Pickled green tomatoes, four different ways
Fermenting & Pickling, Recipes

4 Ways to Pickled Green Tomatoes

I am drowning in tomatoes. Crunchy, tart, green cherry tomatoes. Correction, I was. By the time you read this, I’m well on my way to Pagosa Springs, Colorado, via a 10-day-ish road trip through Utah, Arizona, Colorado, and New Mexico.

But this road trip was the impetus for the mad harvest last week of my rogue tomato plants, which have been exploding with fruit all summer long. When you’re away for 10 days, things on the homefront can feel a little stressful. Who will water the garden, who will weed the beds, who will check for pests and trim off the dead stuff and pluck all the ripe veggies so they don’t waste away?

When I saw the hundreds of green tomatoes hanging off the vines, just days away from ripening, my other thought was — who will eat all of that?!

And so, just three days before I was set to leave, I spent a sweaty afternoon picking as many green cherry tomatoes off my plants as I could, hoping to preserve them so I wouldn’t come home to a mass of over-ripened, rotting fruit.

55 pounds of green cherry tomatoes

The final tally came to 55 pounds. When you’re talking about cherry tomatoes, 55 pounds is a lot of tomatoes. I nearly tweaked my back hauling the harvest from the garden up to the house. (I know, I know — cue the violins.)

55 pounds of green cherry tomatoes

Since I didn’t have time to get creative and whip up some relish or chutney, I decided to pickle all of them — I can always turn those preserved tomatoes into relish later on. And because I was canning up a storm (32 quarts in all), I pickled them four different ways so I wouldn’t get too sick of them come next summer.

Guess what everybody’s getting for Christmas this year?

Green cherry tomato

4 Ways to Pickled Green Tomatoes

Makes 1 quart

Ingredients

For every quart jar, you will need approximately 1 1/2 pounds of green cherry tomatoes.

For the Brine
1 cup white distilled vinegar (5% acidity)
1 cup water
1 tablespoon kosher salt

Basic Pickling Spice
1 teaspoon yellow mustard seeds
1 teaspoon celery seeds
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1/2 teaspoon whole allspice

Dilly Garlicky Pickling Spice
2 teaspoons dill seeds
1 teaspoon black peppercorns
1 bay leaf
4 cloves garlic, peeled

Hot ‘n Spicy Pickling Spice
1 teaspoon black peppercorns
1 teaspoon Szechuan peppercorns *
1 teaspoon brown mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon red pepper flakes

Curried Pickling Spice **
1 teaspoon curry powder
1/4 cup packed brown sugar
1/4 teaspoon cumin seeds
1/4 teaspoon whole allspice
3/4 inch fresh ginger root, sliced into thin coins

Method

Wash, dry, and slice cherry tomatoes in half.

Wash and dry your green tomatoes

Slice that mountain of green tomatoes

In a saucepan, bring all the brine ingredients to a gentle boil.

Fill a hot, clean quart jar with the pickling spice mix of your choice. Funnel in the tomato halves and pack the jar tightly.

Add pickling spices to jars

Funnel in tomatoes and pack jars tightly

Pack jars tightly

Pour the hot brine over the tomatoes, covering them completely and leaving 1/2-inch headspace. Stick a chopstick into the jar and move it around to release any trapped air bubbles (a process called “bubbling”).

Bubble the jars with a chopstick to release trapped air bubbles

Wipe the rim clean, seal with a lid and band, and process in a boiling water bath for 15 minutes (adjust time for altitude as needed).

Store the jar in a cool, dark place. The green tomatoes will be perfectly pickled in about three weeks. Add to sandwiches, hot dogs, burgers, steaks, potatoes, or anywhere you would normally use relish. For a unique kick, you can even top off a Bloody Mary or dirty martini with a pickled green tomato garnish!

* Szechuan peppercorns can be found at well-stocked Chinese or Vietnamese supermarkets in the spice aisle.

** When making curried and pickled green tomatoes, bring the brine ingredients, curry powder, and brown sugar to a boil. Stir until the spices dissolve completely. Fill a hot, clean quart jar with cumin seeds, whole allspice, and ginger coins; pack jar with tomatoes; then pour the hot brine mixture over the tomatoes.

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  • Jimi

    Once opened should these be refrigerated or will the vinegar still keep them stable?

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  • Liza

    I eaten pickled green cherries without it being cut up. The gentleman what brought just marvelous pickles to church pot luck told me to use my fav pickling recipe & do nothing else with the tomatoes but pickle like you do any vegetable.

  • Kelly Curdie

    I am wanting to process in pint jars instead of quart. Does the process time change?

  • Carroll Curtis

    The tomatoes tend to float and it is hard to get them completely covered with the brine. Will they be OK if a small fraction of tomato is above the brine?

    • As long as they’re properly canned in the water bath, they’ll be shelf stable. You can periodically give the jar a shake to make sure all the tomatoes are infused with brine.

  • tee

    Do I have to add lemon juice to the jars so the tomatoes don’t go bad after canning?

    • Correct. The lemon juice raises the acidity for safe canning.

      • Carroll Curtis

        I do not see lemon juice listed as an ingredient. Did I miss something?

        • My mistake, I thought the previous comment was referring to another recipe. No,
          you do not need to add lemon juice. The vinegar in the brine makes this
          acidic enough for safe canning.

    • My mistake, I thought this comment was referring to another recipe. (I answer comments held in a moderation queue, not on the page itself.) No, you do not need to add lemon juice. The vinegar in the brine makes this acidic enough for safe canning.

  • dan

    can green tomatoes be pickled in a cold pack method?? I use Dill pickle mix and just fill the jars with assorted veggies and pour the bubbling brine over into the jars and let them seal on their own when they cool down. been doing it that way for 4 yrs but have never tried doing green tomatoes.

    • Hi, this recipe IS for cold-pack pickles. The cold-pack method still requires water bath canning for safe long-term storage, but you can certainly do it your way and refrigerate any jars that don’t properly seal.

  • Henry E Riehl

    Do tomatoes prepared in such a manner ferment and yield probiotics? By early-October I am always overwhelmed my a cornucopia of green tomatoes. I ferment cabbage and pickles and would love to add to these great sources of probiotics.

    • These are vinegar-based pickles, so they will not ferment. However, tomatoes CAN be fermented using standard fermentation methods.

  • John Dante Mazzone

    Tried this. ended up with 6 jars of very mushy tomatoes. Inedible. 15 minutes?

    • The processing time is correct for quart-size jars (processed at sea level). These pickled green tomatoes are not meant to be crisp, they should be soft but still pleasant. Different factors can affect the outcome, including the quality of tomatoes you started with, how much water they contained, even your definition of “very mushy.” If you prefer crisp pickles, you can skip the processing and turn them into refrigerator pickles. You can also try adding Pickle Crisp (calcium chloride) to your next batch, but I’m uncertain how that would turn out as I’ve never used it for tomatoes.

  • Ramina Kol

    Hi Linda. We loved your recipe but found it a little too vinegary for cucumbers/pickles. Do you think it is safe to reduced the vinegar to 3/4 of a cup instead of 1? Thank you.

    • It’s not safe canning practice to reduce the vinegar. However, if you eat the pickles right away after canning, it should keep in the fridge for a week or so (that’s a conservative estimate).

  • Timbo

    First time I’ve been to your site, and I’m just an old southern boy. So I don’t mean to insult any of your fans that post here, but come on. The recipes I’ve read here are about as plan and simple as any I’ve seen anywhere. People, slow down, read the directions, and thank Miss Linda for all she’s done to share some very good recipes with us. I thank you for it all Linda…….Tim

    • I appreciate the kind words, Tim! And welcome!

    • Garraidh

      I was just thinking the same thing, and I’m a Yankee boy. Lol. (Although my granddaddy was born and raised in Lynchburg TN and I have a few kinfolk down there.) People just don’t seem to take the time to actually read things from Once upon a time to The End anymore.

  • Marcos Munoz

    I prefer to leave the cherry tomatoes whole. Is there a way to do this?

    • Yes, you can leave your cherry tomatoes whole (you just won’t be able to fit as many in the jar).

    • tee

      poke a few holes in the tomatoes first so that the brine can really get in there 🙂

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  • Matt

    Last question. The brown sugar did not dissolve till after I processed them and noticed it at the bottom. Total crisis or ok? This is my first attempt at pickeling

    • The sugar was supposed to be boiled in the brine until it dissolved (as stated in the directions). The flavor might be a bit uneven but it’s not a crisis. If your jar sealed properly, the pickles will last a long time but should ideally be used within 1 year for optimal quality. If you wanted these pickles crisp, simply store the jar in the fridge without processing it.

      • matt

        yeah i saw that note after i finished haha….flash backs from every teacher i ever head went through my head….read everything before you start:-)

        awesome thanks!!!!

  • Matt

    Also how long will these keep?

  • Matt

    What would I do if I wanted to make these crispy

    • gopher0

      Pickle Crisp

    • Mary Wise

      For crispy pickles: Soak sliced tomatoes for 24 hours in 2 gallons of water with 2 1/2 cups of lime (from grocery store). Wash well and then soak another 24 hours in 2 gallons of water with 1/2 pounds alum. Rinse again and soak for 6 hours in water with a box of ginger mixed in Then begin your recipe. This a a process that my grandmother would’ve called “trouble”, but it works and it’s worth it.

      • Thank you for the suggestion. Pickle Crisp (calcium chloride) is the commercial version of what you explain here, and should work as well.

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  • wcradd

    Sorry. Saw the answer to my question from a prior poster.

    • No worries, enjoy your pickles. 🙂

  • wcradd

    Can you put the jars in the refrigerator and not do the processing?

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  • Lucinda

    Hi Linda,

    I am looking for something to finish up the rest of the green tomatoes I have sitting around (I am drowning in chow chow and green tomato salsa verde). I am really interested in making the dilly version of these but I’m not much on canning in quarts , I just like the amount a pint gives me. How can I alter the recipe for pints? This is my first year canning and doing good so far! 🙂

    Thanks!

    • You can simply halve the recipe ingredients to produce a pint. Processing time remains the same. Enjoy!

      • Lucinda

        Thanks! It was the processing time I was worried about!!!

  • Nathan P

    HI Linda
    Love the blog. Can these recipes be used for other vegetables? Cucumbers in particular. Just entering summer down under!
    Thanks

  • buddy

    Here is the recipe without the photos. Just highlight this text, copy it and then paste it into a new WORD document.

    Four Ways to Pickled Green Tomatoes
    Makes 1 quart

    Ingredients

    For every quart jar, you will need approximately 1 1/2 pounds of green cherry tomatoes.

    For the Brine
    1 cup white distilled vinegar (5% acidity)
    1 cup water
    1 tablespoon kosher salt

    Basic Pickling Spice
    1 teaspoon yellow mustard seeds
    1 teaspoon celery seeds
    1 teaspoon coriander seeds
    1/2 teaspoon black peppercorns
    1/2 teaspoon whole allspice

    Dilly Garlicky Pickling Spice
    2 teaspoons dill seeds
    1 teaspoon black peppercorns
    1 bay leaf
    4 cloves garlic, peeled

    Hot ‘n Spicy Pickling Spice
    1 teaspoon black peppercorns
    1 teaspoon Szechuan peppercorns *
    1 teaspoon brown mustard seeds
    1/2 teaspoon coriander seeds
    1/2 teaspoon red pepper flakes

    Curried Pickling Spice **
    1 teaspoon curry powder
    1/4 cup packed brown sugar
    1/4 teaspoon cumin seeds
    1/4 teaspoon whole allspice
    3/4 inch fresh ginger root, sliced into thin coins

    Method

    Wash, dry, and slice cherry tomatoes in half.
    In a saucepan, bring all the brine ingredients to a gentle boil.

    Fill a hot, clean quart jar with the pickling spice mix of your choice. Funnel in the tomato halves and pack the jar tightly.
    Pour the hot brine over the tomatoes, covering them completely and leaving 1/2-inch headspace. Stick a chopstick into the jar and move it around to release any trapped air bubbles (a process called “bubbling”).

    Wipe the rim clean, seal with a lid and band, and process in a boiling water bath for 15 minutes (adjust time for altitude as needed).

    Store the jar in a cool, dark place. The green tomatoes will be perfectly pickled in about three weeks. Add to sandwiches, hot dogs, burgers, steaks, potatoes, or anywhere you would normally use relish. For a unique kick, you can even top off a Bloody Mary or dirty martini with a pickled green tomato garnish!

    * Szechuan peppercorns can be found at well-stocked Chinese or Vietnamese supermarkets in the spice aisle.

    ** When making curried and pickled green tomatoes, bring the brine ingredients, curry powder, and brown sugar to a boil. Stir until the spices dissolve completely. Fill a hot, clean quart jar with cumin seeds, whole allspice, and ginger coins; pack jar with tomatoes; then pour the hot brine mixture over the tomatoes.

  • buddy

    Highlight the text from each section showing the directions on the recipe page and paste each section of the text in a WORD document, you don’t need to print all the pages with the photos. Just copy each section of text above the photos and put in in order in a new document,

  • Liz

    I bought “pre made” pickling spice. How much would I put in the bottom of the jar? I was thinking about 1 tbsp. maybe?

    • A tablespoon per jar should be fine!

  • Di

    Just a question… I made the basic pickling recipe…. but didn’t do the warm water bath… Is that a problem?

    • Not a problem at all, just stick the jar in the fridge and it will keep for a very long time. The tomatoes will stay firm this way (though the texture does start to soften after a few months).

  • Katy Szapa

    I’m really excited to make these but I’m finding it difficult to print off the recipe. 16 pages with all those pictures! Perhaps it would be useful to your readers to come up with a recipe card for printing purposes?

    • Printable recipes are on my to-do list, and I hope to implement them on the blog in the near future! I appreciate your patience!

  • Heather

    Hi, I’m wondering if I can use the whole cherry tomato without cutting them in half? Thank you heather

    • Yes, you can leave them whole, just wouldn’t be able to pack as many into a jar.

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  • picklemecute

    Thank you very much for your recipes! My Grandma used to make green tomato pickles and since she has passed I have never been able to find a good recipe. I will use yours. I too am overflowing with green cherry tomatos! Thanks again

    • You’re welcome, I hope they turn out just as good as your grandma’s!

  • Radhapriya Elise McCabe

    Could i use full size green tomatoes & chop them
    In quartered or smaller wedges depending on the size of tomato?

    • Yes, I often do that with larger tomatoes. Just keep the wedges or slices thick enough (at least 1/2 inch) so they won’t break apart in the brine.

  • Rachel

    Oh my god! Not to dis your recipe but it’s not exactly written in the most organized way, as it really should be when canning! For the curried tomatoes, I forgot the salt in the brine, is there any way I can still add the salt after I have already processed them in the water bath?

    • Hi, the very first part of the ingredient list clearly states that salt is needed for the brine. With any recipe, it’s a good idea to gather all your ingredients first before you start.

      In this particular brine (vinegar-based), the salt is for flavoring so you do not need to add it after the fact (unless you want to). Either way, you should not process these pickles twice in a boiling water bath.

      • Rachel

        I think that the salt is not just for flavoring when pickling vegetables, it’s more for creating a hostile environment that microorganisms can’t grow in.

        • That would be true if you were using salt in a lacto-fermented pickle recipe; however in this recipe, the vinegar provides a hostile, acidic environment to inhibit bad bacteria. In vinegar-based pickling brines, the salt is not the key to safe food preservation. Just make sure you use distilled vinegar (5% acidity) and do not alter the amount of vinegar called for.

      • Rachel

        What I meant is that this recipe isn’t really set up in an orderly way. I have been canning for years now and know that a good canning recipe should always be written in an organized way to ensure that all the proper canning/sterilizing procedures are done by the letter. For the sake of your subscribers, you should consider writing the recipes out so that the steps are in a more organized way.

        • Printable one-page recipes are a feature I hope to implement on the site in the near future!

          As for proper canning/sterilizing procedures, it is assumed that readers know the basics of boiling water bath canning before beginning.

          • Rachel

            I know how to can, I’ve been canning for years, and after trying a lot of canning recipes, I noticed this particular recipe is not as organized as it should be. Albeit, most of the recipes I’ve used have been Ball recipes or recipes from the National Home Preservation Association etc. Their canning recipes are extremely incremental, which is no doubt to ensure the best end product.

    • Marg

      Umm, brine means ‘salt in water’.
      If you forgot it, hey that happens to the best of us but it’s pretty clearly laid out.

  • rachel

    Just wondering…I noticed a few posts that the tomatoes come out a little on the mushy side. Maybe if they were salted and left in the frig for a few hours to drain the liquid from them, they would turn out crisper?

    • No, these are meant to be soft pickles, not crisp pickles. For crisp pickles, you would need to skip the boiling water bath and simply refrigerate your jar after filling it.

      • Rachel

        I have made crisp pickles with a boiling water bath. There are tons of traditional canning recipes out there that produce crisp pickles and actually, I found a few canning recipes that require salting to green tomatoes overnight before proceeding to can. That said, I think it’s safe to say that salting the tomatoes beforehand, could be an option in your recipe. I just wish I had found the other recipes for canning pickled green tomatoes before using this one — I’m afraid I may have ruined about 10 pounds.

        • There are definitely plenty of crisp pickle recipes out there, and the level of crispness depends on the vegetable. I’ve made this recipe many times with various types of green tomatoes, and they sometimes stay firm and sometimes turn tender.

          Salting the tomatoes helps draw out the moisture, but they still won’t be as crunchy as raw tomatoes after processing, if that’s what you’re after. If you don’t want to make refrigerator pickles (which will keep the tomatoes as crisp as they started out), you can try adding a product like Pickle Crisp before canning them.

          • Ned Dragston

            This Rachel is a troll. Ban her!

        • Ned Dragston

          Geez for someone who is tapping into someone else’s knowledge base and someone, btw, offering this up for free, you sure are rude.

  • rachel

    I want to do the curried version of these pickles…just wondering if you used a certain type of curry?

    • I used Madras curry, but any type of curry powder works — use your favorite!

  • Sashont Crisp

    I went with the pressure canner for a longer storage life… ended up mushy 🙁 Will have to try the boil method next time! Love the different pickling options though so can’t wait to try some of the other options. Thanks!

    • I’ve never used a pressure canner so I don’t know what kind of difference it makes, but I can tell you that I’ve kept a sealed jar of these green tomatoes (that were boiling-water-canned) for over two years and they were no different from the jars I opened sooner.

    • Concerned dad

      Pressure canning does not extend the shelf life of anything canned vs water bath. it is used when acid levels are not high enough and to kill potential bacteria and bad microbes at a higher temperature internally. Water bath temperature is boiling temp 212 degrees. Pressure canners get up to 240 degrees (both at sea level) Low acid foods such as meat and plain vegetables need this higher temperature but anything using vinegar becomes a high acid food (when proper measurements are used)

    • Apologies for missing this comment when you first posted it, but as Concerned Dad has already mentioned, pressure canning does not extend the shelf life. I hope you’ve had a chance to try the other pickling options and had success with the water bath canning!

  • Laura Lynn Piascik

    wonderful site:) i might of overcooked, my tomatoes. they are mushier, but still look good :)t

    • Thank you Laura! These pickles aren’t meant to be crisp; mine turn soft after canning.

  • Chris

    How many tomato plants do you have to get 55lbs of cherry tomatoes?

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  • Debbie

    I pickled green tomatoes and ours for the first time with your recipes. I packed the jars; but, after the hot water bath, I had at least an inch of space at the bottom of each jar … The tomatoes and okra are floating. I don’t understand this. Each jar made a ping sound as it seal while cooling. Why do I have space at the bottom of the jar, and how can I eliminate this?

    • The tomatoes floating in brine are normal; it simply meant you hadn’t packed them in that tightly. When I pack my jars, I usually shake the tomatoes around a bit so they settle. As long as your jars are properly sealed, any tomatoes bobbing above the surface will be fine. Make sure you refrigerate any opened jars.

  • natalie

    Hey Linda, I am new to your site and really love it all! I did want to ask a random question about the basket the green tomatoes are in. where did you get this or was it self made?

    • Thank you Natalie! The basket was a gift, but many corner grocers in San Francisco sell it (which is where mine came from). Online, I think it’s called an African market basket.

      • natalie

        Thank you Linda! Again your site it truly awesome!!!

  • Angie Cama

    Hello, these look delicious. Just wondering if they stay firm with the basic recipe? I don’t like it when they go soft 🙂

    • No, these are soft pickles. If you want the tomatoes firm, you can skip the water bath canning and simply store them in the fridge.

      • Nicole

        Do you stick them in the fridge immediately after you’ve canned them? Will they cure that way?

        • Once they’ve been water bath canned, they are shelf stable. I don’t refrigerate until I open the jars.

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  • Eduardo

    Hello, great recipe!
    I’m from mexico and down here the green tomatoes are called tomatillo. According to wikipedia, there is a difference between Mexican green tomato (tomatillo) and green tomatoes which appears in your photos. do you know if you can use them for this recipe?

    • Tomatillos are indeed different from green tomatoes here in the US (not to mention, we also have tomatillos that are purple instead of green). Our green tomatoes usually mean unripe tomatoes. However, I don’t see why you can’t substitute tomatillos in this recipe!

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  • Maree

    I have a great recipe for salsa which calls for pickling salt, but all I could find was pickle crisp. Would this be okay to use in my salsa recipe? Thanks?

  • Stacey

    I want to try the garlic dill ones but I don’t have any dill seeds. Would just the regular dill weed ‘leaves’ work? If so, how much? Would I just sub them out 1:1?

    And if I did the curry ones, would it work with ground cumin? I have the whole allspice but not whole cumin.

    Thanks! I can’t wait to try these! We have all kids of green tomatoes and I’d rather not just let them sit in the garage to ripen, aka rot. 🙂

    • Stacey

      I should clarify on the dill – dried dill that most everyone has in their cupboard is what I’m referring to. Thanks!

    • I have never subbed dried dill weed for dill seed, but I’d guess you need to use at least 2-3x more dill weed to impart the same flavor. However, keep in mind that heat brings out the flavor of dill seed more; with such a long processing time, I’m not sure dill weed (which is more delicate and herb-like, instead of spice-like) would hold up flavor-wise. You’ll have to experiment with this.

      For the curried recipe, yes you can use ground cumin, but you’ll need to taste the brine and add more ground cumin until the flavor’s to your liking. Start with 1/2 the amount of cumin seeds called for.

  • ildi

    Thank you so much for the recipes! You are amazing!!!

  • Nicole

    This recipe looks excellent. Can you can these using a pressure canner? What # pressure and for how long?

    • Unfortunately I’m not familiar with pressure canning; you should consult with your canner manual or state extension for the proper procedures.

      • Nicole

        No worries; thanks again for the recipe.

  • I’m trying out the basic and the hot and spicy recipe for my first foray into pickling. I’ll let you know how it goes…in about three weeks! 🙂

    • I’m back! After 3 weeks, I declare it a success. The pickled ones tasted as expected but the hot and spicy? Very tangy with a subtly hot aftertaste. Thanks for the recipes 🙂

      • Angie Cama

        Hello, did the tomatoes stay firm?

        • Hi Angie, yes they did. The tomatoes were firm and sliced well without smushing, so pretty successful overall.

  • JennAk

    Love your site! Thanks for the recipes. I did three of the four (didn’t do the spicy one). I brought them to work and the garlic dill was a hit! I had enough tomatoes for 12 pint jars and 4 quart jars. I will definitely be using the garlic dill next year! Thanks again!

    • You’re welcome! Glad you enjoyed!

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  • Nora

    Awesome—I appreciate the variety —

  • Katie Lagerstrom

    Thanks for sharing. I just processed a round of the dilly variety. The hardest part is having to wait to taste them. I really appreciate 4 options with basically the same instructions. It encourages me to experiment with my own combos.

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  • Camille Martin

    I cant wait to try these! I have about two pounds of green tomatoes left that my mom dropped off (Her friend gave them to her from her garden). I already made a garden relish with green tomatoes, peppers, onions and cucumber but still have about 2.5 pounds left of green tomatoes and these looks delicious. What would you suggest to have with these?

    • Lately I’ve been enjoying pickled green tomatoes in homemade tacos with grilled meats. They’re also good in potato salad (and other mayo-based salads).

      • Camille Martin

        I made three jars of this so cant wait to see how they taste. I just made some homemade tortillas and topped them with beans that i cooked with some tomatoes and onions I had mashed and a tablespoon and a half of homemade taco seasoning and with that I put some homemade hummus and some homemade garden relish(Super sweet and tangy relish that just made this dish go from ok to amazing) and sweet and sour pickled red onions and cucumber and lettuce. It was delicious! I cant wait for the three weeks to be up so I can try these pickles!

  • Tricia

    Will this work with sliced or quartered regular size tomatoes? Frost is coming and I have tons!!! The curry version sounds wonderful.

    • Yep! I make jars and jars of these with whatever green tomatoes I have at the end of the season.

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  • Amber

    I made these and they were fantastic! I did NOT cut my tomatoes and they were just fine! I left them for about 3 weeks before cracking them open. My favorites were a combination of the basic pickling spice + dill and garlic. SO GOOD! I had never had pickled green tomatoes before and I’m so glad I tried them. Thank you!

    • I’m so glad they turned out great for you! These are some of my favorite pickles, ever.

  • cathy

    Did you slice them to fit more per jar or is it a necessity? If I leave them whole, do I need to pierce them?

    • I sliced them so I could fit more tomatoes in the jar. But no, it isn’t necessary. They will absorb the brine just fine!

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  • Teri

    These look just like some of the ones a friend of ours use to can and they are SOOOO good. I have looked everywhere for a recipe like it. You could just eat them right out of the jar, yum! I was wondering. Do they have sort of a tart taste? I hope so cause that would be perfect. He also added a couple cloves of garlic. I am going to try them today.

    • It depends on how tart your green tomatoes are to begin with, but usually they just pick up whatever flavor you’re pickling them in.

  • Joy

    There are different types of curry. What type do you recommend?

    • I use an all-purpose curry powder that’s not too sweet (and leaning a little toward the hotter side). The dominant spices in mine are turmeric, cumin, coriander, ginger, and pepper. I’d say, go for a high-quality curry that you like, as the tomatoes will just pick up that flavor.

  • Harold Cochran

    Linda,

    Just tried the garlic recipe. I had a a crazy amount of patio tomatoes. The taste was awesome. I used garlic from a jar. Smell was overpowering, had to place in zip lock bag. I also experimented with the szechuan peppers recipe, not hot at all. Any suggestion on a spice that is hotter? Add jalapeño?

    • If you want something really fiery, try adding whole chilies or double the red pepper flakes.

  • Looks like you’ve got all the right ingredients for a green tomato salsa there!

  • Z Monkey

    Nice site, I was looking for a green Tomato picking recipe and found this.  Hot and Spicy sounds right for me.  I’ll give it a try…

    • Hot ‘n spicy is my favorite one!

  • Renee

    When I search for green tomato at the site, I don’t find this recipe. When I search for green tomato asian recipes I find it. Quirky search engines eh?

    • Renee

       Should have said, the second search was by google, not on this site.

    • Bizarre? I just searched for “green tomatoes” on my blog and the post showed up on the second page of results.

      • Renee

        IDK but I had to go to google and search there instead to find the post. Love your photos btw. Very nice blog. 🙂

  • Whatayear2009

    Will processing them in the boiling water cause the tomatoes to become mushy?

    • The tomatoes do become soft, but not mushy. I’ve canned them using both the boiling water bath and refrigerator pickle methods, and I prefer the softness that the boiling water bath brings.

      If you need to can them in a boiling water bath, you can try adding calcium chloride (Pickle Crisp) to maintain the crispness; or you can simply put the jar in your fridge without processing it. I’ve had an unprocessed jar in my fridge for three months and it’s still good!

  • Suegeiger53

    I found these recipes to late, I live in ND and we really had an early frost this year, so had to pick all green ones. I really am going to love to make the dill garlic ones, all other recipes I found always call for sugar, which some family members don’t care for. Thanks so much, storing this one on Pinterest till next summer!!!!!!!!!!!!!!!!!!!!!

  • Oakley Dogger

    Wow!  I’m glad I stumbled upon your blog.  Beautiful photos and great info!  I just started a balcony garden.  I received a packet of tomato seeds.  I really have to try this.  Any advice on starting these tomato seeds? 

    • Unless you live somewhere super warm, I wouldn’t recommend starting tomato seeds until spring. Even in my zone (10b) they grow very slowly over winter because of cooler weather and decreased daylight. Try some fall-friendly plants for your balcony, like greens or peas!

  • bcannon

    Would these work as “refrigerator pickles” if I dont want to can them? 

    • Yes! Just let the flavors develop over a few days in the fridge before you eat them.

  • paula

    after putting jars in bath fifteen minutes the lids did not pop?

  • At higher altitudes, water boils at a lower temperature so you have to compensate for that by increasing the canning time.

    In general, add 1 minute more per 1,000 feet for recipes that call for less than 20 minutes of processing; add 2 minutes more per 1,000 feet for recipes that call for over 20 minutes of processing.

    So… if you were to can these pickled green tomatoes, which call for 15 minutes at sea level (where I live), you would actually need to process them for at least 21 minutes (I personally would round up to 25 minutes to be assured of a safe seal).

  • Charity

    Ooooh, I’m so exited to make these with my glut of tomatoes this year. I’m planning to make bloody mary mix and roasted tomato salsa with the red ones, but anything that is green….bring it! 

    • If you make bloody mary mix with the red tomatoes, pickle the green ones to use as a garnish for your bloody marys! It’s sooo tasty.

  • Kasia Lucia

    Can you explain adjusting the water bath time for altitude? I am new to canning. I live at 6,035 feet above sea level.

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  • Honestly

    I came here for pickling recipes, but seeing that picture of you with the surfboard, I’d like to take a bite out of your ass.

  • Georgia1009

    This sounds great; can you add tomatillos to them also?

    • I don’t see why not! Sounds delicious!

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  • Jjvking2u

    could I use canning salt instead?

  • Jjvking2u

    I could’nt find any actual cherry tomato seeds but found small tomato variety, should be ok to use if i slice them? & thanks for sharing recipes that were’nt really spicey;)

    • You can use any tomatoes that are still green and unripe. Just slice them up or cut them into small wedges to fit in your jar.

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  • Callie

    Made a quart each of your garlic dill and curried picked cherry tomatoes – can’t wait to try them.  Hope you enjoyed your road trip!

    • I just had the garlic dill pickles the other night as a side to some grilled steak… so tasty. Beats store-bought pickles for sure.

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