Pickled Green Tomatoes
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Pickled Green Tomatoes turns unripe tomatoes into sweet and spicy pickles that are crunchy and delicious. Transform green tomatoes from the garden or farmer's market into a tasty snack using white vinegar, sugar and flavorful spices!
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Why You'll Love This Recipe
- EASY: make quick pickled green tomatoes in just minutes
- ECONOMICAL: great way to use up green tomatoes from the garden
- CONVENIENT: most ingredients can already be found in your fridge and pantry
- LONG LASTING: refrigerator pickles keep up to 1 month in the fridge
- SIMPLE PROCESS: no need to use a water bath canner or special canning equipment
What are Green Tomatoes?
If you pick a tomato from the vine before it's ready to ripen, it will be green in color. That's what we call a green tomato. It's generally hard to the touch and holds up well to hot liquid during the pickling process.
Unripened green tomatoes are not good to eat unless they're pickled or fried which softens the flesh. Some folks also like to use green tomatoes in chutney and salsa recipes.
Pickled green tomatoes and onions taste a lot like bread and butter pickles with a slightly different flavor. You'll love the tart and tangy taste with just a touch of sweetness!
They're perfect as a garnish for hot dogs, burgers, and Bloody Mary cocktails!
Ingredients
Simple ingredients make the best recipes! See recipe card for quantities.
- unripe green tomatoes - find them in your garden or at local farmer's markets
- sweet onions - vidalia onions work great, but red onions can also be used
- distilled white vinegar - it's best to use vinegar that has 5 percent acidity
- water - distilled water is a great choice but not necessary
- granulated sugar - white sugar won't discolor the vegetables
- minced garlic cloves - minced garlic packed in water works great
- mustard seed - tiny yellow mustard seeds make a big difference in taste
- celery seed - gives the veggies plenty of flavor
- seasoned pepper - can substitute regular black pepper if desired
- kosher salt - is best to use kosher, canning or pickling salt to prevent cloudy brine
- red pepper flakes - adds just a touch of spice to counteract the sweetness
How to Make Pickled Green Tomatoes
Prepare Mason Jars
It's very important to wash pint size mason jars, bands and lids in hot soapy water. Rinse and dry with a cloth before starting the pickling process. This recipe will yield 4 pint size jars.
Dice and Pack Tomatoes
Always wash and dry vegetables thoroughly before using.
Dice green tomatoes and onions into bite size wedges for a relish type pickle, or slices for sandwiches. You can also cut them in larger wedges if desired. I prefer the smaller wedges because they can be used in several recipes.
PACK each mason jar with green tomatoes and onions until veggies reach the top of the jar. Be sure to leave ½ inch headspace at the top.
Make Pickle Brine
In a large saucepan over medium heat, combine vinegar, water, sugar, garlic, mustard seed, celery seed, seasoned pepper, kosher salt and red pepper flakes. Stir until it comes to a boil and sugar melts. Boil mixture for 3 minutes.
Using a funnel and a ladle, spoon the hot brine into the mason jars until it reaches the top.
It's best to use a ratio of at least ⅔ vinegar to ⅓ water when pickling vegetables. Anything less may not contain the proper amount of acidity for a safe pickling process.
Process Hot Jars
Wipe rim of hot jars with a paper towel or cloth. Center lid on each jar and tighten the band. Turn the jars upside down and rest on the kitchen counter until they reach room temperature.
Once the jars have cooled and can be safely handled, rinse them under cool water to get rid of any residue left on the jars. Wipe dry with a cloth and place in the refrigerator (upright) for up to 1 month (if they last that long)!
Expert Tips
- You'll love how this green tomatoes recipe uses unripened vegetables from your garden. It's a small batch recipe, so it can be made whenever you like.
- As soon as tomato season rolls around, start gathering the ingredients so you'll have everything you need to start pickling! In our neck of the woods, harvesting begins in late summer (around July) and lasts through August.
- If you don't have a garden, visit your local farmer's market for everything from cucumbers to heirloom tomatoes. If you're into home food preservation, pickled tomatoes are a favorite way to make the most of summer's fresh produce.
- Iodized salt contains anti-caking agents that can make pickle brine cloudy. For best results, use only kosher salt, canning or pickling salt.
- See more guidelines at the National Center for Home Food Preservation before beginning any pickling process.
Variations
- Add red bell pepper or fresh herbs like dill and rosemary to the mix.
- Substitute red onions for sweet.
- Use apple cider vinegar instead of white.
- Add brown sugar instead of granulated sugar.
- Use pickling spice or black peppercorns instead of spices.
- Mix in curry, ginger or turmeric for a stronger taste.
- Make green tomato salsa or green tomato relish with any leftovers.
What to Serve with Pickled Green Tomatoes
- potato salad - add chopped pickles to redskin potato salad
- hamburgers - top burgers with this tart and tangy relish
- hot dogs - slather your hot dog with diced pickles
- barbecue - add a little pickle relish to your BBQ sandwich
- egg salad - these pickles taste great in your favorite egg salad recipe
- chicken salad - relish kicks up the flavor of chicken salad
- southern coleslaw - add chopped pickles to slaw for tons of flavor
- Bloody Marys - create a green pickle skewer to serve with your favorite cocktail
Recipe FAQS
Green tomato pickles are surprisingly tart, crunchy and tangy. They have a sweet and spicy flavor from the combination of sugar, vinegar and spices.
Yes, you can freeze green tomatoes after dicing. Store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight and use to make pickles as directed in the recipe.
It depends on what type of vinegar and sugar is used. If you use distilled white vinegar, pickling salt and white sugar, the final product will retain its green color. If you use brown sugar, turmeric and apple cider vinegar, the pickles will turn a cloudy brown shade. It's best to stick with the original recipe.
It won't hurt anything for them to turn pink, but if they sit too long, they'll ripen and won't be as crispy. Keeping tomatoes away from sunlight in a dark, cool place is the best way to make sure they ripen slowly.
Storage Tips
Refrigerator pickled green tomatoes must be stored in the fridge since they have NOT undergone the water bath canning process. They're not shelf stable and shouldn't be left unrefrigerated.
To store pickles properly, keep upright in the refrigerator for up to 1 month. Make sure you process green tomato pickles in glass mason jars instead of metal or plastic.
More Tomato Recipes
Nothing tastes as good as a fresh tomato in the summer time. Try these other recipes that are sure to please...
Recipe Card
Pickled Green Tomatoes
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- 1 funnel
- 1 ladle
- 1 saucepan
Ingredients
- 4 large green tomatoes (diced)
- 1 large sweet onion (diced)
- 2 cups distilled white vinegar
- 1 cup water
- 1 cup white sugar
- 1 Tablespoon minced garlic
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- ½ teaspoon seasoned pepper (or black pepper)
- 1 Tablespoon kosher salt
- ½ teaspoon red pepper flakes
Instructions
Prepare Mason Jars
- Wash 4 pint size mason jars, bands and lids in hot soapy water. Rinse and dry with a cloth before starting the pickling process.
Dice and Pack Tomatoes
- Wash and dry vegetables thoroughly before using.
- Dice green tomatoes and onions into bite size wedges for a relish type pickle, or slices for sandwiches. You can also cut them in larger wedges if desired.
- Pack each mason jar with green tomatoes and onions until veggies reach the top of the jar. Be sure to leave ½ inch headspace at the top.
Make Pickle Brine
- In a large saucepan over medium heat, combine vinegar, water, sugar, garlic, mustard seed, celery seed, seasoned pepper, kosher salt and red pepper flakes. Stir until it comes to a boil and sugar melts. Boil mixture for 3 minutes.
- Using a funnel and a ladle, spoon the hot brine into the mason jars until it reaches the top.
Process Jars
- Wipe rim of hot jars with a paper towel or cloth. Center lid on each jar and tighten the band. Turn the jars upside down and rest on the kitchen counter until they reach room temperature.
- Once the jars have cooled and can be safely handled, rinse them under cool water to get rid of any residue left on the jars. Wipe dry with a cloth and place in the refrigerator (upright) for up to 1 month.
- Allow the jars to set in the refrigerator for 24 hours before opening so the flavors have time to blend.
- This recipe makes 4 pints which can serve 16 people.
Notes
- See guidelines at the National Center for Home Food Preservation before beginning any pickling process.
- Salt helps to safely ferment pickles. It's best not to alter the amount of salt in this recipe.
- Iodized salt contains anti-caking agents that can make pickle brine cloudy. For best results, use only kosher salt, canning or pickling salt.
- Only use vinegar that has 5% acidity.
- Refrigerator pickled green tomatoes must be stored in the fridge since they have NOT undergone the water bath canning process. They’re not shelf stable and shouldn’t be left unrefrigerated or botulism can occur.
- To store pickles properly, keep upright in the refrigerator for up to 1 month. Make sure you process green tomato pickles in glass mason jars instead of metal or plastic.
- Pickled green tomatoes usually taste great after sitting in the refrigerator overnight, but the longer they set in the fridge, the stronger the flavor. It's best to let them set in the refrigerator for 24 hours before opening or distributing to friends and neighbors.
- View the Google Web Story for Pickled Green Tomatoes!
Nutrition
Nutrition info is an auto generated estimate.
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I made this recipe this evening and have 8 half pint jars, inverted, cooling on the counter top. Wish I could attach a picture — they are beautiful!
The article and recipe says they can be kept in the fridge for a month. But here’s my question — how long do they need to set in the fridge until it is time to open them?
I offered green tomatoes to my neighbors — we have 200+. One neighbor responded by sending me the recipe.
Hi Mary Annie... thank you for your question. I'll be sure to go back and make it clear in the recipe card. The pickled green tomatoes usually taste great after sitting overnight, but the longer they set in the fridge, the stronger the flavor. I'd let them set in the refrigerator for 24 hours before opening or distributing. Thanks for the great story!!!!
Omg I made this pickles and it was soooooo good, I honestly made 2 different recipes and this one tasted so much better, full of flavors, love it, thank you so much for sharing this recipe Debi
Thank you Alia! You made my day! So happy you loved my pickled green tomatoes!
I love this recipe but was wondering if I can water bath this recipe? Thank You
Hi Helen. Yes, this recipe has the proper amount of acid to be able to process it in a water bath.
Oh boy! Can't wait to make your recipe for green tomato pickles! Looks delicious!