Pickled Green Tomatoes
This pickled green tomatoes recipe is easy, delicious, and a great way to use up leftover green tomatoes at the end of the growing season!
Servings: 24 servings
Calories: 14kcal
Ingredients
- 2 lbs green tomatoes
- 8 cloves garlic
- 4 serrano peppers (optional)
- 1½ cups white distilled vinegar
- 2¼ cups water
- 2 tablespoon sea salt
- 1 teaspoon sugar
- fresh dill
Instructions
Sterilize Jars
- Wash jar lids and collars in hot soapy water, then sterilize jars in boiling water for ten minutes
Prepare Vegetables
- Wash tomatoes, core, and slice into quarters. Peel and slice garlic cloves in half. Slice peppers into slices or slice in half, down the middle. Finally, wash fresh dill.
Pack Jars
- Divide tomatoes, garlic, dill, and peppers tightly inside the sterilized jars, taking time to layer all the ingredients.
- Add water, vinegar, salt, and sugar to a small saucepan. Whisk to dissolve the salt and sugar, as you bring the solutions to a boil over medium high heat. Cool brine.
- Pour pickling liquid into the packed jars, leaving ¼ inch headspace. Wipe the rims and seal the jars. Refrigerate for 3 days to allow the flavors to come together.
Notes
- Choose small, firm green tomatoes to ensure a crunchy texture.
- Alum can be added to enhance the texture.
- If you're using garden-grown dill, make sure you inspect it closely for aphids before adding it to the pickles! Aphids seem to love dill.
- Plum tomatoes and Roma tomatoes are excellent pickling options. Firm green cherry tomatoes can also be used.
- Pickled green tomatoes can be safely stored in a refrigerator for up to one month.
Nutrition
Serving: 1serving | Calories: 14kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 588mg | Potassium: 85mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 252IU | Vitamin C: 10mg | Calcium: 9mg | Iron: 0.2mg