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Pickled Green Tomatoes

Recipe information

  • Yield

    makes about 3 quarts

Ingredients

4 pounds (about 12) medium green tomatoes, cored
and cut into 1-inch wedges
4 cups distilled white vinegar
1 cup sugar
4 garlic cloves, smashed and peeled
3/4 cup fish sauce
1 tablespoon coriander seeds
2 star anise

Preparation

  1. Put the tomatoes into a 4-quart stainless-steel or glass container with a tight-fitting lid. In a nonreactive 2-quart pot, combine the vinegar, sugar, garlic, fish sauce, coriander seeds, and star anise. Bring to a boil and cook for 30 seconds, stirring to dissolve the sugar. Pour the hot mixture over the tomatoes. Let cool. Then cover and refrigerate for at least 1 day before serving.

Cooking in the Moment
TagsPickleCondimentSouthernAmericanTomatoVegetableSideSnackDinnerGluten FreeDairy FreeNut FreeEasyMake AheadPickle & PreserveSummerCookbooks
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