Quick and Easy Pickled Green Tomatoes

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. Pickling Recipes are a summer staple.

Course Condiments

Cuisine American

Keyword Pickled Recipes, Pickled Vegetable

Prep Time 8

Cook Time 2

Total Time 10

Servings Jar

Calories 347kcal

Author Darcey Olson

Cost $7.00

Ingredients

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 peppercorns
1 tbsp sugar
¼ tsp red pepper flakes

Instructions

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.

Notes

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.

Nutrition