Summer’s bounty of green tomatoes doesn’t have to go to waste! Discover 35 creative ways to transform them into tangy, crisp pickled delights perfect for snacking, garnishing, or gifting. Whether you’re a canning pro or a curious beginner, this roundup will inspire your next kitchen adventure. Let’s dive into these mouthwatering recipes that celebrate the bright, zesty flavors of pickled green tomatoes!
Classic Dill Pickled Green Tomatoes
Venture into your garden or farmers market and grab those end-of-season green tomatoes—they’re about to become your new favorite tangy, crunchy pickle. This classic dill-pickled version is super simple to make at home, and you’ll love having a jar of these bright, briny bites on hand for snacking or topping burgers and sandwiches.
Serving: 2 pints | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound green tomatoes
– 2 cups water
– 1 cup white vinegar (5% acidity)
– 1 tablespoon pickling salt
– 4 cloves garlic, peeled and smashed
– 2 sprigs fresh dill
– 1 teaspoon black peppercorns
– 1 teaspoon mustard seeds
Instructions
1. Wash the green tomatoes thoroughly under cool running water.
2. Slice the tomatoes into ¼-inch thick rounds, discarding the stem ends.
3. In a medium saucepan, combine the water, white vinegar, and pickling salt.
4. Bring the brine mixture to a boil over medium-high heat, stirring until the salt dissolves completely.
5. Remove the saucepan from the heat and let the brine cool for 5 minutes.
6. Pack the tomato slices tightly into two clean, sterilized pint-sized canning jars.
7. Divide the garlic cloves, fresh dill sprigs, black peppercorns, and mustard seeds evenly between the jars, layering them among the tomatoes.
8. Carefully pour the warm brine into each jar, leaving ½ inch of headspace at the top.
9. Wipe the jar rims with a clean, damp cloth to ensure a proper seal.
10. Seal the jars with lids and bands, tightening them fingertip-tight (not overly tight).
11. Process the jars in a boiling water bath for 10 minutes to seal them safely.
12. Remove the jars from the water bath and let them cool completely on a towel-lined counter for 12-24 hours.
13. Check that the lids have sealed by pressing the center—if it doesn’t pop, the seal is secure.
14. Store the sealed jars in a cool, dark place for at least 2 weeks before opening to allow the flavors to develop fully.
Keep these pickled green tomatoes in your pantry, and you’ll be rewarded with a crisp, tangy crunch that’s packed with garlic and dill flavor. They’re fantastic chopped into potato salad, layered on a grilled cheese sandwich, or simply enjoyed straight from the jar as a zesty snack.
Spicy Cajun Pickled Green Tomatoes
Kick off your pickling adventures with these fiery Cajun-spiced green tomatoes—they’re the perfect way to use up that end-of-season garden haul or a farmers’ market find. You’ll love the tangy, spicy kick they bring to sandwiches, burgers, or just snacking straight from the jar. Trust me, once you try them, you’ll want to keep a batch on hand all year.
Serving: 2 pints | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound green tomatoes, cored and sliced into ¼-inch rounds
– 1 cup white vinegar
– 1 cup water
– 1 tablespoon kosher salt
– 1 tablespoon granulated sugar
– 2 teaspoons Cajun seasoning
– 1 teaspoon black peppercorns
– 2 cloves garlic, peeled and smashed
– 1 small red chili pepper, sliced (optional for extra heat)
Instructions
1. Wash two pint-sized canning jars and lids with hot, soapy water, then rinse thoroughly and let air-dry completely to ensure they’re sterilized for safe storage.
2. Pack the sliced green tomatoes tightly into the jars, layering them with the smashed garlic cloves and sliced red chili pepper if using.
3. In a medium saucepan over medium-high heat, combine the white vinegar, water, kosher salt, granulated sugar, Cajun seasoning, and black peppercorns.
4. Bring the brine to a boil, stirring occasionally until the salt and sugar fully dissolve, which should take about 3–5 minutes.
5. Carefully pour the hot brine over the tomatoes in the jars, leaving ½ inch of headspace at the top to allow for expansion during sealing.
6. Wipe the jar rims clean with a damp cloth to remove any residue, then screw on the lids fingertip-tight—not too loose or too tight to let air escape during processing.
7. Let the jars cool to room temperature on the counter for about 2 hours, then refrigerate them for at least 48 hours before opening to let the flavors fully develop.
8. Store the pickled tomatoes in the refrigerator for up to 1 month, shaking the jars gently every few days to redistribute the spices for even flavoring.
With their crisp texture and bold, vinegary heat, these pickled tomatoes add a zesty punch to everything from grilled cheese to taco bowls. Try chopping them up as a relish for hot dogs or mixing them into potato salad for an extra tangy twist—they’re so versatile, you’ll find yourself reaching for them again and again.
Garlic and Herb Pickled Green Tomatoes
Let’s be real—sometimes those green tomatoes at the end of the season just sit there, and you’re not sure what to do with them. Well, I’ve got the perfect solution that turns them into a tangy, crunchy treat you’ll want to put on everything. This garlic and herb pickled version is surprisingly easy and way more flavorful than you might expect.
Serving: 2 pints | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
– 1 1/2 pounds green tomatoes
– 2 cups white vinegar
– 2 cups water
– 2 tbsp kosher salt
– 2 tbsp granulated sugar
– 4 cloves garlic, peeled and smashed
– 2 sprigs fresh dill
– 1 tsp black peppercorns
– 1/2 tsp red pepper flakes
Instructions
1. Wash and dry two 1-pint canning jars with lids, then set them aside on a clean towel.
2. Rinse the green tomatoes under cool water, pat them dry with a paper towel, and slice them into 1/4-inch thick rounds.
3. Tightly pack the tomato slices into the prepared jars, layering them with the garlic cloves, dill sprigs, black peppercorns, and red pepper flakes as you go.
4. In a medium saucepan over medium-high heat, combine the white vinegar, water, kosher salt, and granulated sugar.
5. Bring the mixture to a boil, stirring occasionally until the salt and sugar fully dissolve, which should take about 3-5 minutes.
6. Carefully pour the hot brine into the jars, leaving 1/2 inch of headspace at the top to allow for expansion during storage.
7. Use a clean spoon to press down any floating ingredients and release air bubbles by gently tapping the jars on the counter.
8. Wipe the jar rims with a damp cloth to ensure a clean seal, then screw on the lids until fingertip-tight—don’t over-tighten them.
9. Let the jars cool to room temperature on the counter for about 2 hours before transferring them to the refrigerator.
10. Refrigerate the pickled tomatoes for at least 48 hours to allow the flavors to fully develop and the tomatoes to become crisp-tender.
Oh, the wait is totally worth it! These pickles have a fantastic crunch with a bright, garlicky tang that mellows the tomatoes’ natural tartness. Try them chopped on tacos, layered in sandwiches, or just straight from the jar as a zesty snack—they add a punch to so many dishes.
Sweet and Tangy Pickled Green Tomato Slices
Wondering what to do with those end-of-season green tomatoes? You’re about to turn them into the most addictive, crunchy-tangy snack. This quick pickle recipe is perfect for using up your garden bounty or those firm green tomatoes from the market.
Serving: 2 pints | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound green tomatoes
– 1 cup white vinegar
– 1 cup water
– 2 tablespoons granulated sugar
– 1 tablespoon kosher salt
– 2 cloves garlic, thinly sliced
– 1 teaspoon mustard seeds
– 1/2 teaspoon red pepper flakes
– 1/2 teaspoon black peppercorns
Instructions
1. Wash 1 pound of green tomatoes thoroughly under cool running water.
2. Use a sharp knife to slice the green tomatoes into 1/4-inch thick rounds, discarding the stem ends.
3. Pack the tomato slices tightly into two clean 1-pint glass jars, leaving 1/2 inch of headspace at the top.
4. In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 2 tablespoons granulated sugar, and 1 tablespoon kosher salt.
5. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally until the sugar and salt dissolve completely.
6. Once boiling, remove the saucepan from the heat and immediately stir in 2 thinly sliced garlic cloves, 1 teaspoon mustard seeds, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon black peppercorns.
7. Carefully pour the hot brine over the packed tomato slices in the jars, ensuring all slices are fully submerged and leaving 1/4 inch of headspace.
8. Gently tap the jars on the counter to release any air bubbles trapped between the tomato slices.
9. Wipe the rims of the jars clean with a damp cloth, then screw on the lids until fingertip-tight.
10. Let the jars cool to room temperature on the counter for about 2 hours, then refrigerate for at least 24 hours before serving.
Great for adding a bright, vinegary crunch to burgers or chopping into a relish. The tomatoes keep their firm texture while soaking up all that garlicky, slightly spicy brine. Try them layered in a grilled cheese sandwich for an unexpected tangy twist.
Jalapeño and Lime Pickled Green Tomatoes
Fancy a tangy, spicy twist on classic pickles? You’ve got to try these jalapeño and lime pickled green tomatoes. They’re the perfect zesty snack to brighten up your fridge and your meals.
Serving: 1 quart jar | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound green tomatoes
– 2 jalapeños
– 1 cup white vinegar
– 1 cup water
– 1 tablespoon kosher salt
– 1 tablespoon sugar
– 2 cloves garlic
– 1 lime
Instructions
1. Wash and slice 1 pound of green tomatoes into ¼-inch thick rounds.
2. Slice 2 jalapeños into thin rings, removing seeds for less heat if desired.
3. Peel and thinly slice 2 cloves of garlic.
4. Juice 1 lime to yield about 2 tablespoons of fresh lime juice.
5. In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 1 tablespoon kosher salt, and 1 tablespoon sugar.
6. Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar dissolve completely.
7. Remove the saucepan from heat and stir in the lime juice.
8. Pack the tomato slices, jalapeño rings, and garlic slices tightly into a clean 1-quart glass jar.
9. Carefully pour the hot brine over the vegetables, ensuring they are fully submerged.
10. Let the jar cool to room temperature on the counter for about 1 hour.
11. Seal the jar with a lid and refrigerate for at least 24 hours before serving.
Perfectly pickled, these tomatoes develop a wonderful crisp-tender texture with a vibrant kick from the jalapeños and a bright citrus note from the lime. They’re fantastic chopped into salads, layered on burgers, or simply enjoyed straight from the jar for a refreshing, spicy bite.
Southern-Style Pickled Green Tomatoes
Remember those jars of tangy, crunchy goodness your grandma used to keep in the pantry? Let’s bring that classic Southern flavor into your kitchen with these easy pickled green tomatoes. You’ll love how simple they are to make, and they add a bright, vinegary punch to so many dishes.
Serving: 2 pints | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 pounds green tomatoes
– 1 cup white vinegar
– 1 cup water
– 2 tbsp kosher salt
– 1 tbsp sugar
– 4 cloves garlic
– 1 tsp black peppercorns
– 1 tsp mustard seeds
– 1/2 tsp red pepper flakes
Instructions
1. Wash 2 pounds of green tomatoes thoroughly under cool running water.
2. Slice the tomatoes into 1/4-inch thick rounds using a sharp knife.
3. Pack the tomato slices tightly into two clean 1-pint mason jars, leaving 1/2 inch of headspace at the top.
4. Peel and lightly crush 4 cloves of garlic with the flat side of your knife to release their flavor.
5. Add the crushed garlic cloves evenly between the two jars.
6. Combine 1 cup white vinegar, 1 cup water, 2 tbsp kosher salt, and 1 tbsp sugar in a medium saucepan.
7. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally until the salt and sugar dissolve completely.
8. Once boiling, remove the saucepan from the heat immediately.
9. Add 1 tsp black peppercorns, 1 tsp mustard seeds, and 1/2 tsp red pepper flakes to the hot brine, stirring to combine.
10. Carefully pour the hot brine over the tomatoes in the jars, ensuring all slices are fully submerged and leaving 1/2 inch headspace.
11. Wipe the jar rims clean with a damp cloth to ensure a proper seal.
12. Place the lids on the jars and screw on the bands until fingertip-tight.
13. Let the jars cool completely to room temperature on your countertop, which will take about 2 hours.
14. Refrigerate the pickled tomatoes for at least 48 hours before opening to allow the flavors to develop fully.
15. Store the sealed jars in the refrigerator for up to 3 months.
Let these pickled green tomatoes sit for a few days to develop their perfect balance of tangy vinegar and subtle sweetness. They’ll keep their satisfying crunch while absorbing all those garlic and spice flavors beautifully. Try them chopped on burgers, layered in sandwiches, or simply enjoyed straight from the jar as a zesty snack.
Curry-Flavored Pickled Green Tomatoes
Just when you think you’ve tried every pickle, here’s a game-changer. Curry-flavored pickled green tomatoes are a tangy, spicy twist that’ll make your taste buds dance. They’re surprisingly easy to whip up at home.
Serving: 2 pints | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound green tomatoes
– 1 cup white vinegar
– 1 cup water
– 2 tablespoons granulated sugar
– 1 tablespoon kosher salt
– 2 teaspoons curry powder
– 1 teaspoon mustard seeds
– 1 teaspoon black peppercorns
– 2 cloves garlic, thinly sliced
– 1 small yellow onion, thinly sliced
Instructions
1. Wash and core 1 pound of green tomatoes, then slice them into ¼-inch thick rounds.
2. Thinly slice 1 small yellow onion and 2 cloves of garlic.
3. In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 2 tablespoons granulated sugar, 1 tablespoon kosher salt, 2 teaspoons curry powder, 1 teaspoon mustard seeds, and 1 teaspoon black peppercorns.
4. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt completely.
5. Reduce the heat to low and let the brine simmer for 5 minutes to allow the spices to infuse.
6. Meanwhile, pack the sliced green tomatoes, onion, and garlic tightly into two clean pint-sized jars, layering them evenly.
7. Carefully pour the hot brine over the vegetables in the jars, leaving ½ inch of headspace at the top.
8. Use a clean spoon to press down the vegetables and remove any air bubbles trapped inside the jars.
9. Wipe the rims of the jars with a damp cloth to ensure a clean seal, then screw on the lids fingertip-tight.
10. Let the jars cool to room temperature on the counter for about 2 hours.
11. Refrigerate the pickled tomatoes for at least 48 hours before serving to develop the flavors fully.
What you’ll get is a crisp, tangy pickle with a warm curry kick that mellows over time. Try them chopped on burgers, tossed into salads, or simply enjoyed straight from the jar for a bold snack.
Mediterranean Pickled Green Tomatoes with Olives
Craving something tangy and bright to liven up your meals? These Mediterranean pickled green tomatoes with olives are your new go-to. They’re super easy to make and pack a flavorful punch that’ll have you reaching for them all week long.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 lb green tomatoes
– 1 cup kalamata olives
– 1 cup white vinegar
– 1 cup water
– 2 tbsp kosher salt
– 2 tbsp sugar
– 4 cloves garlic
– 1 tsp black peppercorns
– 1 tsp red pepper flakes
– 2 sprigs fresh oregano
Instructions
1. Wash 1 lb green tomatoes thoroughly under cool running water.
2. Slice the tomatoes into 1/4-inch thick rounds using a sharp knife.
3. Pit 1 cup kalamata olives by pressing each one gently with the flat side of your knife to remove the seed.
4. Combine 1 cup white vinegar, 1 cup water, 2 tbsp kosher salt, and 2 tbsp sugar in a medium saucepan.
5. Bring the mixture to a boil over medium-high heat, stirring occasionally until the salt and sugar dissolve completely.
6. Remove the saucepan from the heat and let the brine cool to room temperature, about 20 minutes.
7. Peel and thinly slice 4 cloves garlic.
8. Layer the tomato slices, pitted olives, sliced garlic, 1 tsp black peppercorns, 1 tsp red pepper flakes, and 2 sprigs fresh oregano in a clean 1-quart glass jar.
9. Pour the cooled brine over the ingredients in the jar, ensuring everything is fully submerged.
10. Seal the jar tightly with its lid.
11. Refrigerate the jar for at least 48 hours before serving to allow the flavors to develop fully.
Get ready for a delightful crunch and a zesty, briny flavor that brightens up any dish. Try them chopped into a grain bowl, layered on a sandwich, or simply enjoyed straight from the jar as a snack.
Smoky Chipotle Pickled Green Tomatoes
Ooh, have you ever had a jar of pickles that just didn’t have enough kick? These smoky chipotle pickled green tomatoes are about to change your snack game. They’re tangy, a little spicy, and totally addictive—perfect for topping tacos or just munching straight from the jar.
Serving: 2 pints | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound green tomatoes, cored and sliced into ¼-inch rounds
– 1 cup white vinegar
– 1 cup water
– 2 tablespoons granulated sugar
– 1 tablespoon kosher salt
– 2 cloves garlic, peeled and smashed
– 1 teaspoon whole black peppercorns
– 1 teaspoon dried oregano
– 1-2 chipotle peppers in adobo sauce, minced (use 2 for extra heat)
Instructions
1. Wash and sterilize two 1-pint canning jars and lids by submerging them in boiling water for 10 minutes, then set them aside to air-dry on a clean towel.
2. Core the green tomatoes and slice them into uniform ¼-inch rounds to ensure even pickling.
3. In a medium saucepan over medium-high heat, combine the white vinegar, water, granulated sugar, kosher salt, smashed garlic cloves, whole black peppercorns, dried oregano, and minced chipotle peppers.
4. Bring the brine mixture to a boil, stirring occasionally until the sugar and salt fully dissolve, which should take about 3-5 minutes.
5. Remove the saucepan from the heat and let the brine cool for 2 minutes to prevent the tomatoes from becoming mushy.
6. Pack the sliced green tomatoes tightly into the sterilized jars, leaving about ½ inch of headspace at the top.
7. Carefully pour the warm brine over the tomatoes in each jar, ensuring all slices are fully submerged to prevent spoilage.
8. Seal the jars with the lids and let them cool to room temperature on the counter for 1 hour.
9. Refrigerate the jars for at least 48 hours before opening to allow the flavors to fully develop.
Finally, these pickles offer a crisp texture with a bold, smoky heat from the chipotle. Try them chopped on grilled burgers or as a zesty side with barbecue—they’re sure to become a fridge staple.
Quick Refrigerator Pickled Green Tomatoes
Okay, so you’ve got a bunch of those firm, green tomatoes from your garden or the market, and you’re wondering what to do with them before they go bad. This quick refrigerator pickle method is your answer—it’s super simple, requires no canning, and you’ll have tangy, crunchy pickles ready in just a few days.
Serving: 1 pint jar | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound green tomatoes
– 1 cup white vinegar
– 1 cup water
– 1 tablespoon kosher salt
– 1 tablespoon granulated sugar
– 2 cloves garlic, peeled and smashed
– 1 teaspoon black peppercorns
– 1 teaspoon mustard seeds
– 1/2 teaspoon red pepper flakes
Instructions
1. Wash the green tomatoes thoroughly under cold running water.
2. Slice the tomatoes into 1/4-inch thick rounds using a sharp knife.
3. Pack the tomato slices tightly into a clean 1-pint glass jar, leaving about 1/2 inch of space at the top.
4. In a small saucepan over medium heat, combine the white vinegar, water, kosher salt, and granulated sugar.
5. Heat the mixture, stirring occasionally, until the salt and sugar fully dissolve, which should take about 3-5 minutes—do not let it boil.
6. Remove the saucepan from the heat and immediately add the garlic cloves, black peppercorns, mustard seeds, and red pepper flakes to the hot liquid.
7. Carefully pour the hot brine over the tomatoes in the jar, ensuring all slices are completely submerged.
8. Let the jar cool to room temperature on the counter for 1 hour.
9. Seal the jar with a lid and place it in the refrigerator.
10. Allow the pickles to brine in the refrigerator for at least 48 hours before tasting for best flavor development.
For the best crunch, use firm, unripe green tomatoes and avoid over-packing the jar. These pickles will keep well in the refrigerator for up to 3 weeks, so you can enjoy them over time. Feel free to experiment by adding fresh dill or a bay leaf to the jar for extra herbal notes.
Firm and tangy with a satisfying snap, these pickled green tomatoes add a bright, acidic kick to sandwiches, burgers, or charcuterie boards. Try chopping them up for a zesty relish or serving them alongside grilled meats—they’re versatile enough to become a fridge staple you’ll reach for again and again.
Honey Mustard Pickled Green Tomatoes
So you’ve got a pile of green tomatoes and you’re wondering what to do with them? Let’s turn them into a tangy, sweet-and-sour treat that’s way more exciting than you might think.
Serving: 2 pints | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound green tomatoes
– 1 cup white vinegar
– 1 cup water
– 1/2 cup honey
– 1/4 cup yellow mustard
– 1 tablespoon kosher salt
– 1 teaspoon black peppercorns
– 1/2 teaspoon red pepper flakes
Instructions
1. Wash 1 pound of green tomatoes thoroughly under cool running water.
2. Slice the tomatoes into 1/4-inch thick rounds using a sharp knife.
3. Pack the tomato slices tightly into two clean pint-sized mason jars, leaving 1/2 inch of headspace at the top.
4. In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 1/2 cup honey, 1/4 cup yellow mustard, 1 tablespoon kosher salt, 1 teaspoon black peppercorns, and 1/2 teaspoon red pepper flakes.
5. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to dissolve the honey and salt completely.
6. Once boiling, reduce the heat to low and let the brine simmer for 2 minutes to allow the flavors to meld.
7. Carefully pour the hot brine over the packed tomato slices in the jars, ensuring they are completely submerged and leaving that 1/2 inch headspace.
8. Wipe the jar rims clean with a damp cloth to remove any residue.
9. Seal the jars with their lids and bands, tightening them fingertip-tight—not too loose or too tight.
10. Let the jars cool to room temperature on the counter for about 1 hour.
11. Transfer the cooled jars to the refrigerator and let them pickle for at least 48 hours before tasting for the best flavor development.
12. Store the pickled tomatoes in the refrigerator for up to 1 month.
Perfectly crisp with a vibrant kick, these pickles balance honey’s sweetness against mustard’s tang. Try them chopped on burgers or as a zesty side with grilled meats—they’ll disappear fast!
Balsamic and Basil Pickled Green Tomatoes
Remember those green tomatoes you didn’t know what to do with? You’re about to turn them into something tangy and delicious. This quick pickle recipe gives them a bright, herby kick that’s perfect for snacking or topping burgers.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound green tomatoes
– 1 cup white vinegar
– 1/2 cup water
– 1/4 cup balsamic vinegar
– 2 tablespoons granulated sugar
– 1 tablespoon kosher salt
– 1/2 teaspoon black peppercorns
– 1/4 teaspoon red pepper flakes
– 1/4 cup fresh basil leaves
Instructions
1. Wash 1 pound of green tomatoes thoroughly under cool running water.
2. Slice the tomatoes into 1/4-inch thick rounds using a sharp knife.
3. Pack the tomato slices tightly into a clean 1-quart glass jar.
4. In a medium saucepan, combine 1 cup white vinegar, 1/2 cup water, 1/4 cup balsamic vinegar, 2 tablespoons sugar, and 1 tablespoon kosher salt.
5. Heat the mixture over medium heat, stirring constantly until the sugar and salt dissolve completely (about 3 minutes).
6. Remove the saucepan from heat and let the brine cool to room temperature (about 15 minutes).
7. Add 1/2 teaspoon black peppercorns and 1/4 teaspoon red pepper flakes directly to the jar with the tomatoes.
8. Tear 1/4 cup fresh basil leaves by hand and scatter them over the tomatoes in the jar.
9. Pour the cooled brine over the tomatoes until they are completely submerged.
10. Seal the jar tightly with its lid and gently invert it twice to distribute the ingredients evenly.
11. Refrigerate the jar for at least 24 hours before serving to allow the flavors to develop fully.
Balsamic gives these pickles a sweet depth that balances the green tomato’s tartness perfectly. They stay wonderfully crisp for about two weeks in the fridge—try them chopped into tuna salad or layered on a grilled cheese sandwich for an extra zing.
Asian-Inspired Pickled Green Tomatoes with Ginger
Fancy a tangy, crunchy snack that’s a total game-changer? These Asian-inspired pickled green tomatoes are bursting with zesty ginger and a hint of spice. They’re super easy to whip up and perfect for adding a pop of flavor to any meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound green tomatoes
– 1 cup white vinegar
– 1 cup water
– 1/4 cup granulated sugar
– 1 tablespoon kosher salt
– 1 tablespoon fresh ginger, peeled and thinly sliced
– 1 teaspoon red pepper flakes
– 2 cloves garlic, peeled and smashed
Instructions
1. Wash 1 pound of green tomatoes thoroughly under cold running water.
2. Slice the green tomatoes into 1/4-inch thick rounds using a sharp knife.
3. In a medium saucepan, combine 1 cup of white vinegar, 1 cup of water, 1/4 cup of granulated sugar, and 1 tablespoon of kosher salt.
4. Place the saucepan over medium heat and stir the mixture until the sugar and salt dissolve completely, which takes about 3-5 minutes.
5. Remove the saucepan from the heat and let the brine cool to room temperature, approximately 15 minutes.
6. Peel 1 tablespoon of fresh ginger and slice it thinly with a vegetable peeler or knife.
7. Peel and smash 2 cloves of garlic with the flat side of a knife.
8. In a clean, large glass jar, layer the sliced green tomatoes, ginger slices, 1 teaspoon of red pepper flakes, and smashed garlic cloves.
9. Pour the cooled brine over the ingredients in the jar, ensuring all pieces are fully submerged.
10. Seal the jar tightly with a lid and refrigerate it for at least 24 hours before serving.
11. Shake the jar gently once a day to distribute the flavors evenly while pickling.
12. After 24 hours, check the tomatoes for a tangy taste and crisp texture; they can be stored in the refrigerator for up to 2 weeks.
13. Serve the pickled green tomatoes chilled, draining any excess brine if desired.
Mmm, these pickles offer a delightful crunch with a bright, gingery kick that mellows over time. Try them sliced on tacos or as a zesty topping for grilled meats—they’re sure to become a fridge staple!
Fermented Pickled Green Tomatoes with Dill
Venturing into fermented foods can feel intimidating, but this recipe for pickled green tomatoes is surprisingly approachable. You’ll get tangy, crisp tomatoes with a lovely dill flavor, perfect for snacking or topping sandwiches. It’s a great way to use up end-of-season garden tomatoes, and the fermentation process does most of the work for you.
Serving: 1 quart | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound green tomatoes
– 2 cups filtered water
– 1 tablespoon kosher salt
– 3 cloves garlic, peeled and smashed
– 1 tablespoon whole black peppercorns
– 4 sprigs fresh dill
– 1 bay leaf
Instructions
1. Wash a 1-quart glass jar and lid thoroughly with hot, soapy water, then rinse well and let it air dry completely.
2. Rinse the green tomatoes under cool water and pat them dry with a clean kitchen towel.
3. Slice the green tomatoes into 1/4-inch thick rounds using a sharp knife.
4. Pack the tomato slices tightly into the clean, dry jar, layering them with the garlic cloves, black peppercorns, dill sprigs, and bay leaf as you go.
5. In a separate bowl, combine the filtered water and kosher salt, stirring until the salt is fully dissolved to create a brine.
6. Pour the brine over the tomatoes in the jar, ensuring all ingredients are completely submerged; leave about 1 inch of space at the top of the jar.
7. Place a fermentation weight or a small, clean glass jar filled with water on top of the tomatoes to keep them pressed down under the brine.
8. Seal the jar loosely with the lid to allow gases to escape during fermentation.
9. Place the jar in a cool, dark spot at room temperature, ideally between 65°F and 75°F, for 5 to 7 days.
10. Check the jar daily, pressing down on the weight if needed to keep the tomatoes submerged and looking for small bubbles, which indicate active fermentation.
11. After 5 days, taste a tomato; if it’s tangy and fizzy to your liking, transfer the jar to the refrigerator to slow fermentation. If you prefer more sourness, let it ferment for up to 2 more days before refrigerating.
12. Store the fermented pickled green tomatoes in the refrigerator for up to 3 months.
After fermenting, these tomatoes develop a delightful crunch and a bright, tangy flavor with subtle garlic and dill notes. They’re fantastic chopped into a potato salad, layered on a grilled cheese sandwich, or simply enjoyed straight from the jar as a zesty snack.
Conclusion
A treasure trove of tangy inspiration! These 35 pickled green tomato recipes prove how versatile and delicious this humble ingredient can be. We hope you’ll find a new favorite to try in your own kitchen. Don’t forget to leave a comment telling us which recipe you loved most, and please share this roundup on Pinterest to spread the pickle love!
