Spicy Green Tomato Pickles
Transform your green tomatoes into a bold, zesty treat with this Spicy Green Tomato Pickles recipe! Perfectly blending tangy vinegar brine with savory garlic, fresh dill, and a fiery kick from jalapeños and red pepper flakes, these homemade pickles are a flavor-packed way to preserve the season's bounty. Quick to prepare with only 20 minutes of prep time, this small-batch recipe is ideal for anyone looking to add a crunchy punch to sandwiches, charcuterie boards, or straight-from-the-fridge snacking. Infused with aromatic bay leaves, mustard seeds, and black peppercorns, these refrigerator pickles deliver an irresistible balance of spice and tang in just three days of marinating. Easy, versatile, and bursting with vibrant flavor, Spicy Green Tomato Pickles are a must-try for pickle lovers and fermentation enthusiasts alike.
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Recipe Information
Ingredients
- 900 grams Green tomatoes
- 500 milliliters Water
- 250 milliliters White vinegar
- 30 grams Kosher salt
- 30 grams Sugar
- 3 whole Garlic cloves
- 4 sprigs Dill sprigs
- 1 tablespoon Mustard seeds
- 1 teaspoon Red pepper flakes
- 1 teaspoon Black peppercorns
- 2 whole Bay leaves
- 1 whole Jalapeño pepper
Instructions
Wash the green tomatoes thoroughly and cut them into quarters or thick slices, depending on preference.
Wash and sterilize a large glass jar or two medium-sized jars by boiling them in water for 10 minutes. Set aside to dry.
In a medium saucepan, combine the water, white vinegar, kosher salt, and sugar. Bring the mixture to a boil, stirring to dissolve the salt and sugar completely. Once dissolved, remove the brine from the heat and let it cool slightly.
Peel the garlic cloves and slice the jalapeño into thin rounds.
In the sterilized jar(s), layer the green tomatoes along with the dill sprigs, garlic cloves, jalapeño slices, mustard seeds, red pepper flakes, black peppercorns, and bay leaves.
Carefully pour the slightly cooled brine over the tomatoes and spices, ensuring that all the contents are fully submerged. Leave a small amount of headspace at the top of the jar.
Seal the jar(s) tightly with the lid and allow them to cool to room temperature.
Once cooled, place the jar(s) in the refrigerator. Allow the pickles to marinate for at least 3 days before serving for the best flavor. They will keep in the fridge for up to 1 month.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11945 mg | 519% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 66.6 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2285 mg | 49% | |
*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.
