Description
These quick and easy Pickled Green Tomatoes are a tangy, salty, and crunchy treat that adds a burst of flavor to any dish. Perfect for preserving end-of-season green tomatoes, this recipe infuses them with garlic, mustard seeds, and dill for a classic pickled taste. Enjoy them straight from the jar, as a sandwich topping, or as a zesty addition to salads and charcuterie boards.
Ingredients
Scale
- 2 pounds green tomatoes, quartered
- 2 cloves garlic, peeled and crushed
- 1 quart-sized canning jar with lid, sterilized
- 1 cup distilled white vinegar (5% acidity)
- 1 cup water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 1 tablespoon mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon pink peppercorns (or substitute with more black peppercorns)
- ½ teaspoon dried dill
- ¼ teaspoon ground coriander
- 2 bay leaves, crumbled
Instructions
- In a small bowl, combine mustard seeds, black peppercorns, pink peppercorns, dried dill, coriander, and crumbled bay leaves. Set aside.
- Wash and quarter the green tomatoes, then place them in a clean, sterilized quart-sized jar along with the crushed garlic cloves.
- In a saucepan, combine white vinegar, water, kosher salt, and sugar. Heat over medium, stirring until the salt and sugar fully dissolve.
- Add the prepared pickling spices to the saucepan and bring the mixture to a boil, then remove from heat.
- Pour the hot pickling liquid over the tomatoes and garlic in the jar, ensuring they are fully submerged. Leave about ½ inch of space at the top.
- Tap the jar gently on the counter to release air bubbles, then secure the lid. Allow it to cool to room temperature before placing it in the refrigerator.
- Let the pickles sit for at least 24 hours before eating, but they taste even better after 48–72 hours.
Notes
- Store pickled green tomatoes in the refrigerator for up to one month.
- Use firm, unripe green tomatoes for the best texture. Overripe tomatoes may become mushy.
- If planning to use these for sandwiches, consider slicing the tomatoes instead of quartering them.
- Apple cider vinegar can be substituted for white vinegar for a slightly sweeter, more complex flavor.
- Make sure the tomatoes are fully submerged in the brine to prevent spoilage.
- Prep Time: 15 minutes
- 1 day:
- Category: Snack
- Method: Pickling
- Cuisine: American