Pickled Green Tomatoes

pickled green tomatoes

You may already be familiar with pickled green tomatoes – they are common in many New York delis. However, if you’re one of those folks whose understanding of pickles is limited to cucumbers, try these! This is the time of year when gardeners race the frosts to harvest every possible tomato – ripe or not – and then must find uses for the green ones.

These are dill pickles, as certain folks in this household are nuts about dill. This version uses dill seed, so any time you have green tomatoes you can make these pickles: no need to wait for flowing heads of the dill plant.

To make approximately 6 jars:

Sterilize jars and prepare lids. Combine vinegar, water, and salt in a pan with a pouring lip; bring to a boil. Prepare jars with the seasonings in each.

Remove stem dimples from the tomatoes, and cut them into wedges. Pack the wedges tightly into the jars. Pour the brine slowly over the wedges, leaving one half-inch headspace. Use a wooden or plastic tool to remove air bubbles, and add more brine if needed. Wipe rims, apply lids, and screw on bands.

Process 10 minutes in a boiling water bath. Let jars cool on a towel-lined countertop. Let rest for at least one week before eating; the flavors need time to meld.

Store in a cool, dark place for up to a year.

pickled green tomatoes

Pickled Green Tomatoes

Course: Pickles
Cuisine: American
Keyword: pickle, green tomatoes
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 6 pint jars
Pickled green tomatoes with dill
Print Recipe

Ingredients

  • 2 lbs green tomates

FOR THE BRINE:

  • 2 cups white vinegar
  • 2 cups water
  • 2 tbsp fine pickling salt

PUT IN EACH PINT JAR:

  • 1/2 tsp dill seed
  • 1 clove garlic, peeled
  • scant ¼ tsp black peppercoens
  • 1 small bay leaf

Instructions

  • Sterilize jars and prepare lids. Combine vinegar, water, and salt in a pan with a pouring lip; bring to a boil. Prepare jars with the seasonings in each.
  • Remove stem dimples from the tomatoes, and cut them into wedges. Pack the wedges tightly into the jars. Pour the brine slowly over the wedges, leaving one half-inch headspace. Use a wooden or plastic tool to remove air bubbles, and add more brine if needed. Wipe rims, apply lids, and screw on bands.
  • Process 10 minutes in a boiling water bath. Let jars cool on a towel-lined countertop. Let rest for at least one week before eating; the flavors need time to meld.
  • Store in a cool, dark place for up to a year.

2 Comments

  1. I want to make the brine for pickled green tomatoes but not use it right away. Can that be done or does it have to be used right away?

    • You could make the brine ahead of time, and refrigerate it – but before you pour it over the green tomatoes, bring it to the boil, and make sure all the salt is dissolved.

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Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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