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    You Are Here Home » Pickling and Preserving Recipes

    Published: May 25, 2017 Updated: Apr 2, 2022 by Hilda Sterner | This post may contain affiliate links Leave a Comment

    Pickled Green Tomatoes Recipe

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    pickled green tomatoes

    I always look forward to these Tangy Pickled Green Tomatoes come late Summer. The tomatoes retain their crunch and take on the flavor of the dill and garlic. Talk about a great way to use up green tomatoes! And if you have an abundance of ripe cherry tomatoes, make sure you try my cherry tomato confit recipe.

    pickled green tomatoes in a jar with red tomatoes in the background

    Althoug my mom used to make these delicious pickled tomatoes, she never showed me how. I had to figure it out on my own.

    Mom was not the type to use written recipes, or write anything down. As mentioned in my cookbook, every recipe was filed away in her amazing brain.

    How to make green tomato pickles

    Step 1 | Sterilize Jars

    Sterilize the jar or jars and lids in boiling water, while you prepare the vegetables.

    a pot of jars being sterilized in boiling water

    Step 2 | Prepare 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.

    sliced green tomatoes

    Step 3 | Pack Jars

    Pack the tomatoes, garlic and serrano peppers tightly inside the sterilized jar, then add the bay leaves and dill.

    green tomatoes in a mason jar over a blue towel

    Step 4 | Prepare Pickling Solution

    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 the jars tightly and place them in the refrigerator for a week to allow the tomatoes to pickle.

    pickled green tomatoes

    Recipe FAQ's and Expert Tips

    Home-grown tomatoes are perfect to use in salsa, salads, and to make Sun-Dried Tomatoes with. 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.
    • Use them to make tomato jam.

    Or, do what I do, use the green tomatoes to make pickled tomatoes!


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    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

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    📖 Recipe

    pickled green tomatoes

    Pickled Green Tomatoes (Toorsheyeh)

    A great way to use up leftover green tomatoes at the end of the growing season.
    5 from 3 votes
    Print Rate
    Course: Side Dish
    Cuisine: Assyrian, Middle Eastern
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 12 servings
    Calories: 11kcal

    Ingredients

    • 1 lb. green Roma tomatoes
    • 3 cloves garlic
    • 2 serrano peppers (optional)
    • 2 bay leaves (optional)
    • ½ cup white vinegar
    • ¾ cup boiling water
    • 1 T sea salt
    • 1 teaspoon 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.

    Nutrition

    Serving: 0g | Calories: 11kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    Hi, I'm Hilda! I'm the creator of Hilda's Kitchen Blog, author of Mom's Authentic Assyrian Recipes, and a recipe contributor to Brian Baumgartner's Seriously Good Chili Cookbook (AKA Kevin Malone, from The Office).

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