Green Tomato Pickles
Transform your end-of-season garden haul into a tangy treat with this Green Tomato Pickles recipe! Perfectly spiced with mustard seeds, celery seeds, and turmeric, these pickles deliver a zesty crunch in every bite. Thinly sliced green tomatoes and onions are salted to remove excess moisture, then simmered in a vibrant brine of white vinegar, sugar, garlic, and a hint of heat from red pepper flakes. Whether you're canning for long-term storage or making a batch to enjoy immediately, these pickles are a versatile addition to burgers, sandwiches, or even charcuterie boards. Ready in just under an hour, this recipe is a must-have for preserving the fresh flavors of summer and fall!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 cups Green tomatoes
- 1 large, sliced Yellow onion
- 2 tablespoons Salt
- 3 cups White vinegar
- 2 cups Granulated sugar
- 1 tablespoon Mustard seeds
- 1 tablespoon Celery seeds
- 1 teaspoon Turmeric powder
- 2 minced Garlic cloves
- 1 teaspoon Crushed red pepper flakes
- 1 cup Water
Instructions
Wash the green tomatoes thoroughly and slice them into 1/4-inch thick slices. Peel and slice the onion into thin rings.
In a large bowl, layer the sliced tomatoes and onions, sprinkling the salt over each layer. Let this sit for 2 hours to draw out excess moisture.
After 2 hours, drain the liquid from the tomato and onion mixture, and rinse briefly to remove excess salt. Set aside.
In a large pot, combine the white vinegar, water, granulated sugar, mustard seeds, celery seeds, turmeric powder, minced garlic, and crushed red pepper flakes. Bring the mixture to a boil, stirring occasionally to dissolve the sugar.
Once the brine comes to a boil, add the drained tomatoes and onions to the pot. Reduce the heat to low and simmer for 5 minutes to allow the flavors to meld.
Using sterilized jars, pack the hot tomato and onion mixture tightly into the jars, leaving about 1/2 inch of headspace at the top.
Pour the hot brine over the mixture, ensuring that the tomatoes and onions are fully submerged. Leave 1/2 inch of headspace at the top of the jar.
Seal the jars with sterilized lids and process them in a boiling water bath for 15 minutes if you plan to store them long-term. For immediate use, allow the jars to cool to room temperature and store in the refrigerator.
For best flavor, let the pickles sit for at least 1 week before opening. Serve as a tangy accompaniment to sandwiches, burgers, or charcuterie boards.
Nutrition Facts
Calories |
2249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14501 mg | 630% | |
| Total Carbohydrate | 525.0 g | 191% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 481.7 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4992 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
