Flash-Pickled Green Tomatoes

Ingredients

• 0.8 cup apple cider vinegar 
• 20 servings pepper black freshly ground
• 2  garlic cloves thinly sliced
• 1 pound tomatoes green cored sliced
• 4 teaspoons kosher salt 
• 1 teaspoon rosemary minced
• 1 tablespoon sugar 
• 0.8 cup water 

Equipment

• sauce pan

Directions

1. In a small saucepan, combine the water with the vinegar, salt and sugar and bring to a boil, stirring.
2. Let the pickling liquid cool to room temperature, then add the pepper, rosemary and garlic.
3. Layer the sliced tomatoes in a 1-quart glass jar and cover with the pickling liquid.
4. Let stand at room temperature for 3 hours, then store in the refrigerator.
5. Drain the pickles before serving.