Ingredients 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 Instructions 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. 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.