- 3 small, green (unripe) tomatoes (12 ounces), cored
- 1 medium white onion
- 1 cup water
- 1 cup white wine vinegar
- 3 garlic cloves, mashed to a paste
- 1 teaspoon whole black peppercorns
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 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.
The drained pickles can be refrigerated for up to 2 weeks.