Food & Cooking Recipes Lunch Recipes Pickled Green Tomatoes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 12, 2021 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Prep Time: 15 mins Total Time: 7 days Yield: 2 pints Use this recipe to make Pickled Green Tomatoes and Shrimp Toast. Ingredients 1 ½ cups distilled white vinegar or apple-cider vinegar 2 teaspoons sugar ½ teaspoon whole black peppercorns ½ teaspoon coriander seeds 3 whole allspice berries 2 dried bay leaves Coarse salt 4 small green tomatoes (1 pound), cut into ¼-inch slices 6 thin slices white onion Directions Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with tomatoes and onion. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months. Rate it Print