Easy Pickled Green Tomatoes
This crunchy, tangy condiment pairs wonderfully with various dishes.
Equipment
- 1 wide-mouth 1-quart mason jar
Ingredients
- 3-4 large green tomatoes (Note 1)
- 1/2 small white onion, sliced
- 2 cloves cloves, smashed
- 1 cup distilled white vinegar (Note 2)
- 1 cup water
- 1 tsp dried dill
- 2 Tbsp kosher salt
- 1/2 Tbsp black peppercorn
- 1 Tbsp sugar
- 1/4 tsp red pepper flakes
Instructions
- Sterilize a wide-mouth 1-quart mason jar. See the below notes for sterilization tips. (Note 3)
- Cut the tomatoes into small wedges (or your desired thickness) and transfer to a the large mason jar (or 2 smaller Mason jars) along with the onion slices. Stuff in as many as you can.
- Add the vinegar, water, salt, sugar, dill, black peppercorn and red pepper flakes to a small non-reactive saucepan and heat over medium heat until the sugar and salt are dissolved (approx. 2-3 minutes). Stir occasionally.
- Remove the pan from the heat and let slightly cool before ladling the brine over the tomato wedges. Leave about 1/2"-1" of space at the top of the jar.
- Add the smashed garlic cloves and push down slightly so they're in the brine.
- Use a butter knife or chopstick to tap on the bottom of the glass to remove hidden air pockets.
- Once the jars are cooled to room temperature, cover with the matching metal lids. Refrigerate for a minimum of 1 hour before serving.
Notes
Note 1 - You want unripe red tomatoes, not tomatoes bred to be green.
Note 2 - Use any type of vinegar you prefer. We prefer distilled white vinegar, but apple cider vinegar or red wine vinegar also work.
Note 3 - Sterilize the Glass Jars Is A Must
Oven - preheat the oven to 325º F. Wash the jars and lids in hot soapy water. Rinse and transfer the jars to a cookie sheet (not the rubber ring) and bake for 10 minutes, until the jars are dry.
Stovetop - Boil a large pot of water, add the glass jars (should be 100% under the water) and boil for 10 minutes.
This recipe is originally from the Foodie and Wine blog.