Here's a recipe for easy refrigerator pickles—no pressure canning required!
Try using pickled green tomatoes in place of store bought relishes, as a zesty condiment for hamburgers, as a relish alongside roast chicken (here's the easiest roast chicken you'll ever make), or for serving with crackers, cheese, and charcuterie as a snack (or snack dinner).
If you like, you can make your pickled green tomatoes spicy—throw in a diced jalapeño pepper or chile flakes along with the tarragon.
Related: How To Make Pickles
Pickled Green Tomatoes
1 ½ quarts white wine vinegar
1 ½ cups sugar
½ teaspoon sea salt
4 cloves garlic, sliced thin
2 pounds green beefsteak tomatoes, sliced into wedges ½- to ¾-inch thick
½ cup fresh tarragon leaves, stems removed
1. In a stainless-steel saucepan, combine the vinegar, sugar, salt, and garlic. Bring to a boil. When the sugar has dissolved, add the tomatoes. Simmer over low heat for 10 minutes, or until the tomatoes are tender but not mushy.
2. Strain the tomatoes, reserving the liquid in one container and tomatoes in another. Add the tarragon to the liquid. Refrigerate both until cool, then combine. Spoon into lidded glass containers and refrigerate for up to 3 months.
