Pickled Green Tomatoes
Pickled green tomatoes are a good answer to the last unripe fruit of the season. Firm green wedges are packed into sterilised jars with garlic, chilli and mustard seeds and covered with hot vinegar brine. The result is crunchy and sharp, and it is ready after a week in the jar. One batch of 1kg tomatoes fills three 500ml jars, and the whole job takes under an hour of active work.
- Total
- 168 h 40 min
- Prep
- 25 min
- Cook
- 15 min
- Serves
- 3 x 500ml jars
- Per 50g (about 3 wedges)
- 13kcal
Fruit, vinegar and salt in pickled green tomatoes
Unripe tomatoes are firm and tart, which is what you want here. Pick fruit that is fully green, or just starting to blush, and discard anything split or bruised. Cut them into wedges so the brine can reach every piece.
Use vinegar with at least 5% acidity so the pickles keep safely, and keep the proportion of vinegar to water as it is in the recipe. Plain sea salt gives a clear brine. Fresh dill, a bay leaf or a few coriander seeds can go in each jar for extra flavour.
Pickled green tomatoes, step by step
Tap a time to start a timer.
- Sterilise the jars Wash the jars and lids in hot soapy water and rinse well. Stand the jars on a baking tray in an oven preheated to 140°C (120°C fan), gas 1, for . Boil the lids in water for . Keep everything hot until you fill the jars.
- Prepare the tomatoes Wash and dry the tomatoes, remove the stalks and cut them into wedges about 2cm thick. Leave very small tomatoes whole but prick them once with a fork.
- Make the brine Put the vinegar, water, sugar and salt in a medium pan. Stir over a medium heat until the sugar and salt dissolve, then bring to the boil and simmer for .
- Fill the jars Divide the garlic, chilli, mustard seeds and peppercorns between the hot jars, then pack in the tomatoes tightly. Pour over the hot brine until the tomatoes are completely covered, leaving 1cm free at the top. Tap the jars to release air bubbles.
- Seal and cool Wipe the rims and seal at once. Leave the jars to cool on the worktop for about 2 hours, then label them with the date.
- Mature Store the jars in a cool, dark place for at least 1 week before opening, so the flavours develop.
Using your pickled green tomatoes
After a week the tomatoes taste sharp and a little sweet, with a firm bite. Serve them with cheese and crusty bread, in a ham sandwich or beside cold meat.
Jars of pickled red onion and pickled beetroot make good partners on the same board. Sharp, yellow mustard pickles are another classic for a ploughman's.
Common problems and fixes for Pickled Green Tomatoes
- The tomatoes turn soft and mushy.
- The tomatoes were too ripe or cut too thin. Use firm, fully green fruit, and cut them into thick wedges. Do not simmer the tomatoes in the brine, as the hot brine poured over in the jar is enough.
- Some tomatoes float above the brine.
- Pack the jars tightly, and press the tomatoes down below the surface. Top up with a little extra hot brine, because anything exposed to the air can spoil.
- The brine is cloudy.
- Table salt with anti-caking agents is the usual cause. Use pure sea salt or preserving salt.
Frequently asked questions about Pickled Green Tomatoes
How long do pickled green tomatoes keep?
Up to 6 months, unopened, in a cool dark cupboard. Once opened, keep the jar in the fridge with the tomatoes under the brine, and use within 4 weeks.
Can you use red tomatoes?
Only firm, barely ripe ones. Ripe red tomatoes are too soft and turn mushy in the hot brine. Green or just-turning tomatoes give the best crunch.
What do you serve them with?
They suit cheese and ham in sandwiches, a ploughman's lunch, burgers and grilled meat, or chopped into potato salad. The sharp vinegar cuts through rich foods.
Why are the jars sterilised?
Clean, sterile jars stop bacteria and mould from growing in the jar, which is how the pickles keep for months. Always use clean, dry utensils to take tomatoes out.
How did you like the recipe?
4.8 / 5 · 48 ratings
