Pickled Green Tomatoes Recipe: How to Make Pickled Green Tomatoes

Pickled green tomatoes are a savory, briny dish made by soaking wedges of unripe tomatoes in a pickling liquid consisting of vinegar, water, sugar, salt, and seasonings. This pickle recipe calls for unripened green tomatoes, which are more tart and firm than red tomatoes. These young tomatoes are commonly harvested at the end of tomato season when the first frost halts the ripening of the fruit.

Chop up brined green tomato pickles and add them to salad dressings or condiments and stir into egg, potato, or tuna salads. Add them to sandwiches, rice bowls, and mezze platters, serve them on hot dogs and hamburgers, or snack on them straight from the jar for a snappy, sweet-and-savory treat. You can also batter and fry pickled green tomatoes for a twist on the Southern favorite, fried green tomatoes.

Home canning pickled green tomatoes is a quick process that involves little prep but a little bit of patience. Follow these tips to make sure that your pickled green tomatoes turn out the best that they possibly can.

1. 1. Use fresh, high-quality produce. Pickling is the perfect way to preserve seasonal produce when it's at its peak. Whether you’re growing tomatoes in the garden or buying them from the farmers market, choose firm, bright green tomatoes. Wash your produce thoroughly before pickling it. Never pickle soft or spoiled tomatoes.
2. 2. Get the right brine ratio. The ideal liquid ratio for any pickle brine is 1 part vinegar to 1 part water. For each cup of vinegar, use 1 tablespoon of sugar and 2 teaspoons of salt. From there, you can incorporate more or less vinegar, sugar, or salt, depending on your preferences.
3. 3. Change up the ingredients. The vinegar and seasonings used to craft these quick pickles can be adjusted to alter the flavor. Play around with different vinegars like apple cider vinegar, red wine vinegar, or rice vinegar. Add whole and ground spices like red pepper flake, celery seeds, and cayenne to alter the flavor of your pickles even further.
4. 4. Mix and match vegetables. While pickled tomatoes are delicious on their own, they also work well with a variety of other veggies. Play around with the addition of complimentary vegetables like sliced red pepper, red onion, jalapeno pepper, zucchini, and herbs like dill and bay leaf for a well-rounded pickle mixture.
5. 5. Store properly. Pickled green tomatoes should be stored in an airtight canning jar or Mason jar that you’ve washed thoroughly. Allow the brine to cool completely before storing it in the refrigerator for up to 2–3 weeks.