Southern Quick Green Tomato Pickles

Ingredients

• 2 pounds green tomatoes, firm and unripe
• 1.5 cups white vinegar
• ¼ cup sugar
• 1 tablespoon salt
• 1 medium yellow onion
• 1 tablespoon fresh dill or mustard seed

Instructions

1. 1

   Rinse the green tomatoes under cold water and pat them dry with a clean cloth or paper towel.

2. 2

   Place each tomato on a cutting board with the stem end facing away from you, then slice straight down through the center into 1/4-inch-thick slices, like cutting bread rounds.

3. 3

   Peel the onion, then slice it lengthwise from the root to the tip into thin half-moon shapes, about 1/8-inch thick.

4. 4

   Pour the vinegar, sugar, and salt into a medium saucepan and set it over medium-high heat, stirring once, until small bubbles form around the edges and steam rises—about 3 minutes.

5. 5

   Remove the saucepan from heat and let the hot mixture cool for 2 minutes until it stops actively steaming.

6. 6

   Add the tomato slices, onion slices, and dill to the warm vinegar mixture in the saucepan, then gently stir with a wooden spoon until all the tomato pieces are wet.

7. 7

   Transfer the entire mixture to a clean glass jar or bowl, cover loosely with a lid or cloth, and refrigerate for at least 2 hours before serving—the pickles will develop flavor as they sit.

Tools you’ll need

• cutting board
• sharp chef's knife
• medium saucepan
• wooden spoon
• glass jar or bowl with lid
• clean cloth or paper towels

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