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

Gallery

Hector Sanchez; Styling: Heather Chadduck Hillegas

Recipe Summary

Yield:
Serves 12 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

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.

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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.