My Favourite Green Tomato Pickles
Transform your surplus green tomatoes into tangy, vibrant perfection with "My Favourite Green Tomato Pickles." This easy homemade pickle recipe balances the sharp zest of white vinegar with a hint of sweetness from granulated sugar, while fragrant spices like mustard seeds, celery seeds, turmeric, and a touch of crushed red pepper create an irresistible burst of flavor. The quick prepping method includes layering green tomatoes and onions with kosher salt to draw out moisture, followed by simmering the vegetables in a spiced vinegar brine for maximum infusion. Perfect as a topping for sandwiches or burgers, or served as a crisp, flavorful snack straight from the jar, these pickles are a versatile addition to your pantry. Plus, with options for refrigerator or long-term canning storage, they’re a great way to savor the vibrant flavors of summer all year round!
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Recipe Information
Ingredients
- 2 lbs green tomatoes
- 1 large yellow onion
- 2 tbsp kosher salt
- 2.5 cups white vinegar
- 1.5 cups granulated sugar
- 4 cloves garlic cloves
- 1 tbsp mustard seeds
- 1 tsp celery seeds
- 1 tsp ground turmeric
- 0.5 tsp crushed red pepper flakes
- 0.5 cup water
Instructions
Wash the green tomatoes thoroughly and slice them into thin rounds. Peel and thinly slice the onion.
In a large bowl, layer the sliced tomatoes and onions, sprinkling the kosher salt in between the layers. Cover the bowl and let it sit for 4-6 hours or overnight in the refrigerator to draw out moisture.
After the resting period, rinse the tomato and onion slices under cold water to remove excess salt. Drain well and set aside.
In a large pot, combine the white vinegar, water, and sugar. Stir over medium heat until the sugar dissolves completely.
Add the garlic cloves (lightly crushed), mustard seeds, celery seeds, ground turmeric, and crushed red pepper flakes to the vinegar mixture. Bring the liquid to a boil, then reduce the heat to low and simmer for 5 minutes to infuse the flavors.
Carefully add the drained tomato and onion slices to the simmering liquid. Increase the heat slightly and cook for about 5-7 minutes, stirring occasionally, until the tomatoes are tender but not mushy.
Using tongs, pack the hot tomato and onion slices into sterilized jars, leaving about 1/2 inch of headspace at the top. Ladle the hot pickling liquid over the vegetables, ensuring they are completely covered.
Seal the jars with sterilized lids and allow them to cool to room temperature. Store in the refrigerator for up to 2 months or process the jars in a hot water bath for long-term storage.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3704 mg | 161% | |
| Total Carbohydrate | 371.4 g | 135% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 342.8 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2746 mg | 58% | |
*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.
