Green tomatoes are just waiting to be transformed into a tangy, crunchy delight! This recipe for pickled green tomatoes is incredibly easy and turns those firm, unripe gems into a versatile, flavorful condiment perfect for snacking or adding a zing to your meals. You’ll love how simple it is to preserve a taste of the garden.
Key Ingredients & Substitutions
- Green Tomatoes: Firm, unripe tomatoes are essential. Don’t use soft or red tomatoes.
- Vinegar: White vinegar is standard, but apple cider vinegar can be used for a slightly mellower flavor.
- Pickling Spices: Pre-made blends are convenient, or you can make your own with mustard seeds, dill seeds, and peppercorns.
- Salt: Non-iodized salt like pickling salt or kosher salt is best to keep the brine clear.
Ingredients
For the Pickled Green Tomatoes:
- 4-5 pounds firm green tomatoes
- 4 cups white vinegar (5% acidity)
- 4 cups water
- 1/2 cup granulated sugar
- 1/4 cup pickling salt (non-iodized)
- 2 tablespoons pickling spice blend
- 4-5 cloves garlic, peeled
- 4-5 sprigs fresh dill (optional)
How Much Time Will You Need?
- Total Time: 24-48 hours (includes chilling time)
- Prep Time: 30 minutes
- Cook Time: 15 minutes (for brine)
- Yields: 4-5 pint jars
- Tools Needed: Large pot, canning jars (pint size), canning funnel, ladle, large knife, cutting board
Step-by-Step Instructions
1. Prepare Your Jars and Tomatoes
Wash your canning jars and lids thoroughly with hot, soapy water. While they don’t need to be sterilized for refrigerator pickles, clean jars are important. Wash and slice your green tomatoes into 1/4 to 1/2 inch thick rounds.
2. Make the Brine
In a large pot, combine the vinegar, water, sugar, and pickling salt. Bring the mixture to a rolling boil over medium-high heat, stirring until the salt and sugar are fully dissolved. Reduce heat to low and keep the brine warm.
3. Pack the Jars
Into each clean pint jar, add 1-2 peeled garlic cloves and a sprig of fresh dill, if using. Carefully pack the sliced green tomatoes tightly into each jar, leaving about 1/2 inch of headspace from the rim.
4. Pour in the Brine
Carefully ladle the hot brine over the packed green tomatoes in each jar, ensuring the tomatoes are fully submerged. Gently tap the jars on the counter to release any trapped air bubbles. If needed, top off with more brine.
5. Seal and Chill
Wipe the rims of the jars clean, then place the lids and screw on the bands until finger-tight. Let the jars cool on the counter at room temperature for an hour. Once cooled, transfer them to the refrigerator.
6. Allow to Pickle
For the best flavor, let your pickled green tomatoes sit in the refrigerator for at least 24-48 hours before enjoying. This allows the tomatoes to fully absorb the tangy brine and spices.
Storage Instructions
Store your finished pickled green tomatoes in sealed jars in the refrigerator. They will last for up to 2-3 weeks. The texture will remain crisp, and the flavor will deepen over the first few days.
Frequently Asked Questions (FAQ)
Q: Can I use red tomatoes for this recipe?
A: No, this recipe is specifically for firm, unripe green tomatoes. Red tomatoes are too soft and will turn mushy in the pickling process.
Q: Do I need to sterilize my jars?
A: For refrigerator pickles, full sterilization isn’t strictly necessary, but washing thoroughly in hot, soapy water is important for food safety.
Q: How long do these pickled green tomatoes last?
A: When stored in the refrigerator, they typically last for 2-3 weeks.
Q: Why is my brine cloudy?
A: Using iodized salt can cause the brine to become cloudy. Always use non-iodized pickling salt or kosher salt for clear brine.
Q: Can I can these for shelf stability?
A: This specific recipe is for refrigerator pickles. For shelf-stable canning, you would need to follow tested canning procedures for water bath canning, which often involves different acidity levels and processing times.
Q: What can I do with pickled green tomatoes?
A: They are great as a side dish, on sandwiches, chopped into salads, or as a tangy snack straight from the jar!
