Quick Pickled Green Tomatoes Recipe

Quick Pickled Green Tomatoes recipe is a great way to enjoy the early arrivals of your tomato garden.

Or is it the end of your growing season and you need a quick way to preserve some of those last tomatoes making quick pickles with those ripened tomatoes is a good way to save them from the compost pile.

If you don't have a vegetable garden no worries. You can probably be able to find a few green heirloom tomatoes in the produce section of your favorite grocery store.

What are quick pickles?

Quick pickles are also known as refrigerator pickles.

Instead of processing the pickles in a hot water bath canner after you fill your jars with pickling herbs and spices,  cover the vegetables in an easy brine that is made of vinegar, water, pickling salt and sometimes sugar you store them in the refrigerator.

Quick pickles are ready to eat sometimes in just an hour but in the case of a larger vegetable like whole pickling cucumbers or sliced green tomatoes, it is best to let them pickle for a couple of days to a week before eating. This allows the flavors to infuse the vegetable.

Quick pickles are not shelf stable meaning you can not store them in a cabinet unrefrigerated like you can with traditionally canned pickles.

They must be refrigerated and consumed in 3 to 4 months.

Quick pickling your favorite vegetables is an easy way to preserve vegetables without all the work and equipment needed to hot water bath can.

One of the best things about making quick pickles is that almost every vegetable you quick pickle will be the crispest pickle you have ever eaten.

I love making quick or refrigerator garlic dill pickles. I like to make them spicy by adding dried red pepper flakes.

How To Use Pickled Green Tomatoes

• Pickle green tomatoes can be sliced thinly and piled on a sandwich. Or add some green pickled tomato wedges to a salad.
• Serve pickled green tomatoes on a summer Cheese platter with crackers and a block of smoked cheese.
• You can use pickled green tomatoes any way you would use tomatoes or pickles.

If you have never tried making quick pickles you have no idea what you are missing.

Quick pickles whether you are pickling cucumbers, green tomatoes, or making pickled red onions (which are amazing on a chicken salad wrap, a green salad or a grilled sausage) follow the same steps.

It is as easy as boiling a pot of brine, measuring spices into a jar, stuffing that jar full of vegetables and pouring the brine over the vegetables. That is all there is to make quick or refrigerator pickles.

The flavor of those pickle vegetables depends on the herbs and spices you put into the jar.

The longer you allow the vegetables to pickle in the brine the better the flavor will be.

I made a couple of jars of my favorite Refrigerator Garlic Dill Pickles recipe last week and we have already eaten an entire jar of sliced pickles.

I have made both types of pickles - quick pickles and hot water bath canned pickles. I love the quick pickles so much better.

You can't imagine how crisp they are unless you make them yourself.

How To Make Quick Pickled Green Tomatoes

I used 3 large green tomatoes to make three jars of pickled tomatoes.

Brine Ingredients

• 3 cups 5% white Vinegar
• 1 cup 5 % apple cider vinegar
• 2 cup of water
• 4 tablespoons sugar
• 2 tablespoon pickling salt

Use white wine, apple cider, red wine or balsamic vinegar or a combination for the brine.

Mediterranean Style Spices Ingredients

For each jar you will need:

• 2 tablespoons minced fresh oregano or basil
• 2 teaspoons citrus zest
• ¼ teaspoon dried crushed red pepper flakes
• 4 garlic cloves
• 2 small bay leaves

Equipment

• 3 large canning jars
• 3 flat canning lids
• 3 canning lid bands

Directions

1. Wash and sterilize the jars. Keep them warm in the pot of hot water.
2. Rinse the tomatoes under cold water. Slice the tomatoes into wedges. For each tomato, I cut about 8 wedges depending on how large the tomato was.
3. Set the sliced tomatoes aside.
4. Measure the brine ingredients into a large pot and bring to a boil, reduce the heat and simmer for 3 minutes.
5. Keep the brine hot while packing the canning jars with the tomatoes and spices.
6. Remove one jar from the hot water at a time and place the pickling spices into the jar.
7. Pack the tomato wedges tightly into the jar.
8. Pour the hot brine over the tomatoes wedges and spices in the jar leaving a ¼ inch headspace.
9. Wipe the jar rim with a paper towel and place a flat lid on the jar. Screw a canning jar band onto the filled jar.
10. Repeat filling all of the jars. Allow the jars to cool to room temperature.
11. Place the cooled jars into the refrigerator.
12. Allow to pickle at a minimum of 24 hours before eating, best after 5 to 7 days.
13. Makes three 16 oz Pint Jars

More quick pickles

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Quick Pickled Green Tomatoes Recipe

Arlene Mobley - Flour On My Face

Use a few green tomatoes to make this quick pickled green tomatoes recipe. Pick them from your garden or buy the green un-ripened tomatoes at the farmers market. A great way to preserve green tomatoes. Pickled green tomatoes are great on sandwiches and salads.

5 from 6 votes

Rate this Recipe

Print Recipe Pin Recipe Save Recipe Saved!

Click here to add your own private recipe notes.

Cook ModePrevent your screen from going dark

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Course Condiment, DIY

Cuisine Mediterranean

Servings 3 Quarts

Calories 183 kcal

Ingredients  

1x2x3x

• ▢ 3 large You will need 3 large green tomatoes (to make 3 jars of pickled tomatoes.)

Quick Pickled Green Tomatoes Brine Ingredients

• ▢ 3 cups 5% white Vinegar
• ▢ 1 cup 5% apple cider vinegar
• ▢ 2 cup water
• ▢ 4 tablespoons sugar
• ▢ 2 tablespoon pickling salt

Mediterranean Style Pickling Spice Ingredients For each jar you will need:

• ▢ 2 tablespoons minced fresh oregano or basil
• ▢ 2 teaspoons citrus zest (lemon or lime)
• ▢ ¼ teaspoon dried crushed red pepper flakes
• ▢ 4 cloves garlic cloves
• ▢ 2 small small bay leaves

Follow Flour On My Face on Pinterest

Instructions 

Prep the jars

• Wash and sterilize the jars. Keep them warm in the pot of hot water.

Recipe Prep

• Rinse the tomatoes under cold water.
• Slice the tomatoes into wedges. For each tomato, I cut about 8 wedges depending on how large the tomato is.
• Set the sliced tomatoes aside.
• Measure the brine ingredients into a large pot and bring to a boil, reduce the heat and simmer for 3 minutes. Keep the brine hot while packing the canning jars with the tomatoes and spices.
• Remove one jar from the hot water at a time and place the pickling spices into the jar.
• Pack the tomato wedges tightly into the jar.
• Pour the hot brine over the tomatoes wedges and spices in the jar leaving a ¼ inch headspace.
• Use a chop stick to remove the bubbles in the jar. Add more brine of needed.
• Wipe the jar rim with a paper towel and place a flat lid on the jar. Screw a canning jar band onto the filled jar. Repeat filling all of the jars.
• Allow the jars to cool to room temperature.
• Place the cooled jars into the refrigerator.
• Allow to pickle at a minimum of 24 hours before eating, best after 5 to 7 days.
• Makes three 16 oz Pint Jars

Video

Recipe Expert Tips

• Recipe inspirations from the New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes.
• Allow to pickle at a minimum 24 hours before eating, best after 5 to 7 days to allow the flavors to develop. 
• Instead of using apple cider vinegar you can use white wine vinegar, red wine, balsamic vinegar or a combination for the brine.

Nutrition

Serving: 1JarCalories: 183kcalCarbohydrates: 30gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 4696mgPotassium: 500mgFiber: 4gSugar: 24gVitamin A: 1280IUVitamin C: 46mgCalcium: 116mgIron: 3mg

Tried this recipe?Share a picture on Instagram and tag @flouronmyface2