Quick Pickled Green Tomatoes
Prep time
Cook time
Total time
Sliced green tomatoes are made into quick pickles with a vinegar and salt brine mixture that requires no special canning equipment or methods
Recipe type: Condiment
Cuisine: American
  • 2 to 2 and ½ pounds green tomatoes, washed
  • 2 cups vinegar, either distilled white vinegar or cider vinegar
  • 1 cup water
  • 3 tablespoons kosher salt (or 1 and ½ tablespoons regular table salt)
  • 3 teaspoons sugar
  • 2 teaspoons black peppercorns
  • 4 dried bay leaves
  1. Slice green tomatoes ¼th to ⅓rd inch thick
  2. Gently pack and wedge sliced tomatoes into clean jars that have lids
  3. For the vinegar brine, combine all ingredients except tomatoes and bring to boil in medium saucepan, stirring until salt and sugar are dissolved. Remove brine from heat and let steep for ten minutes.
  4. Carefully pour brine over tomatoes in jars to within ¼th inch of top.
  5. Screw on jar lids and refrigerate.
  6. Wait at least three days before eating.
  7. Quick pickles green tomatoes will keep in the refrigerator for six weeks.
Recipe by GINGER WROOT at http://gingerwroot.com/quick-pickled-green-tomatoes/