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Not sure what to do with all those green tomatoes? It’s a common problem, especially at the end of the growing season when tomatoes don’t have time to ripen before the first frost hits. Some people also pick them early to protect them from pests or hungry animals.
Green tomatoes are perfectly edible, though they have a tart flavor and a firmer texture compared to ripe ones. If you’ve ended up with more green tomatoes than you can ripen, pickling is a fantastic way to make use of them. While pickled green tomatoes aren’t as crunchy as cucumbers, they’re a tasty addition to burgers, hot dogs, or sandwiches.
Here’s a simple pickled tomato recipe you’re going to love.
Ingredients
- 1 pound green tomatoes
- 2-3 garlic cloves
- 1 ½ tsp salt
- 1/2 cup vinegar
- 1 teaspoon cracked black pepper
- ½ tsp dried dill
- 1 tsp oregano
- 1 tbsp olive oil
Step by Step on Pickling Green Tomatoes
- Wash the tomatoes and cut them into evenly sized pieces. Sprinkle with salt and set them aside.
- In a saucepan, combine the water, vinegar, and sea salt. Bring to a boil, stirring until the salt dissolves.
- Place the tomatoes in a mason jar with minced garlic, oregano, dill, black pepper, and oil.
- Pour the hot brine over the tomatoes until they are fully submerged.
- Seal the jar and refrigerate for 24 hours before enjoying your pickled tomatoes!
Other Recipes You Might Like
- How to Make Pickled Beets
- How to Harvest and Store Radishes The Right Way
- How to Make Homemade Sauerkraut
- Easy Homemade Spicy Pickle Recipe
- How to Make Pickled Eggplant
How to Store Pickled Green Tomatoes
To store pickled green tomatoes, transfer them to an airtight container or sterilized jar and refrigerate. They should stay fresh for about a month in the fridge. If properly sealed, you can keep them in a pantry or cabinet at room temperature. A tight seal is crucial for preserving the pickled green tomatoes and maintaining its freshness for longer.
