Pickled Green Tomatoes Recipe

This Pickled Green Tomatoes Recipe is a simple refrigerator pickle made with green tomatoes, vinegar, water, kosher salt, coriander seeds, black peppercorns, and garlic. It is a good way to use firm green tomatoes before they ripen, especially at the end of the growing season.

What Are Pickled Green Tomatoes?

Pickled green tomatoes are unripe tomatoes packed in a vinegar brine until they become crisp, tart, and salty. They are different from ripe tomato pickles because green tomatoes are firmer and less juicy, which helps them hold their shape in the jar.

This recipe uses a simple brine made with:

• White vinegar
• Water
• Kosher salt
• Coriander seeds
• Black peppercorns
• Garlic

The tomatoes can be sliced into rounds or cut into wedges. Rounds are great for sandwiches and burgers, while wedges work well for snacking or serving on a pickle plate.

What Are Pickled Green Tomatoes Good For?

Pickled green tomatoes are useful anywhere you would normally want something crisp and acidic. They cut through rich food well and add texture without needing much else.

Good ways to use them include:

• Burgers
• Hot dogs
• Sandwiches
• Fried chicken sandwiches
• Charcuterie boards
• Grain bowls
• Salads
• Tacos
• Deviled eggs
• Potato salad
• Tuna salad
• Pimento cheese sandwiches

They are also good straight from the jar, especially after they have had at least 24 hours to sit in the brine.

What Can I Do With An Abundance Of Green Tomatoes?

If you have a lot of green tomatoes, pickling is one of the easiest ways to use them before they soften. Green tomatoes are firm, tart, and sturdy, so they work well in recipes that need texture.

A few good ways to use extra green tomatoes:

• Make pickled green tomatoes
• Fry them
• Chop them into relish
• Add them to salsa
• Cook them into chutney
• Slice them for sandwiches
• Use them in a green tomato pie
• Roast them with onions and peppers

Pickling is especially helpful because it gives you something you can keep in the refrigerator and use over the next couple of weeks. It is also less work than canning when you only have a small batch.

Storage Instructions

Let the jars cool on the counter, then move them to the refrigerator.

• Refrigerator: Store pickled green tomatoes in a sealed jar for up to 2 weeks.
• Best Timing: Wait at least 24 hours before eating.
• Brine Coverage: Keep the tomatoes covered with brine while stored.
• Serving: Use a clean fork each time you remove tomatoes from the jar.
• Freezer: Freezing is not recommended. The tomatoes will lose their crisp texture.
• Room Temperature: Do not store these at room temperature. They are refrigerator pickles.

Discard the pickled green tomatoes if the brine becomes cloudy in an unusual way, the jar smells off, or you see mold.