Pickled Green Tomatoes
Pickled green tomatoes are a great way to use up those end of the season unripe tomatoes! These tangy, crisp treats are the perfect addition to sandwiches, salads, or enjoyed straight from the jar for a flavorful twist on a classic snack.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Water (- hot)
- 1 cup Distilled white vinegar
- 1 tbsp Kosher salt (- or Pickling salt)
- 1 tsp Sugar
- 1 lbs Green unripe tomatoes
- 1-2 Garlic cloves (- peeled, and root end cut off)
- 1 Bay leaf
- ½ tsp Black peppercorns
- ½ tsp Mustard seed (- yellow or black)
- 1 Sprig of dill
Instructions
- 1
Pickling Solution: Make the pickling solution by combining warm water, vinegar, salt and sugar. Using a whisk, stir to dissolve.
- 2
Prepare Tomatoes: Cut any larger tomatoes into chunks and smaller tomatoes in halves. You want to expose some of the interior so that they pickle all the way through.
- 3
Pack: In the jar, place the garlic, bay leaf, spices and fresh dill. Pack as many green tomatoes in there as you can.
- 4
Pour: Carefully pour the pickling solution over the tomatoes. Tap the jar to release any air bubbles. Seal and refrigerate. You can start enjoying them within 2 days, but I recommend waiting at least 5 days.