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