© Line Klein
Active Time
15 MIN
Total Time
2 HR 15 MIN
Serves : 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. Slideshow: More Pickle Recipes

How to Make It


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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