Ingredients
3/4 cup sugar
1/2 cup salt
1 bottle cider vinegar (32 ounces)
1 teaspoon whole black peppercorns
3 sprigs tarragon
3 cloves garlic
12 green tomatoes (about 3 pounds), washed and quartered
Preparation
Bring all ingredients except tomatoes to a boil in a stockpot. Reduce heat, and simmer 15 minutes. Add tomatoes; cook 3 minutes. Remove from heat, and let cool completely in the brining liquid. Serve chilled or at room temperature.
