Pickled Green Tomatoes
Pickled Green Tomatoes is a southern recipe using white vinegar, sugar and spices to create green tomato pickles. It turns unripe tomatoes into sweet and spicy pickles that are crunchy and delicious!
Servings: 16
Calories: 69kcal
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
Calories: 69kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Sodium: 444mg | Potassium: 92mg | Fiber: 1g | Sugar: 14g | Vitamin C: 4mg | Calcium: 21mg | Iron: 0.5mg