Ingredients
- 1 cup hot water
- 1 cup distilled white vinegar
- 1 teaspoon sugar
- 2 1/2 teaspoons kosher salt
- 1 pinch red pepper flakes optional
- 2 garlic cloves peeled and lightly crushed
- 1 bay leaf
- 1 pound green tomatoes, cut into halves or chunks
- 1/4 teaspoon black peppercorns
- 1/4 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 sprig fresh dill
Instructions
- In a small saucepan, combine hot water, vinegar, sugar, and kosher salt. Add red pepper flakes if using. Whisk until the salt and sugar dissolve and bring the mixture to a boil for 2-3 minutes.
- Remove the saucepan from heat. Add garlic cloves and 1 bay leaf to the brine to infuse flavor.
- Place the cut green tomatoes in a clean jar along with black peppercorns, cumin seeds, mustard seeds, and 1 sprig fresh dill. Carefully pour the warm brine over the tomatoes until fully submerged.
- Tap the jar gently to release any air bubbles, seal it, let it cool to room temperature, and then refrigerate for at least 2 days for best flavor.