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Vermouth-Pickled Green Tomatoes

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Yield

Serves 12 (serving size: 1 slice)

As one of our top staff favorites, pickled and spiked green tomatoes will make you wonder why you never soaked your pickling brine in the cocktail staple before. 

Ingredients

  • 1 cup water
  • 1 cup cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup dry vermouth
  • 12 (1/4-inch-thick) slices green tomato
  • 2 garlic cloves, thinly sliced
  • 1 shallot, thinly sliced
  • 2 dill sprigs

Nutrition Information

  • calories 11
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 2 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 25 mg
  • calcium 4 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine water, vinegar, sugar, mustard seeds, salt, and crushed red pepper in a saucepan over medium-high. Bring to a boil; stir. Combine vermouth, green tomato slices, garlic, and shallot in a shallow bowl; add dill sprigs. Top with hot vinegar mixture. Refrigerate 4 to 6 hours.