Quick Pickled Green Tomatoes Recipe
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.
Ingredients
- 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
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
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