Pickled Red Onions & Green Tomatoes

Pickled Red Onions & Green Tomatoes

Best known for being fried, green tomatoes have a tart crispness that translates into a perfect pickle—this is a no-fuss approach to pickling that takes minutes and can be ready in hours. Layering wedges of green tomato with strips of red onion makes for a beautiful jar that looks great on the table and beckons from the fridge.

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Pickled Red Onions & Green Tomatoes


Yield: One (1-quart) jar

Cook Time: 15 minutes, plus time to marinate

Ingredients:

  • 2 medium green tomatoes, cut into wedges
  • 1 medium red onion, sliced
  • 2 1/2 teaspoons fine sea salt or pickling salt, divided
  • 1 teaspoon black peppercorns, divided
  • 1 1/2 cups organic apple cider vinegar

Directions:

  1. Sterilize a wide-mouth, quart-sized jar by running it through the dishwasher or placing it in a 200˚F oven for 10 minutes. Allow to cool.
  2. Cover the bottom of the jar with a layer of red onion slices. Follow with a layer of green tomato wedges. Sprinkle with 1/4 teaspoon salt.
  3. Repeat until the jar is full and the veggies are used up, adding 1/2 teaspoon black peppercorns halfway through and 1/2 teaspoon at the top. End with a layer of green tomato, as the onion slices will float to the top.
  4. Pour apple cider vinegar into the jar, pushing veggies down to ensure they’re all covered with vinegar. Refrigerate at least 3 days before enjoying on a sandwich or salad, or as a side or snack.
  5. Will keep for several months as long as all vegetables are covered in vinegar.

Note: You will not be able to fit and submerge everything unless you pack it down and fill the jar completely. Use a long spoon or other tool to move veggie pieces into cracks and corners and push down each layer before adding another.