If you have some green tomatoes on your vines now, chances are that some of them won’t ripen red before the first frost.
So this might be a good time to pluck those green babies from the vine and make some quick pickled green tomatoes! Some people call these refrigerator pickled green tomatoes.
No matter what you call them, you’ll end up with some crunchy, briney, tangy condiments that are way better than store-bought. These homemade quick pickled green tomatoes will complement burgers, sandwiches, and pretty much anything else where you would use regular pickles. Stay tuned, because tomorrow I’ll be posting a rad recipe for shrimp spring rolls made with these tasty quick pickled green tomatoes!
Yes, this is a quick pickling recipe, so no special canning equipment or tedious sterilization process is needed. Simply slice your green tomatoes 1/4th to 1/3rd inches thick. Then grab some clean jars and lids (I used recycled condiment and jam jars that I previously ran through the dishwasher) and gently pack your green tomato slices in the jars.
Because I love onions, I added some of those sliced, but the onions are totally optional. To your jars stuffed with sliced green tomatoes, add your vinegar brine. The brine is where you can get a little creative. I made this brine simple, mixing just white vinegar with kosher salt, a bit of sugar, black peppercorns, and a few bay leaves. But you could use cider vinegar, herbs like tarragon or dill, and additions like mustard seed. I saw this recipe that calls for some bourbon, and this post written by a gardener obviously drowning in green tomatoes mentions a recipe made with curry powder and another with Szechuan peppercorns…I am intrigued.
The quick pickled green tomatoes shown above had just been made, and you can see are still a bright green. The photo below shows the same jars after they were in the refrigerator for eight days.
As you can see, the tomatoes have lost their bright green color, but I promise that they’re still just as crunchy…not at all soggy like most store-bought pickled condiments. The salty tanginess and crunchiness of these quick pickled green tomatoes makes them addictive. They’ll keep for up to six weeks in the fridge, but because they’re so good, they’ll probably all be eaten before then!
Here’s the recipe:
- 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
- Slice green tomatoes ¼th to ⅓rd inch thick
- Gently pack and wedge sliced tomatoes into clean jars that have lids
- 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.
- Carefully pour brine over tomatoes in jars to within ¼th inch of top.
- Screw on jar lids and refrigerate.
- Wait at least three days before eating.
- Quick pickles green tomatoes will keep in the refrigerator for six weeks.
I hope you’ll give quick pickled green tomatoes a try!