Recipes Pickled Green Tomatoes: Easy & Delicious Ideas

Pickled green tomatoes are a delightful way to preserve the tart, firm texture of unripe tomatoes while infusing them with a tangy, flavorful brine that complements a variety of dishes. Whether you’re new to pickling or a seasoned pro, this recipe will guide you through making crisp, zesty pickled green tomatoes that are perfect as a snack, side dish, or addition to sandwiches and salads.

These pickles capture the essence of late summer and early fall, a time when green tomatoes are abundant and begging to be transformed into something delicious.

Beyond their vibrant flavor and satisfying crunch, pickled green tomatoes offer a unique way to use tomatoes that might otherwise go to waste. The pickling process enhances their natural tartness and creates a versatile condiment that can add a burst of flavor to your culinary creations.

In this post, you’ll learn why these pickled green tomatoes are a must-try, the essential ingredients and equipment you’ll need, step-by-step instructions, and tips to customize your pickles to your taste.

Why You’ll Love This Recipe

This pickled green tomatoes recipe is a perfect blend of tangy, salty, and slightly sweet flavors with a satisfying crunch that makes them irresistible. Unlike overripe tomatoes, green tomatoes hold their shape well during pickling, resulting in a firm texture that adds a delightful contrast to softer foods.

Easy to prepare and requiring minimal ingredients, this recipe is a fantastic way to extend the lifespan of your green tomatoes well beyond the harvest season. Plus, pickling is a great way to avoid food waste and embrace homemade, preservative-free condiments.

Whether you enjoy them straight from the jar or paired with your favorite meals, these pickled green tomatoes are sure to become a pantry staple.

Ingredients

• 1.5 pounds green tomatoes, washed and sliced into 1/4-inch thick rounds or wedges
• 3 cups white vinegar (5% acidity)
• 2 cups water
• 3 tablespoons kosher salt
• 2 tablespoons granulated sugar
• 4 cloves garlic, peeled and smashed
• 1 tablespoon black peppercorns
• 1 tablespoon mustard seeds
• 1 teaspoon red pepper flakes (optional, for heat)
• 4 sprigs fresh dill or 2 tablespoons dried dill weed
• 2 bay leaves

Equipment

• Large non-reactive pot for boiling brine
• Heatproof glass jars (about 2 quart-sized) with lids
• Knife and cutting board for slicing tomatoes
• Measuring cups and spoons
• Tongs or jar lifter (optional, for handling hot jars)
• Funnel (optional, to fill jars neatly)
• Large bowl for holding prepared tomatoes

Instructions

1. Prepare the tomatoes: Wash the green tomatoes thoroughly and slice them into 1/4-inch thick rounds or wedges, depending on your preference. Set aside in a large bowl.
2. Sterilize jars: Wash your glass jars and lids with hot soapy water, then rinse well. Submerge jars in boiling water for 10 minutes or run them through a dishwasher cycle to sterilize. Keep warm until ready to use.
3. Make the brine: In a large non-reactive pot, combine the white vinegar, water, kosher salt, and granulated sugar. Bring the mixture to a boil, stirring until the salt and sugar dissolve completely.
4. Pack the jars: Distribute the sliced green tomatoes evenly into the sterilized jars. Add garlic cloves, black peppercorns, mustard seeds, red pepper flakes (if using), fresh dill sprigs, and bay leaves to each jar.
5. Pour the brine: Carefully ladle the hot brine over the tomatoes in each jar, leaving about 1/2 inch of headspace at the top. Use a clean utensil to remove any air bubbles by gently pressing around the tomatoes.
6. Seal and cool: Wipe the rims of the jars clean and screw on the lids firmly. Let the jars cool to room temperature, then refrigerate.
7. Wait for flavor development: For the best flavor and texture, allow the pickled green tomatoes to sit in the refrigerator for at least 5 days. The longer they sit, the more the flavors will intensify.
8. Enjoy! Once ready, these pickled green tomatoes can be enjoyed straight from the jar or used in salads, sandwiches, or as a tangy side dish.

Tips & Variations

“For extra crunch, add a few grape leaves or horseradish leaves to the jars—these natural crispers help maintain firmness.”

• Customize your spices: Feel free to experiment by adding coriander seeds, allspice berries, or cinnamon sticks for a unique flavor twist.
• Sweeten it up: Adjust the sugar quantity to your taste if you prefer sweeter pickles.
• Make them spicy: Increase the amount of red pepper flakes or add sliced jalapeños for a hotter version.
• Try different vinegars: Apple cider vinegar or rice vinegar can be used instead of white vinegar for a slightly different flavor profile.
• Preservation option: For longer storage, you can process the jars in a boiling water bath for 10 minutes to make shelf-stable pickles.

Nutrition Facts

Serving Suggestions

Pickled green tomatoes make a versatile accompaniment to many dishes. Try them:

• Added to sandwiches and burgers for a tangy crunch.
• Chopped and sprinkled over salads to add brightness and texture.
• Served alongside grilled or fried meats as a refreshing palate cleanser.
• Mixed into deviled eggs or potato salads for a flavorful twist.
• Enjoyed on their own as a snack with cheese and crackers.

Conclusion

Pickled green tomatoes are a wonderful way to celebrate the unique flavor and texture of this often-overlooked fruit. With simple ingredients and straightforward steps, you can create a jar of zesty, crisp pickles that brighten up any meal.

This recipe not only helps you make the most of your green tomatoes but also introduces you to the rewarding art of pickling.

Whether you’re preserving a summer bounty or just looking for a tangy addition to your fridge, these pickled green tomatoes will quickly become a favorite. Experiment with different spice blends and serving ideas to make this recipe truly your own.

Happy pickling!

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