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Easy Pickled Green Tomatoes (quick or canning)

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Pickled green tomatoes are a delicious and tangy treat that can be enjoyed in a variety of ways. Whether you prefer them quick-pickled or canned for long-term storage, these crispy and tart green tomatoes are a versatile ingredient that can add a delightful pop of flavor to your meals.

Jars of pickled green tomatoes on a counter with spices and sliced green tomatoes surrounding them.

A great way, some would argue the best way, to preserve green tomatoes is to make green tomato pickles. While many people take their green tomatoes at the end of the year and ripen them indoors or make fried green tomatoes, these pickled delights are even better.

With a unique, tangy, salty, sweet flavor they’re the ultimate condiment you didn’t even know you were missing. Sure to impress your tastebuds, they’ll be something you add to the list of things to make every year.

What Tomatoes to Use for Pickled Green Tomatoes Recipe

Fresh, unripe green tomatoes

Firm, unripe green tomatoes of any size will work for pickling. Perfect for those green, unripe red tomatoes left in your garden right before the first frost hits and kills the vines.

This recipe is not intended for green heirloom tomatoes that are green when ripe such as green zebras. Those tomatoes are squishier and juicier than an unripe red tomato and are not suitable for pickling.

Again, any unripe red tomato will work for this recipe. The smaller tomatoes work better than the larger varieties. Pickling unripe green cherry tomatoes works super well, just cut them in half or pierce them with a fork and use them!

Larger varieties, such as beef steak tomatoes that have grown their full size will work, as long as they are unripe, but they won’t work as well as smaller tomatoes that you can halve or quarter.

Ingredients for Pickled Green Tomatoes

Ingredients to pickle green tomatoes

Geen Tomatoes – to can you’ll use 5 pounds, this will make six to seven pint jars. You can halve the recipe or even quarter it to make quick pickles if you want.

Onion – sliced onion adds a wonderful flavor to both varieties of these green tomato pickles, but you can omit it if you’d like. Sweet onions, red onions, or even yellow onions will work.

Distilled White Vinegar – you can substitute apple cider vinegar if you choose, this will give your pickles a brown cast, though. Any type of vinegar that is 5% acidity can be substituted.

Water – this is used to dilute the brine slightly. This is made with a 50/50 mix so you’ll add equal amounts of vinegar and water, regardless of how much brine you use.

Pickling Salt – This helps flavor the pickles, but it also inhibits bacterial growth.

Granulated Sugar – you can omit it from either recipe if you’d like, but it really helps improve the flavor and I find it essential for both garlic dill and bread and butter brines, but especially the bread and butter pickled green tomatoes.

Pickling spices of your choosing: for garlic dill pickled green tomatoes you’ll need either fresh dill or dill seed, pickling spice, yellow mustard seed, black peppercorns, and garlic cloves.

For bread and butter pickled green tomatoes you’ll need yellow mustard seed, celery seed, ground turmeric, allspice berries, whole cloves, and red pepper flakes.

Pickle Crisp – this is optional if you choose to can your green tomato pickles, it can help them stay crisper.

How to Make Quick Pickled Green Tomatoes

Green tomato wedges packed into a glass jar

This quick pickled green tomato recipe is quick, easy, and delicious. These refrigerator pickles are a quick pickle variation that doesn’t require any canning.

No special equipment is needed and they will keep for up to one month in the refrigerator. You can see the full recipe and steps in the printable recipe card at the bottom of the post.

Step 1: Wash Jars Wash glass jars in hot, soapy water and let them air dry. Alternatively, run them through the dishwasher. This helps remove any bacteria from the jar.

Step 2: Make the Brine To make garlic dill brine combine yellow mustard seed, black peppercorns, dill seed, granulated sugar, salt, and pickling spice with vinegar in a small saucepan and bring to a boil, allowing the sugar and salt to dissolve.

To make bread and butter brine combine salt, sugar, mustard seeds, celery seeds, allspice berries, whole cloves, and turmeric with vinegar in a small saucepan and bring to a boil. Stirring until the sugar and salt dissolves.

Remove the chosen brine from heat and set it aside while you complete the next step.

Step 3: Prepare the Tomatoes slice the green tomatoes into wedges or halves, depending on the size, and remove the stem end. Dice up onion, if using, and remove paper from garlic if using.

Step 4: Pack Jars Pack onion (if using), garlic if making garlic dill, and green tomato wedges tightly into jars.

Step 4: Add Brine After jars are packed, pour the brine over the tomatoes, making sure everything is adequately covered. Put a lid on the jar and allow it to cool to room temperature. Refrigerate for 24-72 hours before enjoying. The longer they sit, the better they will be.

Pickled Green Tomato Canning Recipe

Jars of pickled green tomatoes on a counter

If you prefer a shelf stable option, these green tomato pickles can be water bath canned! The process to make them this way is essentially the same. If you want them to be more crisp after the canning process, you can add pickle crisp to the jars.

Step 1: Prepare jars, lids, and canner. Wash jars and lids in hot, soapy water. Fill 2/3rds full with water and place in a water bath canner with a rack on the bottom and fill it with water. Bring the pot of jars to a simmer of 180°F and keep them warm while you prepare the recipe.

Step 2: Prepare the Pickle Brine. In a large saucepan, combine chosen spices with vinegar and bring to a boil over medium-high heat, making sure the sugar and salt is dissolved. Keep the mixture warm while you prepare the vegetables and pack the jars.

Step 3: Prepare the Vegetables. Slice onion, if using, halve or quarter green tomatoes, making sure they’re small, and remove paper from garlic if you’re using it.

Step 4: Pack jars. Pack hot jars tightly with onion and garlic, if using, and green tomatoes. Carefully pour hot brine over tomatoes, leaving 1/2 inch headspace. Remove any air bubbles, and adjust for proper headspace, if necessary.

Wipe rim of jar, center lid, finger tighten ring.

Step 5: Process Jars in Water Bath Canner Place packed jars in a boiling water canner, making sure the tops of the jars are covered with at least an inch of water. Place the lid on the canner and bring it to a boil. Process pint jars for 15 minutes adjusting processing time for altitude.

Turn off the heat after processing and remove the lid from the canner. Allow the jars to sit for five minutes before removing to a towel-lined counter. Allow the jars to sit for 12-24 hours before checking for a proper seal.

Store jars with rings removed, in a cool, dark place for a week before enjoying. Jars will keep 18+ months, properly stored.

How to Use Pickled Green Tomatoes

Jars of green tomato pickles

More Pickling Recipes to Try:

If you try these pickled green tomatoes, I’d love to hear about it in the comment section below! Also, I’d love it if you would leave me a recipe review on the recipe card below and tag me on Instagram with your recipe creations @therusticelk!

Jars of pickled green tomatoes on a counter with spices and sliced green tomatoes surrounding them.
Yield: Makes 6 Pints

Pickled Green Tomatoes

Prep Time: 15 minutes
Processing Time: 15 minutes
Total Time: 30 minutes

Pickled green tomatoes are a delicious blend of pickling spices and unripe tomatoes. Simple to make and a delight to eat. This is a dish you must try.

Ingredients

Basic Pickled Green Tomato Ingredients

  • 5 Pounds Green Tomatoes
  • 1 Cup Onion Slices (optional)
  • 3 Cups Distilled White Vinegar
  • 3 Cups Water
  • 1/3 Cup Pickling Salt
  • Pickle Crisp, divided, optional for canning

Bread & Butter Spice Blend

  • 1 3/4 Cup Granulated Sugar
  • 1 1/2 Tbsp Celery Seeds
  • 3 Tbsp Yellow Mustard Seed
  • 1 tsp Turmeric Powder
  • 1/2 tsp Allspice Berries
  • 1/2 tsp Whole Cloves

Garlic Dill Spice Blend

  • 3 1/2 Tbsp Dill Seeds (or add one sprig to each jar when packing)
  • 6 Garlic Cloves, peeled, crushed
  • 2 tsp Black Peppercorn
  • 1/2 Cup Granulated Sugar
  • 2 tsp Pickling Spice
  • 2 tsp Mustard Seed

Instructions

  1. Wash jars and lids in hot, soapy water or in the dishwasher. If canning, prepare the water bath canner. If making refrigerator pickles, allow the jars to air dry.
  2. Prepare the brine by combining vinegar, water, pickling salt, and desired pickle spice blend in a pot. Bring to a boil and stir, allowing the sugar and salt to dissolve.
  3. Allow the brine to cool slightly if making quick pickles, or keep it hot if making canned pickles. Prepare the vegetables by quartering or halving green tomatoes, removing the stem end and dicing up the onion if using removing paper from garlic and slightly crushing, if using.
  4. Pack onion if using, green tomatoes, garlic, and fresh dill (if using) into jars. If canning, you can add pickle crisp if desired.
  5. Pour the brine over the green tomatoes, if canning leave 1/2" of headspace, make sure the tomatoes are covered and remove any air bubbles.
  6. If making quick pickles, put the lid on the jars allow the jars to come to room temperature, and then place in the refrigerator for at least 24 hours before enjoying.
  7. If canning, wipe the rim of the jar, center the lid, and finger-tighten the ring.
  8. Place jars in the waiting water bath canner, making sure the tops of the jars are covered by at least 1 inch of water. Put the lid on the canner and bring to a boil. Process pint jars for 15 minutes, adjusting for altitude if necessary.
  9. Remove the jars from the canner after waiting 5 minutes. Test seals after 24 hours. Remove the rings and let the jars sit in a cool, dark place for at least one week before enjoying.

Notes

Altitude adjustments:
0-1,000 feet Pints: 15 Minutes
1,001-6,000 feet Pints: 20 Minutes
6,001 feet + Pints: 25 Minutes

Nutrition Information:

Yield:

80

Serving Size:

1/4 Cup

Amount Per Serving: Calories: 43Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 29mgCarbohydrates: 9gFiber: 1gSugar: 8gProtein: 1g

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L

Monday 23rd of October 2023

Why are the spices left dyed twice in these recipes?

Danielle McCoy

Tuesday 24th of October 2023

It was a glitch on the recipe card itself, I think I fixed it.

Phyllis

Thursday 12th of October 2023

Neighbor had a 5 gallon bucket of different sized green tomatoes. Recipe was "easy" and no trouble for canning so we can enjoy these in the middle of winter. I used the Bread and Butter spices and they are good, but I think next fall I will try plain sugar instead as I do not like that they look brown inside the canning jar. P.S. only used the small ones for pickling, the big ones for canning sliced green tomatoes for frying, and then the medium ones for Pomodoro Verdi sauce.

Danielle McCoy

Thursday 12th of October 2023

Plain sugar will work fine in these, the flavor will just have a bit less molasses to it. Glad you enjoyed them! The small ones are perfect for pickling.

Anne

Saturday 7th of October 2023

Hi there - would you recommend yellow or black mustard seed for the bread and butter version of this recipe? Thanks!

Danielle McCoy

Monday 9th of October 2023

Hi Anne, I would recommend yellow mustard seed as it is milder.

Toni

Wednesday 4th of October 2023

Hello from Edmonton Alberta Canada :)

We had to race against the clock last Saturday(its Wednesday night as I write this) and I'd love to try to pickle my green tomatoes. I have a ton left that are too small to slice for frying. We had to get them before the frost did, and i just have not, and will not, have time to do anything with them before this Saturday. Some have been sitting covering my kitchen table and are being eaten as they ripen. My question is as long as they are not ripe and are still very green, can I still pickle? Or would it be a better idea to just be ready next year and make jam this year? I'm thinking a water bath canning process would just make them squishy if they're already getting soft. Appreciate the help!!!!

Toni

Saturday 7th of October 2023

@Danielle McCoy, I got them done!!!! Doesn’t look like I can add a picture from my phone though. They look beautiful. I’m hoping they taste as good as they look. Thank you for sharing your recipe!!!!!

Toni

Friday 6th of October 2023

@Danielle McCoy, I think I'll try. There are still enough of them that are very firm that I should be able to get a decent batch. Seriously interested in trying these :)

Danielle McCoy

Thursday 5th of October 2023

You can pickle them as long as they are green, if they're not firm, they won't be particularly green (in my experience). They don't star super firm after water bathing, but firmer than a red tomato, if that makes sense. You can always pickle a few as quick pickles and put them in the fridge to see if you like them, they will stay more firm that way, they just won't last as long. That way you can see if you like them and pickle more next year. Or, if you have a ton and really want long-term storage, they'll be fine as long as they are green.

Rose

Tuesday 18th of October 2022

how do I make a small batch of bread and butter tomatos

Danielle McCoy

Tuesday 18th of October 2022

You can halve the recipe.

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