Quick Dill Green Tomato Pickles

Ingredients

• 2 pounds green tomatoes, firm and unripe
• 2 cups white vinegar
• 1 cup water
• 3 tablespoons salt
• 2 tablespoons sugar
• ½ cup fresh dill fronds
• 4 whole garlic cloves
• 1 teaspoon black peppercorns

Instructions

1. 1

   Rinse the green tomatoes under cold water and pat them completely dry with paper towels, rubbing gently to remove any dirt.

2. 2

   Cut each tomato in half lengthwise from stem to bottom, then lay each half flat and slice crosswise into 1/4-inch-thick half-moons, discarding the stem end.

3. 3

   Crush each garlic clove with the flat side of a knife blade by placing the clove on the cutting board, laying the knife flat on top, and pressing down firmly with the heel of your hand until the clove splits slightly.

4. 4

   Pour 2 cups of white vinegar, 1 cup of water, 3 tablespoons of salt, and 2 tablespoons of sugar into a medium saucepan and set it over high heat.

5. 5

   Bring the brine to a rolling boil, watching until large bubbles rapidly break the surface, about 5 minutes, then remove the pan from heat.

6. 6

   Place the tomato slices, fresh dill, crushed garlic cloves, and black peppercorns into a clean quart-sized glass jar, spreading them evenly so no ingredient is clumped together.

7. 7

   Carefully pour the hot brine into the jar over the tomatoes and aromatics, filling to within 1/2 inch of the rim, then let the jar cool to room temperature on the counter, about 30 minutes.

8. 8

   Cover the jar with a tight-fitting lid once cooled, then refrigerate for at least 12 hours before serving so the tomatoes absorb the flavors.

Tools you’ll need

• chef's knife
• cutting board
• paper towels
• medium saucepan
• high-heat stovetop
• quart-sized glass jar with tight lid
• measuring cups
• measuring spoons

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