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.
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.
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.
Step 3 | Pack Jars
Pack the tomatoes, garlic and serrano peppers tightly inside the sterilized jar, then add the bay leaves and dill.
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.
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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Pickled Green Tomatoes (Toorsheyeh)
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.
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