Go Back Email Link
+ servings
Closeup photo of a mason jar filled with pickled green tomatoes.

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 3 votes
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Condiment, DIY
Cuisine Mediterranean
Servings 3 Quarts
Calories 183 kcal

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
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

Notes

  • 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: 1Jar | Calories: 183kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 4696mg | Potassium: 500mg | Fiber: 4g | Sugar: 24g | Vitamin A: 1280IU | Vitamin C: 46mg | Calcium: 116mg | Iron: 3mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2