Tangy Pickled Green Tomatoes are something I always look forward to in late Summer. The tomatoes retain their crunch and take on the flavor of the dill and garlic. So keep this Pickled Green Tomatoes Recipe handy for when you have green tomatoes left on the vine.
Pickled Green Tomatoes Recipe
Mom was not the type to use written recipes. As mentioned in my cookbook, every recipe was filed away in her amazing brain. Pickled green tomatoes aren’t even mentioned in my cookbook, Mom’s Authentic Assyrian recipes.
How do you make green tomato pickles?
Ingredients
- 1 lb. green Roma tomatoes
- 3 cloves garlic
- 2 serrano peppers (optional)
- 2 bay leaves (optional)
- 1/2 cup white vinegar
- 3/4 cup boiling water
- 1 T sea salt
- 1 tsp sugar
- 1 24 oz wide-mouth jar (or 3-8
Instructions
Sterilize the jar or jars and lids in boiling water, while you prepare the vegetables.
Wash and slice the tomatoes in half or quarters, depending on the size of the tomatoes. Peel and slice the garlic cloves, and slice the serranos down the middle.
Pack the tomatoes, garlic and serrano peppers tightly inside the sterilized jar, then add the bay leaves and dill.
Boil the water and add to the vinegar. Stir in the salt and sugar until completely dissolved.
Carefully pour the liquid into the jars until the tomatoes are completely submerged. Seal jar tightly and place it in the refrigerator for a week to allow the tomatoes to pickle.
What can I do with my green tomatoes?
Home-grown tomatoes are perfect to use in salsa, salads, and to make Sun-Dried Tomatoes. But what can you do with unripe, green tomatoes? Let’s take a look at some possibilities:
- Bake them in a green tomato pie (which tastes similar to apple pie).
- Sliced and breaded green tomatoes can be used to make fried green tomatoes, a Southern favorite.
- You can even use them to make jam.
- Or, do what I do, use the green tomatoes to make pickled tomatoes!
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Pickled Green Tomatoes (Toorsheyeh)
Ingredients
- 1 lb. green Roma tomatoes
- 3 cloves garlic
- 2 serrano peppers (optional)
- 2 bay leaves (optional)
- 1/2 cup white vinegar
- 3/4 cup boiling water
- 1 T sea salt
- 1 tsp sugar
- 1 24 oz wide-mouth jar (or 3-8 oz jars)
- 2-3 sprigs fresh dill
Instructions
- Sterilize the jar or jars and lids in boiling water, while you prepare the vegetables.
- Wash and slice the tomatoes in half or quarters, depending on the size of the tomatoes. Peel and slice the garlic cloves, and slice the serranos down the middle.
- Pack the tomatoes, garlic and serrano peppers tightly inside the sterilized jar, then add the bay leaves and dill.
- Boil the water and add to the vinegar. Stir in the salt and sugar until completely dissolved. Carefully pour the liquid into the jars until the tomatoes are completely submerged. Seal jar tightly and place in the refrigerator for a week to allow the tomatoes to pickle.
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