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+ servings
Pickled vegetables in a glass jar and brine.

Quick and Easy Pickled Green Tomatoes

Discover the beauty of Pickled Green Tomatoes, a tangy and salty condiment that adds a burst of flavor and unique texture to any dish. Packed with bold flavors, this pickled green tomatoes recipe can elevate your dishes to new heights. 
5 from 1 vote
Prep Time: 8 minutes
Cook Time: 2 minutes
Total Time: 10 minutes
Course: Condiments
Cuisine: American
Keyword: Pickled Recipes, Pickled Vegetable
Servings: 1 Jar
Calories: 347kcal
Author: Darcey Olson
Cost: $7.00


  • 3-4 large green tomatoes (*Note 1)
  • ½ small white onion, sliced
  • 2 garlic cloves, smashed
  • 1 cup distilled white vinegar (*Note 2)
  • 1 cup water
  • 1 tsp dried dill
  • 2 tbsp kosher salt
  • ½ tbsp black peppercorn
  • 1 tbsp sugar
  • ¼ tsp red pepper flakes


  • Sterilize a wide-mouth 1-quart mason jar. See the below notes for sterilization tips. (*Note 3)
  • Cut the tomatoes into small wedges (or your desired thickness) and transfer to a the large mason jar (or 2 smaller Mason jars) along with the onion slices. Stuff in as many as you can.
  • Add the vinegar, water, salt, sugar, dill, black peppercorn and red pepper flakes to a small non-reactive saucepan and heat over medium heat until the sugar and salt are dissolved (approx. 2-3 minutes). Stir occasionally.
  • Remove the pan from the heat and let slightly cool before ladling the brine over the tomato wedges. Leave about 1/2"-1" of space at the top of the jar.
  • Add the smashed garlic cloves and push down slightly so they're in the brine.
  • Use a butter knife or chopstick to tap on the bottom of the glass to remove hidden air pockets.
  • Once the jars are cooled to room temperature, cover with the matching metal lids. Refrigerate for a minimum of 1 hour before serving.


Note 1 - You want unripe red tomatoes, not tomatoes bred to be green. 
Note 2 - Use any type of vinegar you prefer. We prefer distilled white vinegar, but apple cider vinegar or red wine vinegar also work.
Note 3 - Sterilize the Glass Jars Is A Must
Oven - preheat the oven to 325º F. Wash the jars and lids in hot soapy water. Rinse and transfer the jars to a cookie sheet (not the rubber ring) and bake for 10 minutes, until the jars are dry. 
Stovetop - Boil a large pot of water, add the glass jars (should be 100% under the water) and boil for 10 minutes.


Calories: 347kcal | Carbohydrates: 85g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 3586mg | Potassium: 1033mg | Fiber: 7g | Sugar: 78g | Vitamin C: 100mg | Calcium: 129mg | Iron: 2mg
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