Easy Pickled Green Tomatoes

You don’t need to fire up a hot water canner to make these easy pickled green tomatoes, which can be eaten on their own or diced into nearly any dish requiring an extra shot of acidity.

¾ cup water

¾ cup apple cider vinegar

4 teaspoons kosher salt

1 tablespoon sugar

1 pound green tomatoes, cored and cut into

wedges

Instructions: In a small saucepan, combine the water with the vinegar, salt and sugar, and bring to a boil, stirring to dissolve the ingredients. Let the pickling liquid cool to room temperature. If desired, you can flavor the brine with black pepper, rosemary, garlic, coriander seeds, chiles or other ingredients of your choice at this point.

Layer the tomato wedges in glass jars and cover with the pickling brine. Let the tomatoes stand at room temperature for 3 hours, then store in the refrigerator for at least 24 hours before using.

Makes about 3 cups of pickles Adapted from foodandwine.com