Active Time
15 MIN
Total Time
2 HR 15 MIN
Yield
Serves : Makes about 2 cups
© Line Klein

How to Make It

Step

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.

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