Flash-Pickled Green Tomatoes

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  • Servings: Makes about 3 cups

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  • 3/4 cup water
  • 3/4 cup apple cider vinegar
  • 4 teaspoons kosher salt
  • 1 tablespoon sugar
  • Freshly ground black pepper
  • 1 teaspoon minced rosemary
  • 2 garlic cloves, thinly sliced
  • 1 pound green tomatoes, cored and sliced crosswise 1/4 to 1/8 inch thick

How to make this recipe

  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.

Contributed By Published July 2011

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