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Green-Tomato Pickles
© Line Klein

Green-Tomato Pickles

  • ACTIVE: 15 MIN
  • SERVINGS: Makes about 2 cups

Most supermarkets sell pickled tomatoes, but those can’t compare to these supereasy homemade ones. Slicing the tomatoes thinly allows them to really soak up the wonderfully tangy brine.


  1. 3 small, green (unripe) tomatoes (12 ounces), cored
  2. 1 medium white onion
  3. 1 cup water
  4. 1 cup white wine vinegar
  5. 3 garlic cloves, mashed to a paste
  6. 1 teaspoon whole black peppercorns
  7. 2 teaspoons kosher salt
  8. 1 teaspoon sugar
  1. 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.