PREP TIME: 10 MIN
– 1 pint green tomatoes – 1/2 cup vinegar, 1/2 cup water – 1/2 Tbs salt, 1/2 Tbs sugar – garlic, sprigs of dill – peppercorns – crushed red pepper
COOK TIME: 10 MIN
If using cherry tomatoes poke a hole in one end with a toothpick.
If using full sized tomatoes slice them.
Combine the vinegar, water, salt, sugar, peppercorn and red pepper in a saucepan. Heat to dissolve the salt and sugar.
Pour the 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!