Southern Quick Green Tomato Pickles

Step 1

Rinse the green tomatoes under cold water and pat them dry with a clean cloth or paper towel.

Step 2

Place each tomato on a cutting board with the stem end facing away from you, then slice straight down through the center into 1/4-inch-thick slices, like cutting bread rounds.

Step 3

Peel the onion, then slice it lengthwise from the root to the tip into thin half-moon shapes, about 1/8-inch thick.

Step 4

Pour the vinegar, sugar, and salt into a medium saucepan and set it over medium-high heat, stirring once, until small bubbles form around the edges and steam rises—about 3 minutes.

Step 5

Remove the saucepan from heat and let the hot mixture cool for 2 minutes until it stops actively steaming.

Step 6

Add the tomato slices, onion slices, and dill to the warm vinegar mixture in the saucepan, then gently stir with a wooden spoon until all the tomato pieces are wet.

Step 7

Transfer the entire mixture to a clean glass jar or bowl, cover loosely with a lid or cloth, and refrigerate for at least 2 hours before serving—the pickles will develop flavor as they sit.