Green-Tomato Pickles

1. 1

   Using a mandoline, very thinly slice the green tomatoes and white onion.

2. 2

   Layer the slices in a heatproof 4-cup measuring cup.

3. 3

   In a small saucepan, combine the water with the vinegar, garlic, peppercorns, salt and sugar and bring to a boil.

4. 4

   Pour the hot brine over the tomatoes and onion and let cool to room temperature, about 1 hour.

5. 5

   Cover and refrigerate for 1 hour, then drain and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.