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 

Matt Lee
Ted Lee
September 2010

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Credit: © Line Klein

Recipe Summary test

active:
15 mins
total:
2 hrs 15 mins
Yield:
Makes about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The drained pickles can be refrigerated for up to 2 weeks.

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