wooden skewer or toothpick. (I did 2 pierces, making 4 holes, and I cut the bigger ones in half)
3. Toss tomatoes with dill, garlic, and crushed red pepper in large bowl.
4. Add cooled vineger mixture.
5. Let stand at room temp at least 2 and up to 8 hours.

These can stay in fridge about 2 weeks.

Posted by freshfrombrooklyn in preserving, produce, projects, recipe, seasonal Tags: dill, lemon, mason jar, pickle, preserving, tomatoes