Pickled Green Tomatoes
If you are unable to find green tomatoes, you can use other types. The tomatoes can be refrigerated, in the liquid, in airtight containers for up to 10 days.
- Servings: 12
Source: Martha Stewart Living, October 2002
- 3/4 cup sugar
- 1/2 cup salt
- 1 bottle cider vinegar (32 ounces)
- 1 teaspoon whole black peppercorns
- 3 sprigs tarragon
- 3 cloves garlic
- 12 green tomatoes (about 3 pounds), washed and quartered
Bring all ingredients except tomatoes to a boil in a stockpot. Reduce heat, and simmer 15 minutes. Add tomatoes; cook 3 minutes. Remove from heat, and let cool completely in the brining liquid. Serve chilled or at room temperature.