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The best way to preserve green tomatoes? These pickled green tomatoes are the perfect condiment: tangy, salty, and absolutely delicious! Over the years, this recipe has become a reader favorite.
Got green tomatoes? How about making—pickles? When Alex and I are left with a bush of green tomatoes at the end of the season, one of our favorite ways to preserve them is by whipping up a jar of pickles.
It’s hard to describe just how next-level these pickled green tomatoes are. They’re tangy, salty, a little sweet, and the absolute perfect condiment. If you’re a pickle lover like we are, you’ll adore these. Over they years, this recipe has become a fan favorite with lots of positive reader reviews. Here’s how to make them!
Featured reader comments
“This recipe is perfection! I was so excited when I opened the jar and tasted my first one. Thanks for a great recipe!” -Jamie
“Just made the pickled green tomatoes and they are awesome! I had plum tomatoes, so cut into rings and along with a couple chilis in the brine, they are very similar to banana pepper rings.” – Daniel
What are quick pickles?
These pickled green tomatoes are quick pickles, any blend of vegetables that have been pickled in a mixture of vinegar, salt, sugar, and water, and are stored in the refrigerator. The great part about them? There’s no canning required! No special canning equipment is needed, which makes the entire process quick and simple.
These pickled green tomatoes last for 1 month in the refrigerator. Keep in mind, they’re not shelf stable like traditional canned pickles. This isn’t a problem for us, since we eat them so quickly!
The type of green tomatoes to use
This pickled green tomatoes recipe is meant for unripe red tomatoes that green in color. These are the ones that are left in your garden after the summer temperatures have cooled down. Contrast this with the varieties of tomatoes that are bred to be green when ripe! The green zebra tomato is a good example of a green-when-ripe tomato—it tastes juicy and sweet, just like a red tomato.
This pickled green tomatoes recipe is intended for red tomatoes that haven’t yet ripened, leaving them green and hard. They have tart, zingy flavor and a robust texture that makes for perfect pickles.
How to make pickled green tomatoes: basic steps
These pickled green tomatoes are easy to make and require only 15 to 20 minutes of hands on time—absolutely worth it for the flavor you’ll achieve! Here’s what to do (or go to the recipe):
- Step 1: Wash a wide-mouth 1-quart mason jar and and lid in hot soapy water. Rinse and air dry (important to make sure that there’s no bacteria in the jar).
- Step 2: Slice the green tomatoes into wedges (here’s a video on how to cut tomatoes). Pack them tightly into the jar. If using very large tomatoes, you may want to slice them into smaller wedges. Peel the garlic cloves.
- Step 3: In a small saucepan, combine garlic, vinegar, water, dill, peppercorns, turmeric, sugar, and salt. Bring to a low boil, stirring occasionally to dissolve the sugar and salt.
- Step 4: Once dissolved, pour the brine into the jar. Gently tap the jar on the counter to release any air bubbles, then screw on the lid and cool to room temperature. Refrigerate at least 24 hours before eating.
Ways to serve pickled green tomatoes
After we made these pickled green tomatoes and waited the 24 hours (so hard!), Alex took the jar out of the refrigerator and handed it to me. I cautiously took one out and took a bite. Yum! I shouted. (They were that good!) Alex and I are pickle fanatics, so this pickle recipe was exactly what we needed to turn a garden full of green tomatoes into something extra special. Here’s a few ideas for how to use them:
- Straight out of the jar.
- Toast: Add them to green tomato toast.
- Burgers and dogs. Add them to a veggie burger or salmon burger.
- In a bowl meal. Try them in a Mediterranean bowl, farro bowl or tofu bowl.
- In potato salad. Chop them up and put them in potato salad.
- In salad dressing. Mince them for classic Thousand Island dressing.
- On sandwiches. Chop them for the Russian dressing to slather on sandwiches.
- Fold them into hummus. Chop them and stir into a hummus recipe.
Dietary notes
This pickled green tomatoes recipe is vegetarian, gluten-free, plant-based, dairy-free, and vegan.
Quick Pickled Green Tomatoes
The best way to preserve green tomatoes? As pickles! These pickled green tomatoes are the perfect condiment: tangy, salty, and 100% delicious.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 1 quart 1x
- Category: Essentials
- Method: Pickling
- Cuisine: American
Ingredients
- 4 cups green tomatoes, cut into wedges
- 3 garlic cloves
- 1 cup white vinegar
- 1 cup water
- 1 teaspoon dried dill
- ½ tablespoon black peppercorns
- ½ teaspoon turmeric
- 1 tablespoon sugar
- 2 tablespoons kosher salt
Instructions
- Wash a wide-mouth 1-quart mason jar and and its lid in hot soapy water, then rinse and let air dry.
- Slice the tomatoes into wedges and pack them tightly into the jar. (If you have very large tomatoes, you may want to slice them into smaller wedges.)
- Peel the garlic. In a small saucepan, combine the garlic, vinegar, water, dill, peppercorns, turmeric, sugar, and kosher salt. Bring to a low boil, stirring occasionally to dissolve the sugar and salt.
- Once dissolved, pour the brine mixture into the jar, allowing the garlic to settle on top of the vegetables. Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any tomatoes are exposed at the top. Screw on the lid tightly and allow to cool to room temperature, then store in the refrigerator for at least 24 hours before eating. If desired, discard the garlic after 24 hours. Keeps up to 1 month refrigerated.
More green tomato recipes
Got more green tomatoes you’re not sure what to do with? We love green tomato toast as a quick and easy way to eat them. You can also make green tomato salsa, which tastes just like salsa verde. Or, browse all our green tomato recipes!
Hiiii
How many grams are four cups of green tomatoes please 😎
We don’t have a weight handy, sorry!
tried this recipe scaled up without sugar and it was wonderful! I know this post says stays good for a month in fridge, but I made these last year during harvest and found one last jar in my fridge at the beginning of this spring and we ate them and they were unreal. so delicious. so stay safe obviously but I had a jar last for 8+ months in the fridge!
So the quick pickled tomatoes cannot be stored on a shelf?
No! These are not canned and need to be refrigerated.
I really liked th idea of pickled green tomatoes…tried this recipe…loved the crunch. Only thing is I found the 2 Tbsp of salt…too much. I used cherry tomatoes, not whole green ones so maybe that is why… I could not taste the garlic or pepper …tasted no sweetness from the sugar at all. I will adjust and make again next year. Thank you.