This is a refrigerator pickle, not requiring canning procedures. To every quart of green tomato wedges ( about two pounds), heat 1 cup apple cider vinegar and a cup of water, add a tablespoon of salt, a tablespoon of sugar, and a half teaspoon (or more) red pepper flakes. I like to add a little pickling spice. Pack tomato wedges in jars–green onions are an option–pour in hot liquid to cover (well), and seal jars. I let them cool on the counter before refrigerating, but it’s probably not necessary. Wait at least two days before serving for best flavor.
