These quick Pickled Green Tomatoes are the perfect accompaniment to almost any meal. Use them just like you would enjoy a pickle: on a burger or sandwich, as a refreshing side, or even on their own!
What Are Pickled Green Tomatoes?
Picture this: it’s just turning from summer to fall and those tomato plants that turned out all those juicy, ripe tomatoes have loads of green tomatoes still hanging on. But the weather has turned colder and they’ll no longer get ripe. Doesn’t it seem a shame for them to go to waste?
One popular solution would be to make Fried Green Tomatoes, which is an excellent choice. With a surplus of green tomatoes, however, you’ll probably want a simpler method that uses more of them and also keeps well. Enter this Pickled Green Tomatoes recipe!
They’re very simple to make with just a handful of ingredients and they taste very similar to a typical pickled cucumber. The green tomatoes are covered in a brining solution then left to “pickle” for at least 24 hours. The result is a deliciously different “pickle” that can be used all sorts of ways!
Every year, despite learning this lesson repeatedly, I inevitably plant too many tomatoes. I can’t help it: not only are we a family of tomato-lovers, but they’re so versatile, healthy, and with so many varieties to choose from, I just can’t stop myself. But I figure if I’m going to keep making a mistake again and again, at least it’s a harmless (and super tasty!) one.
But because I do this repeatedly, I’ve also learned quite a few ways to use up the surplus (and yes, our neighbors are very happy every year)! Making pickled green tomatoes has become one of my favorites, especially just before the cold weather hits – but the tomatoes don’t know that yet – so I have loads of green tomatoes that would otherwise die before they ripen unless I pick them.
I’m not someone who likes to can the old-fashioned way, despite memories of my mom working tirelessly every late summer to turn our large garden into food to carry us through the winter. But this easy method is something even I can get behind!
The one thing you definitely don’t want to skip is to thoroughly clean the jar you’re using to “cook” and store your green tomato pickles. Just wash the jar and lid (including the seal) in really hot, soapy water, then air-dry it on a clean towel. This will ensure that no bacteria gets into the jar.
Ingredients
- Green tomatoes: Green tomatoes are best because they are perfectly tart with just the right crunch. Alternatively, make pickled green cherry tomatoes by using unripe green tomatoes.
- Vinegar: Use distilled white vinegar (5% acidity).
- Garlic: Peel the cloves and leave them whole.
- Dill: Fresh is best! Drop in two sprigs without chopping. Otherwise add one teaspoon of dried dill.
- Black peppercorns: Fresh, whole peppercorns are ideal and add a punch of spice and fruitiness.
- Mustard seeds: Whole mustard seeds add sweetness and a hint of heat.
- Turmeric: Great for adding a bit of color and an earthy flavor to balance out the sweetness.
- Granulated Sugar: Sugar balances out the vinegars strong, tart flavor.
- Kosher Salt: Natural flavor enhancer, but also prevents bacteria from developing in your brining solution.
(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)
How To Make Pickled Green Tomatoes
Making pickled green tomatoes is so quick and easy and you’ll never again waste a single tomato from your summer crop!
- Prepare your jar: Wash jar and lid in hot soapy water and let air dry on a clean towel.
- Prepare tomatoes: Wash tomatoes and cut them into bite-sized wedges (about a two-bite size, actually). Add tomatoes to the jar.
- Prepare brining solution: Add remaining ingredients to a saucepan and boil until the sugar and salt is dissolved.
- Finish your pickled tomatoes: Carefully pour brining solution into the jar, seal, and pop it into the refrigerator!
- Rest: Allow tomatoes to sit in the refrigerator for about 24 hours to develop the best flavor.
Ways To Use Pickled Green Tomatoes
You can use these delicious pickled treats any way you’d normally enjoy a typical pickle. Read on for some of our favorites:
- One of the best ways to eat these is right out of the jar.
- On a burger! Slice a few wedges thinly and use them either in place of red tomatoes or in place of a pickle.
- On the side. A few wedges go perfectly with a sandwich, wrap, burger, or chicken wings.
- Dice them up and use them to make a Dill Pickle Dip.
- Wrap them in bacon and pop them in the air fryer for a twist on Bacon-Wrapped Pickles!
- Slice them thinly and add to pizza that’s just out of the oven.
- They’re amazing in a bloody mary or any tomato based cocktail.!
- Dice a few and add to either egg, chicken, or potato salad.
- Dice a few more and make some tartar sauce.
- Add to a salad for a wonderful flavor and texture.
- Layer in a po’boy or grilled cheese sandwich.
- We haven’t tried this with tomatoes, but we have made Kool-Aid Pickles and think they’d be delicious here!
- Arrange pickled green tomatoes on a cheese or charcuterie board.
- Trust me when I tell you that they make the most delicious toppers to deviled eggs.
- Dice ‘em up and mix with hummus, dips, dressings relishes, ceviche, and salsas. Add a little of the juice for an extra pop of flavor.
- Elevate the flavor of any fish dish or fish tacos by adding sliced pickled green tomatoes on top.
- A hot dog is even tastier with a little diced pickled green tomato on top!
- Chop them up and add to an omelet or scrambled eggs.
- Make a pickle pizza with mozzarella and protein such as chicken or ham, if you prefer. For the sauce use tomato or white sauce.
How To Store Pickled Green Tomatoes
Pickled Green Tomatoes can be stored in the jar they are prepared in right in the refrigerator. Fresh, homemade pickled green tomatoes are good for up to one month when stored properly in the fridge. But we bet they won’t last that long! They’re too delicious not to snack on.
Quick Pickled Green Tomatoes
These quick pickled green tomatoes are delicious on their own, as a condiment, or even a side dish!
Ingredients
- 4-5 medium green (4 cups), unripe tomatoes, cut into wedges or thick slices (or 4 cups unripe cherry tomatoes, halved)
- 1 cup white vinegar
- 1 cup water
- 4 garlic cloves, peeled
- 2 sprigs fresh dill (or 1 tsp dried)
- 1 heaping teaspoon black peppercorns
- 1 tsp mustard seeds (optional)
- ½ tsp turmeric
- 1 tbsp granulated sugar
- 2 tbsp kosher salt
Instructions
- Wash a large, quart-sized mason jar and its lid (the wide-mouth are easiest to fit the tomatoes into) in very hot, soapy water, then allow it to air-dry completely. Pack the tomatoes into the jar, cutting them smaller if necessary to fit them all in.
- Place the remaining ingredients into a saucepan and bring to a boil, stirring frequently, until the salt and sugar is completely dissolved.
- Carefully pour the entire contents of the pan into the jar, adding a bit of water if there’s any room left at the top. Tap the jar gently but firmly on the counter a few times to release any air bubbles, then put on the lid and close it tightly. Place it in the refrigerator for at least 24 hours before enjoying to allow the flavors to develop.
Notes
The additional time in this recipe is the tomatoes resting in the refrigerator for the flavors to develop!
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 12Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 380mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
This data was provided and calculated by Nutritionix.
Try These Recipes Next!
- Easy Refrigerator Pickles
- Beet-Pickled Deviled Eggs
- Pickle Brined Keto Fried Chicken
- Bacon Wrapped Pickles (Pickle Fries)
- Smoked Cream Cheese - May 14, 2024
- Caprese Bites Appetizer Recipe - March 10, 2024
- Bruschetta Caprese Recipe - March 6, 2024