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Three jars depicting bright pickled green tomatoes, garnishing spices, and a cinnamon stick, thus presenting freshly prepared tangy pickles.
Olivia

Pickled Green Tomatoes Recipe

It's a quick and tasty way to save ripe tomatoes by making pickled green tomatoes. They’re good enough to eat as they are, with a fairly sour brine that carries a pinch of spice.
Plus, you can also treat these pickled tomatoes as a condiment on salads and sandwiches or, even better, eat them straight out of the jar.
Just a handful of pantry staples and, of course, a lot of love — not fancy, expensive equipment, not in the least.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 25
Ingredients Method Notes

Ingredients
  

  • 2 pounds green tomatoes sliced or quartered
  • 2 jalapeño peppers sliced (optional for a spicy kick)
  • 4 garlic cloves peeled
  • 2 tablespoons canning salt
  • 2 cups white vinegar
  • 2 cups water

Method
 

Step 1: Prepare the Tomatoes
  1. Wash the green tomatoes thoroughly and slice or quarter them depending on your preference.
  2. If using jalapeños, slice them into thin rounds.
Step 2: Make the Brine
  1. In a saucepan, combine water, white vinegar, and canning salt.
  2. Bring the mixture to a boil, stirring to dissolve the salt. Once dissolved, remove from heat.
Step 3: Pack the Jars
  1. Sterilize your jars and lids to ensure freshness.
  2. Distribute garlic cloves and jalapeño slices evenly among the jars.
  3. Pack the green tomatoes tightly into the jars, leaving about half an inch of headspace.
Step 4: Add the Brine
  1. Pour the hot brine over the tomatoes, covering them completely.
  2. Tap the jars gently to remove air bubbles and seal tightly.
Step 5: Store and Wait
  1. Let the jars cool to room temperature before storing them in the fridge or a cool, dark place.
  2. Allow the tomatoes to pickle for at least 48 hours for optimal flavor. Enjoy!

Notes

  • For best results, use fresh, unblemished green tomatoes.
  • Feel free to experiment with spices like black peppercorns or crushed red pepper flakes.
  • Always use canning salt to avoid clouding the brine.