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. 

Sidney Fry, MS, RD
Recipe by Cooking Light July 2016


Hector Sanchez; Styling: Heather Chadduck Hillegas

Recipe Summary

Serves 12 (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

11 calories; fatg; saturated fatg; mono fatg; poly fatg; proteing; carbohydrates 2g; fiberg; cholesterolmg; ironmg; sodium 25mg; calcium 4mg; sugars 2g; added sugarg.