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. A great way to use up green tomatoes!
Pickled Green Tomatoes Recipe
I had to come up with my own way to pickle green tomatoes because I never asked mom to show me her method. 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 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 to do with 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.
- 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)
- 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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