Tomato and Onion Salad II

¾ cup apple cider vinegar
¾ cup water
4 teaspoons coarse kosher salt
2 teaspoons sugar
½ inch strip lemon peel (yellow part only)
12 ounces cherry tomatoes, grape tomatoes and/or pear tomatoes
¼ cup coarsely chopped fresh dill
2 garlic cloves, thinly sliced
¼ teaspoon 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. 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 3 hours.