Ever stared at those green tomatoes on your vine and thought, “Now what?” Sure, fried green tomatoes are iconic, but let’s switch things up. Enter pickled green tomatoes: a zesty, crunchy treat perfect for sandwiches, salads, or straight out of the jar.

Pickled Green Tomatoes Recipe

Ingredients You’ll Need:

  • Green tomatoes (as many as you’d like, but let’s say about 1 lb for starters)
  • 2 cups white vinegar
  • 2 cups water
  • 2 tablespoons kosher salt
  • 1 tablespoon sugar
  • Fresh dill (because yum)
  • 1 tablespoon black peppercorns
  • 2 cloves garlic, halved
  • Optional: red pepper flakes for a kick!

The Simple Steps:

  1. Prep the Tomatoes: Wash your green tomatoes, then slice them into halves, quarters or thick slices, depending on size and preference.
  2. Brine Time: In a pot, combine the vinegar, water, salt, and sugar. Bring this mix to a boil, stirring occasionally to dissolve the salt and sugar.
  3. Jar Them Up: In sterilized jars (you can boil them or run them through a dishwasher cycle), place a sprig or two of dill at the bottom, followed by the peppercorns and garlic. Pack the green tomatoes in tightly without squishing them.
  4. Pour & Seal: Once your brine is ready, carefully pour it over the tomatoes, leaving about a half-inch of space at the top. Seal your jars.
  5. Cool & Store: Let the jars cool to room temperature. Once cooled, store them in the refrigerator. The wait is the hardest part — give them a week to fully pickle.

A Few Tips to Remember:

  • Variety is the Spice of Life: Feel free to experiment with the spices! Mustard seeds, coriander, or even star anise can add a fun twist.
  • Shelf Life: While refrigerated, these pickled delights can last up to three months. But let’s be honest, they’ll be devoured long before then.

There you have it! A simple solution for those lingering green tomatoes. Not only will your pantry thank you, but so will your tastebuds.

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