Quick Pickled Green Tomatoes
Ingredients
4 cups green tomatoes, cut into wedges
3 garlic cloves
1 cup white vinegar
1 cup water
1 teaspoon dried dill
½ tablespoon black peppercorns
½ teaspoon turmeric
1 tablespoon sugar
2 tablespoons kosher salt
Directions
Wash a wide-mouth 1-quart mason jar and and its lid in hot soapy water, then rinse and let air dry.
Slice the tomatoes into wedges and pack them tightly into the jar. (If you have very large tomatoes, you may want to slice them into smaller wedges.)
Peel the garlic. In a small saucepan, combine the garlic, vinegar, water, dill, peppercorns, turmeric, sugar, and kosher salt. Bring to a low boil, stirring occasionally to dissolve the sugar and salt.
Once dissolved, pour the brine mixture into the jar, allowing the garlic to settle on top of the vegetables. Tap the jar on the counter to release any air bubbles.
Discard any remaining brine, or top off the jar with extra water if any tomatoes are exposed at the top.
Screw on the lid tightly and allow to cool to room temperature, then store in the refrigerator for at least 24 hours before eating. If desired, discard the garlic after 24 hours. Keeps up to 1 month refrigerated.
