Pickled Green Tomatoes Recipe

Introduction

Pickled green tomatoes are a tangy and crisp treat that’s perfect for adding a zesty twist to sandwiches, salads, or snacks. This easy recipe combines spices and vinegar to create a flavorful brine that enhances the natural tartness of unripe tomatoes.

Ingredients

• 1 cup hot water
• 1 cup distilled white vinegar
• 1 teaspoon sugar
• 2 1/2 teaspoons kosher salt
• 1 pinch red pepper flakes (optional)
• 2 garlic cloves (peeled and lightly crushed)
• 1 bay leaf
• 1 pound green tomatoes, cut into halves or chunks
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1 sprig fresh dill

Instructions

1. Step 1: In a small saucepan, combine hot water, distilled white vinegar, sugar, and kosher salt. Add red pepper flakes if using. Whisk the mixture until the salt and sugar dissolve completely.
2. Step 2: Bring the mixture to a boil and let it boil gently for 2 to 3 minutes.
3. Step 3: Remove the saucepan from heat. Add the garlic cloves and bay leaf to the brine and allow the flavors to infuse while it cools slightly.
4. Step 4: Place the cut green tomatoes into a clean jar. Add black peppercorns, cumin seeds, mustard seeds, and the sprig of fresh dill.
5. Step 5: Carefully pour the warm brine over the tomatoes, making sure they are fully submerged.
6. Step 6: Tap the jar gently to release any trapped air bubbles. Seal the jar and let it cool to room temperature.
7. Step 7: Refrigerate the jar for at least 2 days before enjoying to allow the flavors to meld.

Tips & Variations

• For a spicier kick, increase the amount of red pepper flakes or add a sliced jalapeño to the jar.
• You can substitute fresh dill with dill seeds if fresh dill is not available.
• Use a mix of whole spices like coriander seeds or mustard seeds for added complexity.
• If you prefer sliced tomatoes, cut them into 1/4-inch thick slices instead of chunks.

Storage

Store the pickled green tomatoes in a sealed jar in the refrigerator. They will keep well for up to 3 weeks. For best flavor and texture, consume within two weeks. When ready to use, scoop out the desired amount with a clean utensil and avoid leaving the jar open for long periods to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of vinegar for pickling?

Yes, you can use apple cider vinegar or white wine vinegar as alternatives, but distilled white vinegar provides a clean, sharp flavor that works best for this recipe.

Do I need to sterilize the jar before pickling?

While sterilizing jars is more critical for long-term canning, it’s recommended to use a clean jar and lid for refrigerator pickles to keep them safe and fresh.

Pickled Green Tomatoes Recipe

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4.8 from 62 reviews

This Pickled Green Tomatoes recipe offers a tangy and flavorful way to preserve green tomatoes using a simple brine of vinegar, water, sugar, and spices. Infused with garlic, dill, and a medley of aromatic spices, these pickles are perfect as a zesty snack or condiment to enhance your meals. The quick pickling method allows for easy preparation with no cooking beyond making the brine, making it an accessible and delicious way to enjoy green tomatoes.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 2 days, 15 minutes
• Yield: Approximately 1 pint jar 1x
• Category: Pickling
• Method: No-Cook
• Cuisine: American Southern
• Diet: Vegan

Ingredients

Scale 1x2x3x

Brine

• 1 cup hot water
• 1 cup distilled white vinegar
• 1 teaspoon sugar
• 2 1/2 teaspoons kosher salt
• 1 pinch red pepper flakes (optional)

Pickling Ingredients

• 2 garlic cloves (peeled and lightly crushed)
• 1 bay leaf
• 1 pound green tomatoes, cut into halves or chunks
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1 sprig fresh dill

Instructions

1. Boil brine: In a small saucepan, combine the hot water, distilled white vinegar, sugar, kosher salt, and optional red pepper flakes. Whisk the mixture well until the salt and sugar dissolve completely, then bring it to a gentle boil. Maintain this boil for 2 to 3 minutes to meld the flavors.
2. Infuse brine: Remove the saucepan from heat and add the peeled and lightly crushed garlic cloves along with the bay leaf. Let the brine steep off the heat to allow the garlic and bay leaf to impart their aromas.
3. Fill jar: Place the cut green tomatoes into a clean glass jar. Add the black peppercorns, cumin seeds, mustard seeds, and a sprig of fresh dill into the jar alongside the tomatoes. Carefully pour the warm infused brine over the tomatoes until they are fully submerged, ensuring even flavor distribution.
4. Refrigerate: Gently tap the jar to eliminate any trapped air bubbles, then seal it tightly. Allow the jar to cool to room temperature before placing it in the refrigerator. Refrigerate the pickles for at least 2 days to develop the best flavor before serving.

Notes

• For a spicier pickle, increase or adjust the red pepper flakes to your taste.
• Make sure tomatoes are fully submerged in the brine to avoid spoilage.
• Pickled green tomatoes keep well refrigerated for up to 2 weeks.
• You can experiment by adding other herbs or spices like coriander or dill seeds.
• Use a clean jar and lid to ensure proper preservation and avoid contamination.

Keywords: pickled green tomatoes, green tomato pickles, easy pickles, quick pickling, Southern pickled tomatoes, fermented vegetables, vegan pickles