Pickled Green Tomatoes with Mixed Peppercorns

Preparation info
  • Makes

    1 cup

    • Difficulty


Appears in
Season: Big Flavors, Beautiful Food

By Nik Sharma

Published 2018

  • About

This recipe was borne out of necessity, from an end-of-season abundance of green tomatoes. I use these to top grilled burgers and kebab sandwiches.


  • 1 Tbsp rainbow peppercorns
  • ½ cup [120 ml] rice wine vinegar


With a mortar and pestle, lightly crack the peppercorns. Transfer to a small, nonreactive saucepan and add the vinegar, mirin, salt, sugar, and long pepper. Bring to a boil over medium-high heat. Remove from the heat and cool completely. Fish out the peppercorns, leaving the liquid in the saucepan, and set aside.

Remove the stems from the tomatoes and, using a sharp paring knife, cut th