Flash-Pickled Green Tomatoes

Food & Wine
Makes about 3 cups


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3/4 cup water
3/4 cup apple cider vinegar
4 teaspoons kosher salt
1 tablespoon sugar
Freshly ground black pepper
1 teaspoon minced rosemary
2 garlic cloves, thinly sliced
1 pound green tomatoes, cored and sliced crosswise 1/4 to 1/8 inch thick


Active: 20 Minutes
Total: 3 Hours, 30 Minutes

In a small saucepan, combine the water with the vinegar, salt and sugar and bring to a boil, stirring. Let the pickling liquid cool to room temperature, then add the pepper, rosemary and garlic.

Layer the sliced tomatoes in a 1-quart glass jar and cover with the pickling liquid. Let stand at room temperature for 3 hours, then store in the refrigerator. Drain the pickles before serving.

Created date

September 2013