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pickled green tomatoes

www.southernliving.com

Your Recipes

Total: 24 hours, 15 minutes

Servings: 8

Author : Robby Melvin

Ingredients

Remove All · Remove Spices · Remove Staples

1 ¼ cups rice vinegar½ cup granulated sugar2 tablespoons kosher salt3 basil sprigs¼ cup thinly sliced shallot (from 1 medium shallot)¼ teaspoon crushed red pepper1 pound small green tomatoes (about 4), cored and cut into ⅓-inch-thick slices (about 4 slices each)

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Instructions

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Stir together 1 cup water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil over high, stirring until sugar dissolves. Remove from heat; cool 10 minutes. Place basil, shallots, crushed red pepper, and green tomatoes in a 32-ounce canning jar. Pour vinegar mixture over green tomato mixture in jar. Cover with a tight-fitting lid; chill 24 hours. Store in refrigerator up to 2 months.