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Pickled Green Tomatoes

Name: Pickled Green Tomatoes
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 10 servings
Cuisine: Pickled Green Tomatoes
Ingredients: 1 kg green tomatoes; 500 ml white vinegar; 250 ml water; 50 g granulated sugar; 30 g sea salt; 2 cloves garlic; 5 g mustard seeds; 2 g black peppercorns; 1 fresh chilli

Pickled Green Tomatoes are a tangy and crunchy way to preserve unripe tomatoes from the garden. This recipe uses basic ingredients like vinegar, salt, and spices to create a delicious condiment. You can serve these tomatoes with sandwiches, salads or as a side dish for dinner. It is a simple method that helps prevent food waste at the end of the growing season.

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Why you should try pickled green tomatoes

Making Pickled Green Tomatoes is a great way to use up fruit that will not ripen before the first frost. The vinegar brine keeps the tomatoes firm and gives them a sharp flavour. You can easily adjust the spices to suit your own taste preferences. These preserves stay fresh for a long time when stored in a cool place.

How to make pickled green tomatoes

Step 1

Prepare tomatoes: Wash the green tomatoes and remove any stems or leaves. Cut the tomatoes into thick slices or wedges depending on your preference. Peel the garlic cloves and slice the chilli if you want extra heat in the jars.

Step 2

Make brine: Pour the vinegar, water, sugar, and salt into a large saucepan. Bring the liquid to a boil over medium heat while stirring to dissolve the sugar and salt. Add the mustard seeds and peppercorns to the boiling brine.

Step 3

Fill jars: Pack the sliced tomatoes tightly into your sterilised glass jars along with the garlic and chilli. Carefully pour the hot vinegar mixture over the tomatoes until they are completely covered. Leave a small gap at the top of each jar before closing the lids.

Step 4

Cool and store: Let the jars cool down to room temperature on the kitchen counter. Move the jars to the fridge or a cool cellar once they are cold. Allow the Pickled Green Tomatoes to sit for at least one week before eating to develop the best flavour.

Tips to make pickled green tomatoes even better

Ensure that you only use firm green tomatoes for this recipe as soft ones may become mushy in the brine. You can add fresh dill or bay leaves to the jars for extra aroma. If you prefer a sweeter taste, you can increase the amount of sugar slightly. Sterilising your jars properly is the most important step to make sure your Pickled Green Tomatoes last for several months. Always use a clean fork when taking tomatoes out of the jar to avoid contamination. This recipe works well with both large tomatoes and cherry tomatoes as long as they are unripe.

You may also like homemade red cabbage salad, potato gratin or bean salad.

Ingredients

servings

Adjust quantity

1 kg green tomatoes
500 ml white vinegar
250 ml water
50 g granulated sugar
30 g sea salt
2 cloves garlic
5 g mustard seeds
2 g black peppercorns
1 fresh chilli

Cooking time

Nutrition information

NUTRITIONper serving

Energy:159 kJ / 38 kcal
Fat:0 g
- of which saturates:0 g
Carbohydrates:9 g
- of which sugars:7 g
Protein:1 g
Fibre:2 g
Salt:3 g

These Pickled Green Tomatoes will stay fresh for up to three months if kept in the refrigerator. Make sure the tomatoes are always covered by the vinegar brine to prevent spoilage. Always use clean utensils to remove them from the jar to keep them fresh.

Can I use red tomatoes for Pickled Green Tomatoes?

It is best to use firm green fruit because red tomatoes are too soft and will lose their texture during the pickling process. Pickled Green Tomatoes rely on the firmness of the unripe fruit to stay crunchy. Using red tomatoes would result in a very soft and mushy preserve.

What can I serve with these pickled tomatoes?

Pickled Green Tomatoes are excellent when served alongside grilled meats or inside a cheese sandwich. They also work very well as a topping for burgers or chopped into a potato salad. The sharp vinegar flavour cuts through rich foods perfectly.