Serves 12 (serving size: 1 slice)
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

How to Make It

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.

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