PREP TIME: 10 MIN
– green tomatoes – vinegar & water – salt & sugar – garlic, sprigs of dill – peppercorns – crushed red pepper
COOK TIME: 10 MIN
Slice the green tomatoes.
Make the brine. Combine the vinegar, water, salt, sugar, peppercorn and red pepper in a saucepan and heat.
Pour the hot brine over the tomatoes in the jar.
Add a lid. Cool to room temperature, then refrigerate.
The pickles can be eaten the next day and last for 3 weeks! Use pickled green tomatoes as a snack or add them to burgers or sandwiches.