Estimated reading time: 8 minutes
Pickled Green Tomatoes Recipe (hot & cold methods) – Capture the vibrant flavors of summer with our Tangy Pickled Green Tomatoes recipe. Crisp and full of zesty goodness, these pickled delights are perfect for snacking, adding to salads, or elevating your favorite dishes. With a balanced blend of garlic, dill/scallions, and a hint of heat, these pickles are an irresistible treat. Follow our simple steps, gather your essential kitchen tools, and get ready to savor the taste of the season in every crunchy bite.
Table of contents
Pickled Green Tomatoes
Hi Everyone, I love to use green tomatoes just as much as ripe red ones. They are great fried as an appetizer, or in a stir-fry or you can try to make them into crunchy, quick pickles, like with this recipe!
Ingredients
- 1 pound green (unripe) tomatoes (for a 32-ounce jar), remove stems and leaves
- 1 cup white vinegar (or the same amount of apple cider vinegar)
- 1 cup filtered water
- 1/4 cup granulated white sugar, see notes
- 2 garlic cloves, peeled and lightly crushed, or 1 teaspoon of minced garlic, optional
- 1 tablespoon black peppercorns see notes
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds, see notes
- 1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat), see notes
- Fresh dill or sliced scallions (optional, for added freshness and flavor)
Kitchen Tools
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Medium saucepan
- 32-ounce mason jars or airtight containers, sterilized
- canning funnel, optional but helpful
HEAT METHOD
- Prep the Green Tomatoes: Wash the tomatoes thoroughly under cold running water and pat them dry with a clean kitchen towel. Cut them down to fit in the jar, and include them, if you like. Slice the tomatoes into halves and quarters, You can leave the cherry or grape-size tomatoes whole, if you wish, depending on your preference.
- Prepare the Pickling Liquid: In a medium saucepan, combine white vinegar, water, granulated sugar, kosher salt, garlic cloves, black peppercorns, mustard seeds, and crushed red pepper flakes (if using), see notes on pickling spice substitution. Bring the mixture to a boil over medium heat. Stir occasionally to ensure the sugar and salt dissolve completely.
- Pack the Jars: While the pickling liquid is simmering, pack the prepped tomatoes tightly into a clean, sterilized, 1 (32-ounce) wide-mouth mason jar or smaller mason jars or airtight containers. You can use the end of a rolling pin if needed to press them down to make more space in the jar. If desired, layer the tomatoes with fresh dill and/or scallions for added flavor.
- Pickling: Carefully pour the hot pickling liquid over the tomatoes, ensuring they are completely submerged. Seal the jars tightly.
- Cool and Refrigerate: Allow the pickled green tomatoes to cool to room temperature before transferring them to the refrigerator. Let them marinate for at least 24 hours before serving, allowing the flavors to meld together deliciously, Enjoy!
NO-HEAT METHOD
- Prep the Green Tomatoes: Wash the green tomatoes thoroughly under cold running water and pat them dry with a clean kitchen towel. Slice the green tomatoes in half or quarters, you can leave the cherry or grape tomatoes whole, depending on your preference.
- Prepare the Pickling Liquid: In a mixing bowl, combine the white vinegar, cold water, granulated sugar, kosher salt, garlic clove(s), black peppercorns, mustard seeds, and crushed red pepper flakes (if using), see notes on pickling spices substitution. Stir until the sugar and salt are dissolved.
- Pack the Jars: Pack the tomatoes tightly into clean, sterilized mason jars or airtight containers. You can use the end of a rolling pin the press them down to make more space in the jar. Add fresh dill and/or sliced scallions between the layers, if desired.
- Pickling: Pour the cold pickling liquid over the tomatoes, ensuring they are completely submerged.
- Refrigerate: Seal the jars tightly and refrigerate for at least 24 hours before serving. For best results, let the green tomato pickles marinate for a few days to develop their full flavor, Enjoy!
Recipe Notes
- Pickling Spices Substitute: You can use 2-3 tablespoons of pickling spices in place of the peppercorns, mustard seeds, and red pepper flakes if you wish.
- Sugar: You can omit the sugar entirely but it will be a stronger flavor and lack the sweet-salty element.
- Pickling Liquid: You can change the amount of water and vinegar, depending on the size jar that you use, as long as you keep the ratio 1:1.
- Mason Jars: For this recipe, we used the wide-mouth large (32-ounce mason jars by Anchor Hocking, We affiliate linked a similar jar in this recipe card.
Tips for Success
- Choose Firm Green Tomatoes: Opt for unripe, firm green tomatoes to ensure a satisfying crunch in your pickles.
- Sterilization Matters: Properly sterilize your canning jars and lids to prevent bacterial growth and prolong the shelf life of your pickles.
- Balance Flavors: Adjust the amount of red pepper flakes to suit your heat preference. The pickles will mellow and develop flavor as they sit.
- Be Patient: Allow the pickled green tomatoes to marinate for at least a week before digging in. This waiting period allows the flavors to meld and intensify.
- Experiment with Variations: Feel free to experiment with additional spices or herbs to create your unique twist on this classic recipe.
Web Story
Related Posts
Final Thoughts
Pickled green tomatoes are not only a delicious way to preserve the essence of summer but also a delightful addition to sandwiches, salads, and charcuterie boards. With our easy-to-follow recipe, essential kitchen tools list, and expert tips, you’re well-equipped to embark on your pickling journey. So, roll up your sleeves, put on your apron, and let’s transform those green tomatoes into tangy treasures that will grace your table for months to come. Happy pickling!
Latest Posts
- Delicata Squash Recipe
- Olive Oil Cake
- Taylor Swift’s Chai Sugar Cookie Recipe
- Peach Slump
- Fruit Pizza
Pickled Green Tomatoes
Yield:
1 (32-ounce) mason jar
Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
5 minutes
Pickled Green Tomatoes Recipe (hot & cold methods) - Capture the vibrant flavors of summer with our Tangy Pickled Green Tomatoes recipe. Crisp and full of zesty goodness, these pickled delights are perfect for snacking, adding to salads, or elevating your favorite dishes. With a balanced blend of garlic, dill/scallions, and a hint of heat, these pickles are an irresistible treat. Follow our simple steps, gather your essential kitchen tools, and get ready to savor the taste of the season in every crunchy bite.
Ingredients
- 1 pound green (unripe) tomatoes (for a 32-ounce jar), remove stems and leaves
- 1 cup white vinegar (or the same amount of apple cider vinegar)
- 1 cup filtered water
- 1/4 cup granulated white sugar, see notes
- 2 garlic cloves, peeled and lightly crushed, or 1 teaspoon of minced garlic, optional
- 1 tablespoon black peppercorns, see notes
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds, see notes
- 1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat), see notes
- Fresh dill or sliced scallions (optional, for added freshness and flavor)
Instructions
HEAT METHOD
- Prep the Green Tomatoes: Wash the tomatoes thoroughly under cold running water and pat them dry with a clean kitchen towel. Cut them down to fit in the jar, and include them, if you like. Slice the tomatoes into halves and quarters, you can leave the cherry or grape-size tomatoes whole, if you wish, depending on your preference.
- Prepare the Pickling Liquid: In a medium saucepan, combine white vinegar, water, granulated sugar, kosher salt, garlic cloves, black peppercorns, mustard seeds, and crushed red pepper flakes (if using), see notes on pickling spice substitution. Bring the mixture to a boil over medium heat. Stir occasionally to ensure the sugar and salt dissolve completely.
- Pack the Jars: While the pickling liquid is simmering, pack the prepped tomatoes tightly into a clean, sterilized, 1 (32-ounce) wide-mouth mason jar or smaller mason jars or airtight containers. You can use the end of a rolling pin if needed to press them down to make more space in the jar. If desired, layer the tomatoes with fresh dill and/or scallions for added flavor.
- Pickling: Carefully pour the hot pickling liquid over the tomatoes, ensuring they are completely submerged. Seal the jars tightly.
- Cool and Refrigerate: Allow the pickled green tomatoes to cool to room temperature before transferring them to the refrigerator. Let them marinate for at least 24 hours before serving, allowing the flavors to meld together deliciously, enjoy!
NO-HEAT METHOD
- Prep the Green Tomatoes: Wash the green tomatoes thoroughly under cold running water and pat them dry with a clean kitchen towel. Slice the green tomatoes in half or quarters, you can leave the cherry or grape tomatoes whole, depending on your preference.
- Prepare the Pickling Liquid: In a mixing bowl, combine the white vinegar, cold water, granulated sugar, kosher salt, garlic clove(s), black peppercorns, mustard seeds, and crushed red pepper flakes (if using), see notes on pickling spices substitution. Stir until the sugar and salt are dissolved.
- Pack the Jars: Pack the tomatoes tightly into clean, sterilized mason jars or airtight containers. You can use the end of a rolling pin the press them down to make more space in the jar. Add fresh dill and/or sliced scallions between the layers, if desired.
- Pickling: Pour the cold pickling liquid over the tomatoes, ensuring they are completely submerged.
- Refrigerate: Seal the jars tightly and refrigerate for at least 24 hours before serving. For best results, let the green tomato pickles marinate for a few days to develop their full flavor, enjoy!
Notes
TIPS FOR SUCCESS
- Choose Firm Green Tomatoes: Opt for unripe, firm green tomatoes to ensure a satisfying crunch in your pickles.
- Sterilization Matters: Properly sterilize your canning jars and lids to prevent bacterial growth and prolong the shelf life of your pickles.
- Balance Flavors: Adjust the amount of red pepper flakes to suit your heat preference. The pickles will mellow and develop flavor as they sit.
- Be Patient: Allow the pickled green tomatoes to marinate for at least 1 day to 1 full week before digging in. This waiting period allows the flavors to meld and intensify.
- Experiment with Variations: Feel free to experiment with additional spices or herbs to create your unique twist on this classic recipe.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad
-
McCormick Culinary Pickling Spice, 12 oz - One 12 Ounce Container of Mixed Pickling Spice, Best for Seasoning Pickles, Corned Beef, Pot Roasts and More -
Homestia Stainless Steel Measuring Cups and Spoons Set of 8 Pcs Baking Cooking Utensils with Measurement for Dry and Liquid Ingredients, Black
-
Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
-
Creative Co-Op Floral Hand Stamped Stoneware Measuring Cups (Set of 4 Sizes/Designs)
-
Cuisinart 719-16 Chef's Classic Stainless Saucepan with Cover, 1 1/2 Quart
-
OXO Good Grips 15-Piece Everyday Kitchen Utensil Set
-
OXO Good Grips 12-Inch Tongs With Nylon Heads
-
OXO 1063494 Good Grips Turner, Spatula, and Tongs Set - Safe for Nonstick Cookware,3 Piece
-
2 Mason Jar Wide Mouth 32 oz. (Quart) with Lid and Band - Clear
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 35Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 475mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 0g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
- First published: 8/18/2023
- Updated photos: 9/12/2023
Owner at Life's Little Sweets
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.
Latest posts by Sara Maniez (see all)
- Delicata Squash Recipe - September 24, 2023
- Olive Oil Cake - September 23, 2023
- Taylor Swift’s Chai Sugar Cookie Recipe - September 23, 2023
Leave a Reply