Quick Pickle Green Tomatoes
These tangy, crunchy quick-pickled green tomatoes come together in minutes and add a bright bite to sandwiches, salads, and bowls. No canning required, just simple, zippy flavor ready by tomorrow.
Equipment
- 24oz mason jar
- small sauce pan
- measuring cups and spoons
- knife and cutting board or mandolin
Ingredients
- 4 medium green tomatoes thinly sliced
- 1 yellow onion thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tsp kosher salt
- 1 tsp sugar
Instructions
- Prepare the jar: Wash and dry your jar and lid thoroughly.
- Slice the tomatoes: Cut green tomatoes into wedges or ¼-inch rounds. Pack them tightly into the jar with garlic and dill.
- Make the brine: In a small saucepan, combine vinegar, water, salt, sugar, peppercorns, mustard seeds, and red pepper flakes. Bring to a boil, stirring to dissolve salt and sugar.
- Pour the brine: Carefully pour the hot brine over the tomatoes, covering them completely.
- Seal and cool: Seal the jar and let it cool to room temperature.
- Refrigerate: Store in the refrigerator for at least 24 hours before eating (for best flavor, wait 3 days).
Nutrition
Calories: 27kcalCarbohydrates: 5gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 592mgPotassium: 146mgFiber: 1gSugar: 4gVitamin A: 395IUVitamin C: 15mgCalcium: 14mgIron: 0.4mg
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