A Better Way To Use Green Tomatoes – Pickle Them!
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Whether you’re a homesteader with a large garden or an urban gardener nurturing a few tomato plants on your balcony, there’s always that time of the year when you look at your green tomatoes and think: “There’s no way these are turning red.” But don’t worry—that’s not a problem! In fact, it’s the perfect opportunity to turn those green tomatoes into something delicious. Forget frying—this recipe for pickled green tomatoes will make the most of your harvest and give you a tasty snack to enjoy.
How to pick green tomatoes for pickling
Listen up, everyone! We learned this the hard way, and now we’re sharing our tips and tricks to guarantee you end up with the best green tomato pickles ever. When we first made this recipe, we used fully ripe red tomatoes, and while they tasted great, they turned out all mushy—not how we like our pickles. Next, we tested it with slightly ripe tomatoes that had a bit of color, but we got less than perfect result. Then, we figured it out: we needed to use those green-as-grass ones that everyone overlooks. As they say, the third time’s the charm!
So, for this pickled tomato recipe, pick the firmest, greenest tomatoes you can find. While you can use any size tomato for canning, we recommend choosing smaller ones, just big enough to cut in half or quarters. Using large tomatoes isn’t a problem, but you’ll only fit a few in one jar. Not worth the effort, right?
A secret to making just the right amount of brine
We’ve got a secret to help you make the just the right amount of pickling brine. Forget about guessing how much brine you need based on the weight of your tomatoes—that often leads to having too much or too little.
Instead, try this:
Fill your jars with the spices, aromatics, and tomatoes first. Then, measure out the brine based on how many jars you’ve filled. This way, you’ll waste less sugar, salt, and vinegar and get the perfect amount of brine every time.
Green Tomatoes Pickling Recipe
Ingredients
The amount of brine you need depends on how many 32 oz. (1-liter) Mason jars you’ll end up using, not the weight of the tomatoes. Below are the ingredients for one 32 oz. Mason jar. To figure out the amount of brine and aromatics for your canning, just multiply these amounts by the number of jars you have.
- 1 lb green tomatoes (450 g) – more or less as needed to fill a jar
- 1 liter water (32 oz.)
- 1 ½ tbsp. pickling salt
- 1 tsp. sugar
- 1 tbsp. 7% pickling vinegar
- 4 garlic cloves
- ¼ cup young dill
- ¼ cup curly or Italian parsley
- 8 whole black peppercorns
- 2 garlic scapes optional
Instructions
Prepare the Vegetables and Herbs:
- Wash the tomatoes and garlic scapes thoroughly.
- Cut the tomatoes in half or into quarters so they open like a book.
- Wash the dill and parsley, remove the tough stems, and chop them roughly. Mix them together.
- Peel and finely chop the garlic cloves. Add them to the chopped herbs and mix well.
Fill the Jars:
- Clean and sterilize the jars.
- Put the garlic scapes (if using) and peppercorns at the bottom of each jar.
- Take a pinch of the herb and garlic mixture and stuff it into the cut parts of each tomato. Be careful not to split the tomatoes.
- Pack the stuffed tomatoes tightly into the jars.
Prepare the Pickling Brine:
- Measure 1 liter (32 oz.) of cold, clean water for each jar. Pour it into a pot.
- Measure out the salt, sugar, and vinegar based on the amounts needed for one jar. Multiply these amounts by the number of jars you are using.
- Add the salt and sugar to the pot with water.
- Bring the water to a boil and keep boiling until the salt and sugar are completely dissolved. Boil for at least 5 minutes. Then add the vinegar and turn off the heat. This is your pickling brine.
Final Steps:
- Carefully pour the brine into the jars, leaving ½ inch of space at the top. Put on the lids and tighten the bands.
- Process the jars in a hot water bath or steam canner.
Processing time guidelines for hot water bath or atmospheric steam canners
Style of Pack: Raw (in Hot Brine)| Process Time at Elevations of: | |||
| Jar Size | 0 – 1,000 ft | 1,001 – 6,000 ft | Above 6,000 ft |
| Pints (16 oz, ~500ml) | 10 min | 15 min | 20 min |
| Quarts (32 oz, ~1L) | 15 min | 20 min | 25 min |
Canning tools we use: If you are in the market for a reliable atmospheric steam canner, consider VKP brands made canners. Want to learn more? Read our steam canners review.
We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest and Instagram. And remember, sharing is caring!
Frequently asked questions
How Soon Can You Eat Pickled tomatoes?
From our experience, pickled vegetables need at least one month to fully soak up the brine and develop their flavors. Pickled green tomatoes are no different. Give them one to two months to get the best taste.
Can pickled tomatoes prepared this way go bad?
Yes, pickled tomatoes can go bad, just like other pickled veggies. Although pickling helps preserve them, things like not sealing jars properly, contamination, or storing them too long can cause spoilage. Look for signs like changes in color, a bad smell, or mold. If you see any of these, it’s best to throw them away to avoid eating spoiled food.
How can I use these pickled tomatoes?
Pickled tomatoes are a great make-ahead side dish with many uses. Here’s how you can enjoy them:
- With Grilled Meats: Serve them alongside grilled meats for a tasty mix of flavors.
- Relish: Chop them up and mix with other ingredients to make a relish for hot dogs, sausages, or burgers.
- Charcuterie Boards: Add them to a charcuterie board for a variety of tastes and textures.
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