Pickled Green Tomatoes are the perfect recipe for the leftovers of your garden. This recipe takes about 10 minutes to make, and is absolutely delicious.
This summer my middle kid fell in love with gardening. It was so sweet to watch, since she is named after mom mom, who was gardener at her core.
Our luscious vegetable garden gave us so many amazing tomatoes that we used to make gazpacho soup, stuffed tomatoes, and cucumber tomato salad. And then this month we were left with tons of green tomatoes! Good thing they turn into the most perfect Pickled Green Tomatoes.
These green tomato pickles are the best! I followed your recipe and they were awesome. This is easy peasy. Don’t think for a minute they will last 4 weeks. My family had them gone in 10 days! Thanks so much for the recipe!
How to Pickle Green Tomatoes
Follow these few simple steps and you’ll have a big beautiful jar of pickled green tomatoes in no time!
- First, gather your best green tomatoes. (Read on for details on what kind of green tomatoes to look for.)
- Slice your green tomatoes into bite sized pieces or keep them in thin slices, whichever you prefer, and add them to a mason jar.
- Next, dissolve some sugar and salt into hot water.
- Add the vinegar to the water and mix together.
- Then, pour the vinegar water over the tomatoes and peppercorns and garlic.
- Finally, seal the mason jar up with a lid and store in the refrigerator for about 4-5 days.
NOTE: The pickled green tomatoes can taste slightly bitter for the first couple of days. Try to hold off eating them or using them in any recipes until about day three to allow the flavors to enhance the tomatoes. YUM!
What Green Tomatoes to Look For
As you survey what’s left of your garden, this is the time to let those gorgeous green tomatoes shine!
- Pick tomatoes that are firm, and totally green. Leave the ones starting to turn red alone.
- Gather all of those tiny green cherry tomatoes too, because you haven’t lived until you’ve tossed some pickled green cherry tomatoes on a salad.
- If you don’t have a garden, try finding green tomatoes at farmers’ markets.
- Typically regular grocery stores don’t sell them, but check out smaller grocery stores.
- Try hitting up neighbors who had summer gardens! I bet they will let you have their garden left overs if you promise them a jar of these.
Other Ingredients to Add
The beauty of this recipe is it’s simplicity. You can certainly spice up this recipe by throwing other ingredients in with the brine.
- Dill (fresh or dry)
- Rosemary (fresh or dry)
- Garlic Cloves
- Peppercorns
- Red Pepper Flakes
- Small Peppers (fresh or dry)
- Fresh Ginger Slices
How to Use Pickled Green Tomatoes
Pickled green tomatoes can be used in a million different ways! My family generally snacks on them right out of the jar, but here are some more creative ideas:
- Use sliced pickled green tomatoes on burgers, or diced up on hot dogs.
- Mix them in potato salad.
- Add them to sandwiches or wraps.
- Make some toast, top with an egg and a few slices of pickled green tomatoes for a simple breakfast.
- Stir into homemade hummus or guacamole.
Other Easy Pickling Recipes
Pickling vegetables adds an extra tasty element to recipes. It is one of my favorite condiments. Try some of these easy and delicious pickling recipes:
Once you start pickling tomatoes, beets, onions, or cucumbers, it’s so fun to experiment with other things. I can’t wait for you to try these refrigerated pickled green tomatoes.
Please leave a comment below if you have questions, I always love hearing from you. Now, go make a sandwich with some of these pickled green tomatoes on top, and enjoy the fruits of your labor!
Pickled Green Tomatoes
Ingredients
- 1 pound green tomatoes (4 cups)
- 2 garlic cloves skin removed
- 1 1/2 cups hot water
- 2 1/2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1/2 cup vinegar
- 1 teaspoon peppercorns
Instructions
- Slice the green tomatoes into bite sized pieces. Add to a mason jar.
- Dissolve the salt and sugar in the hot water. Add the vinegar and stir to combine. Pour the liquid over the tomatoes in the mason jar and seal.
- Refrigerate for at 4 to 5 days and enjoy!
Cheryl Gatto says
How long does it keep?
You can keep these in the refrigerator for up to 1 month.
Carla Allen says
Would you be able to can these and have them be shelf stable?
I’m sure you would be able to, I don’t have enough canning knowledge to help with that though.
angela Carlan says
So you said just seal them up meaning just put a lid on them not water bath or anything, I’m not a canner , wish I was
Hi Angela! I do just seal them and put them in the refrigerator. It’s a quick pickling method, but they do need to be stored in the refrigerator. If you want more information on canning, I would check out this resource: https://nchfp.uga.edu/publications/publications_usda.html
Dorrie says
These green tomato pickles are the best! I followed your recipe and they were awesome. Just made some again but instead of the peppercorns I tried a couple pieces of hot pepper! I’ll lyk! This is easy peasy. Don’t think for a minute they will last 4 weeks. My family had them gone in 10 days! Thanks so much for the recipe!
I’m so glad you liked them!
Nancy says
What type of vinegar is best to use, white, cider, ect?
I use white vinegar when I make these.
Barbara says
Dying to try this! Just cut down my tomatoe plant and looking for ways to use up the little greens. Tonight I’m making fried green in my air fryer. Gonna cook up several batches of baby greens. My question is what type of vinegar? Apple Cider? or Red Wine? Or white? Could you please share your fav? Thank you! Barbara
I use white vinegar.
Susie says
Love the recipe. After I open the canned tomatoes, how long will they last in the refrigerator?
Hi Susie! We aren’t doing a hot bath or sterilization here, so they should be stored in the refrigerator right after making them. They will keep in the refrigerator for 1 month.
Tom pappas says
Just a quick question do you need to slice the cherry tomatoes? I would think so they get penetrated with flavor or do you just leave them whole thank you.
I always quarter mine.
Debra Hartsfield says
Mine came out awful! Now I have 8 jars of thee and don’t know what to do with them. Should I keep them refrigerated longer? It’s been a week. I left the green cherry tomatoes whole and just pared out the stem end.
I’m so sorry to hear that! So I do think it helps to cut the cherry tomatoes in half. And yes, I do think you should let them sit a week or two longer.
Tracey says
I can wait to see how this turns out I have always rated fried green tomatoes and love them but my neighbor has green tomatoes coming off and they are hanging so heavy that they are going bad where they are touching each other and laying on the stem so I am trying all kinds of new recipes trying to use them so in 5 days I will let you know how they turn out. I am also roasting some and getting ready to start making salsa with them. Any other good suggestions are welcome
Thanks
I hope you love it!