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Flash-Pickled Green Tomatoes

  • ACTIVE: 20 MIN
  • SERVINGS: Makes about 3 cups
  1. 3/4 cup water
  2. 3/4 cup apple cider vinegar
  3. 4 teaspoons kosher salt
  4. 1 tablespoon sugar
  5. Freshly ground black pepper
  6. 1 teaspoon minced rosemary
  7. 2 garlic cloves, thinly sliced
  8. 1 pound green tomatoes, cored and sliced crosswise 1/4 to 1/8 inch thick
  1. In a small saucepan, combine the water with the vinegar, salt and sugar and bring to a boil, stirring. Let the pickling liquid cool to room temperature, then add the pepper, rosemary and garlic.
  2. Layer the sliced tomatoes in a 1-quart glass jar and cover with the pickling liquid. Let stand at room temperature for 3 hours, then store in the refrigerator. Drain the pickles before serving.
Make Ahead The pickles can be refrigerated in their liquid for up to 1 week.
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