To make lemon peel strips, use a vegetable peeler and peel top to bottom, capturing yellow only on a lemon.  Repeat.



Pour vinegar and water in saucepan.  Add sugar, salt, lemon peel and bring to a boil.  Stir to dissolve sugar and salt.  Remove from heat and cool for at least 20 minutes.



Poke tomatoes through, top to bottom with a very sharp, very thin knife.  Poke again at a 90 degree angle.  Toss with remaining ingredients and add cooled vinegar solution.  Let stand at room temperature for 2 to 8 hours; then refrigerate.