Green-Tomato Pickles

By mirandavoegeli

Most supermarkets sell pickled tomatoes, but those can't compare to these supereasy homemade ones. Slicing the tomatoes thinly allows them to really soak up the wonderfully tangy brine.

 Linton Hopkins: Quick Pickles

Ingredients

• 3 small, green (unripe) tomatoes (12 ounces), cored
• 1 medium white onion
• 1 cup water
• 1 cup white wine vinegar
• 3 garlic cloves, mashed to a paste
• 1 teaspoon whole black peppercorns
• 2 teaspoons kosher salt
• 1 teaspoon sugar

Preparation

Step 1

Using a mandoline, very thinly slice the green tomatoes and white onion. Layer the slices in a heatproof 4-cup measuring cup. In a small saucepan, combine the water with the vinegar, garlic, peppercorns, salt and sugar and bring to a boil. Pour the hot brine over the tomatoes and onion and let cool to room temperature, about 1 hour. Cover and refrigerate for 1 hour, then drain and serve.

Make Ahead
The drained pickles can be refrigerated for up to 2 weeks.