Pickled green tomatoes are easy to make, and my recipe is so yummy. In this post, I’ll show you exactly how to do it, step by step.
This pickled green tomatoes recipe is delicious. It’s tart with a touch of sweetness to balance the flavors.
It’s also very simple to whip up a batch, and a great way to use up all of those unripe end-of-the-season fruits from your garden.
Below I’ll show you how to make this quick pickled green tomatoes recipe in just a few steps.
Homemade Pickled Green Tomatoes
If you’ve ever grown tomatoes before, you know what it’s like to have an abundance of green ones that won’t ripen before the end of the season.
Well guess what, you don’t need to toss them out. Pickling them is a great way to use them up so they don’t go to waste.
This recipe works because it’s easy, and you can make it in minutes. It’s also delicious, and you only need a few common ingredients to whip up a batch.
What Do Pickled Green Tomatoes Taste Like?
These pickled green tomatoes taste like traditional pickles, but with a slightly unique difference.
Green tomatoes tend to be more firm than red ones, but they have less of a crunch than cucumbers do.
This recipe calls for fresh dill, garlic, and a touch of sugar, which balances the vinegar, and gives it a vibrant and tart flavor profile.
They taste best after being in the refrigerator for at least a day so all of the ingredients can marinade and blend evenly.
Types Of Green Tomatoes To Use For Pickling
The best green tomatoes to use for pickling are ones that are firm to the touch and well developed.
Any variety will work well, from larger ones, to grape or cherry sizes, which means you won’t have any waste from your garden.
Related Post: When To Pick Tomatoes & How To Harvest Them
How To Make Pickled Green Tomatoes
This recipe doesn’t require any special ingredients or equipment, so you can whip up a batch anytime you want. Below you’ll find everything you’ll need.
Pickled Green Tomatoes Ingredients
In addition to the green tomatoes, this pickling recipe calls for a few common ingredients that are easy to find. Heck, you may already have most of them on hand.
- Green tomatoes – Choose ones that are firm and unblemished for the best texture.
- Garlic cloves – This enhances and heightens the flavor of the brine.
- White vinegar – Besides its tart acidity, this is what preserves your pickled green tomatoes, and keeps them from spoiling.
- Water – This balances and dilutes the intensity of the vinegar, and increases the amount of brine.
- Fresh dill – This provides the tangy, distinct and familiar taste you crave. If you do not have fresh dill you could substitute for 1-2 teaspoons of dried.
- Bay leaves – This ingredient adds a slightly bitter touch to the flavor profile. You can omit it, or try substituting for 1 tablespoon of fresh cilantro or oregano instead.
- Black peppercorns – Pepper adds an earthy touch to the recipe, and gives it a bolder seasoning.
- Sugar – Adding sweetness helps neutralize the acidity of the vinegar, making it less intense. If your brine is too tart and acidic, add more sugar to neutralize it, and adjust accordingly based on your taste preference.
- Salt – Not only does this enhance the flavor of the brine, it also helps to preserve your pickled green tomatoes.
Tools & Equipment
This pickled green tomatoes recipe doesn’t require any special tools or equipment. You only need a few things, and you probably already have everything in your kitchen.
- 3 wide mouth pint jars with lids
- Medium skillet
- Whisk
- Measuring cups and spoons
- Paring knife
- Cutting board
- Permanent marker or dissolvable labels
Canning Your Pickled Green Tomatoes (Optional)
Canning is optional, and can be helpful if you want to lengthen the shelf life of your pickled green tomatoes to 12 months.
You can safely do this with the water bath method due to the acidity of the vinegar brine.
All you need to do is pack your jars with the green tomatoes, top with prepared pickling brine, and process them in boiling water for 15 minutes (time may vary depending on altitude).
Turn the heat off, and allow the jars to sit in the hot water for an additional 5 minutes. Then remove them and let them cool for 12-24 hours untouched.
Once all of the lids have sealed, write the date on the lid with permanent marker or use dissolvable labels, and store them in your pantry.
Related Post: How To Can Cherry Tomatoes
FAQs
Below I will answer the most common questions about picking green tomatoes. If you can’t find yours here, don’t hesitate to leave a comment below.
How do you cut green tomatoes for pickling?
There are a few ways you can cut green tomatoes for picking. In half or quarters are the most common choices, but thin slices will work great if they are quite large.
What can you do with pickled green tomatoes?
There are lots of ways to use your pickled green tomatoes. You can eat them right out of the jar, or add them to sandwiches, burgers, salads, and more.
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More Garden Fresh Recipes
- How To Make Pickled Garlic (With Recipe)
- Quick & Easy Refrigerator Pickled Beets Recipe
- The Best Pickled White Onions Recipe
- How To Make Pickled Asparagus (With Recipe)
- Sun Dried Cherry Tomatoes: An Easy Homemade Recipe
- Easy Baked Okra Fries Recipe (Oven Or Air-Fryer)
- Fast & Easy Homemade Chili Recipe
More Posts About Tomatoes
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- How To Prune Tomatoes For Maximum Production
- How To Grow Tomatoes From Seed & When To Start
- How To Grow Tomatoes In Pots
- How To Make Sturdy DIY Tomato Cages From Wood
Share your favorite pickled green tomatoes recipe in the comments section below.
Recipe & Instructions
Pickled Green Tomatoes Recipe
Pickled green tomatoes are easy to make with just a few ingredients. Follow these simple steps to make your own. You will love to use them for garnishing your favorite meals, or just for snacking.
Ingredients
- 6 cups of large green tomatoes
- 4 garlic cloves, sliced
- 1 ½ cup white vinegar
- 1 ½ cup water
- 2 Tablespoons fresh dill, diced
- OR 1-2 teaspoons dried dill
- ½ Tablespoon black peppercorns
- 2-3 Tablespoons sugar
- 2 Tablespoons salt
- 3 bay leaves, whole
Instructions
- Slice tomatoes - Slice your green tomatoes in halves or quarters, and pack them tightly into the clean jars.
- Add bay leaves - Place one whole bay leaf into each jar.
- Create the brine - In a medium skillet, add garlic, vinegar, water, dill, peppercorns, sugar, and salt. Cook on medium heat for 3-5 minutes, stirring with your whisk until the salt and sugar are fully dissolved. Remove the brine from the heat, and set aside for 5-10 minutes.
- Add brine to jars - Pour the pickling brine over the green tomatoes until they are fully submerged.
- Seal and cool - Place the lids on the jars, and allow them to cool to room temperature.
- Store - Once cooled, place them into the refrigerator. They taste best after marinating in the fridge for 1 day, and will last for 3-6 months. Be sure to date them by either writing in on the lid with a permanent marker, or use dissolvable labels.
Nutrition Information:
Yield:
12Serving Size:
1/2 cupAmount Per Serving: Calories: 22Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 13mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 1g
ML says
I also add to the saucepan with the brine, pickling spice (roughly 1 T)and red pepper flakes. Spicy 🌶
Amy Andrychowicz says
Yum, thanks for sharing! Spicy pickled green tomatoes sound delicious!
Ellen McCutcheon says
In the recipe: “Seal and cool – Place the lids on the jars, and allow them to cool to room temperature.” Do you use a pressure canner, or a water canner to seal?
Amy Andrychowicz says
You don’t need to use either, this recipe is for refrigerator pickled green tomatoes. However, I did include optional canning instructions in the article. You can simply process the jars in a water bath for 15 minutes, adjusting for altitude if necessary.