Pickled Green Tomatoes

I have a fascination with green tomatoes because you never really see them available 'round these parts. These were at the market today and I snatched two up to try them out, deciding to pickle them and use them in sandwiches perhaps or otherwise preserve them for another day.

The brine here is from Bon Appetit: 1 cup white vinegar, 2 cups water, 2 tsp sugar, 2 tbsp salt, 2 tbsp of whole black peppercorns (you can sub with any herb of your choice).

Two large tomatoes fit perfectly into one quart jar though I have to halve the discs to get them through the mouth. 

After bringing all the brine ingredients to a boil and pouring over the veg, I let the whole thing cool on the counter before popping it into the fridge.