Pickled Green Tomatoes
Transform your end-of-season harvest into a tangy treat with this easy and flavorful Pickled Green Tomatoes recipe! Perfectly spiced with garlic, dill, mustard seeds, and a hint of red pepper flakes, these quick pickles deliver a delightful balance of tart, salty, and slightly sweet flavors. Whether you slice them into wedges or thick rounds, the green tomatoes soak up the vibrant brine made from white vinegar, sugar, and kosher salt, creating a crunchy and zesty condiment that’s ideal for topping sandwiches, jazzing up salads, or enjoying straight from the jar. Ready in just 15 minutes of prep time and requiring only a short refrigerator rest to develop their bold taste, these pickled green tomatoes are a must-try solution to preserve your produce. Refrigerate for up to one month and savor their garden-fresh goodness!
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Recipe Information
Ingredients
- 6 medium-sized green tomatoes
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 3 garlic cloves
- 4 dill sprigs
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 0.5 teaspoon red pepper flakes
Instructions
Wash the green tomatoes thoroughly and cut them into wedges or thick slices, depending on your preference.
In a medium saucepan, combine white vinegar, water, granulated sugar, and kosher salt. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt have dissolved. Remove from heat and set aside to cool slightly.
While the brine cools, sterilize two pint-sized glass jars by washing them in hot, soapy water and rinsing well. Set them aside to air dry or dry with a clean towel.
Divide the garlic cloves, dill sprigs, black peppercorns, mustard seeds, and red pepper flakes evenly between the jars.
Pack the sliced green tomatoes tightly into the jars, leaving about 1/2 inch of space at the top.
Carefully pour the warm brine over the tomatoes, ensuring all slices are fully submerged. Leave about 1/4 inch of headspace at the top of each jar.
Use a clean knife or a spoon handle to gently tap the sides of the jars to release any trapped air bubbles.
Seal the jars with their lids and allow them to cool to room temperature. Once cool, refrigerate the jars for at least 48 hours before enjoying to allow the flavors to meld.
Store the pickled green tomatoes in the refrigerator for up to one month.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1889 mg | 82% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 54.1 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1976 mg | 42% | |
*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.
