Fermenting & Pickling / Recipes

4 Ways to Pickled Green Tomatoes

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 home front can feel a little stressful.

5Green tomatoes on the vine
End-of-season unripe tomatoes
Backyard harvest of unripe tomatoes

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.

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.)

Related: Grow Tomatoes Like a Boss With These 10 Easy Tips

55 pounds of unripe tomatoes
Mountain of green unripe 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, thinking 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.

Read more: 8 Canning Tips and Tricks for Modern-Day Home Canning

Guess what everybody’s getting for Christmas this year?

Jar of pickled green tomatoes
Disclosure: All products on this page are independently selected. If you buy from one of my links, I may earn a commission.

4 Ways to Pickled Green Tomatoes

Makes 1 quart

Ingredients

1 pound green slicing tomatoes (or 1 1/2 pounds green cherry tomatoes)

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

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

Hot ‘n Spicy Pickling Spice Mix
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 Mix **
1/4 cup packed brown sugar
1 teaspoon curry powder
1/4 teaspoon cumin seeds
1/4 teaspoon whole allspice
3/4 inch fresh ginger, sliced into thin coins

Instructions

Cut larger (slicing) tomatoes into 1/2-inch wedges, and cut smaller (cherry or grape) tomatoes in half.

Green tomatoes ready for preserving
Pack jars tightly with green tomatoes

In a small saucepan, bring all of the brine ingredients to a boil and stir until the salt is dissolved. Remove the brine from heat.

Fill a hot, clean quart jar with the pickling spice mix of your choice. Pack the jar tightly with the tomatoes.

Bubble the jars with a chopstick to release trapped air bubbles

Pour the hot brine over the tomatoes, covering them completely and leaving 1/2 inch headspace.

Stick a chopstick or “bubbling” tool into the jar and move it around to release any trapped air bubbles.

Pour the hot brine over the tomatoes
Leave 1/2 inch headspace in the jar

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

Quick tip: Due to limited space on my stovetop, I now use this electric water bath canner and I wish I’d found it sooner!

Canning often takes up all the space in my kitchen so no one else can cook while I’m in there. The electric canner makes it possible for me to move the water bath process to the end of a kitchen counter, dining table, patio, or anywhere I have access to a plug.

In the summer, I like to set up my canning station outside so I can also enjoy some fresh air while keeping the house cooler.

There’s a drain spout on the side so you don’t have to lift a huge, heavy pot to pour it out, but this spout is also great for dispensing drinks.

If you need to make a large batch of a hot beverage (spiced apple cider, for instance), you can heat it up in the canner and use it as a convenient, mess-free serving station (no more ladles going in and out of a slow cooker). Such a plus in my party book!

Green tomatoes in pickling brine

Store the jar in a cool, dark place. The green tomatoes will be perfectly pickled in about two weeks.

Add them 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!

Recipe notes

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

Pickled green tomatoes
Jars of pickled green tomatoes

Common questions about green tomatoes

Where to buy pickling and canning supplies

Ball Wide-Mouth Quart Jars | Ball 4-Piece Canning Utensil Set | Ball FreshTech Electric Water Bath Canner
Yield: 1 quart

4 Ways to Pickled Green Tomatoes

4 ways to pickled green tomatoes

Turn an excess of green, unripe tomatoes into pickled green tomatoes with your choice of four different pickling brines.

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 14 days
Total Time 14 days 25 minutes

Ingredients

  • 1 pound green slicing tomatoes (or 1 1/2 pounds green cherry tomatoes)

For the Brine

  • 1 cup white distilled vinegar (5% acidity)
  • 1 cup water
  • 1 tablespoon kosher salt

Basic Pickling Spice Mix

  • 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 Mix

  • 2 teaspoons dill seeds
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 4 garlic cloves, peeled

Hot 'n Spicy Pickling Spice Mix

  • 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 Mix **

  • 1/4 cup packed brown sugar
  • 1 teaspoon curry powder
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon whole allspice
  • 3/4 inch fresh ginger, sliced into thin coins

Instructions

  1. Cut larger (slicing) tomatoes into 1/2-inch wedges, and cut smaller (cherry or grape) tomatoes in half.
  2. In a small saucepan, bring all of the brine ingredients to a boil and stir until the salt is dissolved. Remove the brine from heat.
  3. Fill a hot, clean quart jar with the pickling spice mix of your choice. Pack the jar tightly with the tomatoes.
  4. Pour the hot brine over the tomatoes, covering them completely and leaving 1/2 inch headspace. Stick a chopstick or "bubbling" tool into the jar and move it around to release any trapped air bubbles.
  5. Wipe the rim clean, seal with a lid and band, and process in a boiling water bath for 15 minutes (adjusting the time for altitude as needed).
  6. Store the jar in a cool, dark place. The green tomatoes will be perfectly pickled in about two 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!

Notes

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

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

Nutrition Information:

Yield:

8

Serving Size:

1/2 cup

Amount Per Serving: Calories: 47Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 815mgCarbohydrates: 10gFiber: 1gSugar: 7gProtein: 1g

Nutrition information isn’t always accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

This post updated from an article that originally appeared on August 29, 2011.

More green tomato recipes you might like

About Author

I'm a plant lover, passionate road-tripper, and cookbook author whose expert advice and bestselling books have been featured in TIME, Outside, HGTV, and Food & Wine. The No-Waste Vegetable Cookbook is my latest book. Garden Betty is where I write about modern homesteading, farm-to-table cooking, and outdoor adventuring—all that encompass a life well-lived outdoors. After all, the secret to a good life is... Read more »

206 Comments

  • Aimee
    October 15, 2019 at 8:50 pm

    Always love doing this with my green tomatoes…of any size/variety! My favorite thing about them though is different than anyone else’s reasons for loving them, because my dad, who passed in ’08, was named Tom Pick…so that’s always been my nickname for them 🙂

    Reply
  • Colette Phippard
    October 11, 2019 at 1:48 pm

    Hi,

    I’ve got a glut of green cherry toms from the garden this year and I’m looking at picking them using this recipe. At one stage it says to -“Fill a hot, clean quart jar with the pickling spice mix of your choice”. Sorry if this is a silly question but how do I make the quart jars hot? There’s no instruction for that. It’s probably pretty obvious but I’ve never done this before.

    Reply
    • jess
      October 13, 2019 at 6:21 pm

      You boil your jars in water bath for like 10 mins to sterlize them with the covers and rings

      Reply
    • Aimee
      October 15, 2019 at 8:54 pm

      If you don’t have a canner like Jess is referring to, a quick DIY way to put them in half-pint jars, fill up a deep pot (like one for pasta), put a metal trivet or similar in the bottom of the pot, and use tongs to lower the jars into it. Another thing that I love to do with green tomatoes is make green tomato bread – lots of good recipes out there for that!

      Reply
    • Linda from Garden Betty
      November 22, 2019 at 1:38 am

      As you bring your canning pot up to temperature, you can submerge your jars inside and let the water heat them up. Or, you can put the jars through a heated dishwasher cycle right before you start canning (so they come out still hot). I’ve also heard of people using their oven to heat their jars (though I personally haven’t tried this). I imagine the warming setting should suffice. You don’t need to sterilize the jars; the purpose of this is to prevent thermal shock when you fill the glass jars with hot brine. Hope this helps!

      Reply
  • Linda Kriskey
    September 29, 2019 at 3:56 pm

    I am glad to find recipes for green tomatoes, I am trying the pickles now. Will update this in 2 weeks.

    Reply
    • Linda from Garden Betty
      November 22, 2019 at 1:19 am

      Thank you for trying this recipe! I hope you like it!

      Reply
  • jess
    September 23, 2019 at 5:31 am

    i tried the basic and i found them to be very soft and very vinegary. ones i have had at jewish deli are still firm did i do something wrong?

    Reply
    • Aimee
      October 15, 2019 at 8:54 pm

      I never use cherry tomatoes, I use regular tomatoes and quarter them and they stay pretty firm.

      Reply
    • Linda from Garden Betty
      November 22, 2019 at 12:43 am

      No, these pickles are meant to be on the softer side. If you like yours firm, you can skip the boiling water bath and simply refrigerate the jar. It won’t be shelf stable like the canned version, but will last a very long time because of the vinegar. Speaking of which, do not reduce the amount of vinegar called for in the recipe; it’s needed for acidity.

      Reply
  • John Hubbard
    September 11, 2019 at 11:14 pm

    What altitude is this recipe written for?

    Reply
    • Linda from Garden Betty
      September 12, 2019 at 2:02 am

      Sea level.

      Reply
  • erin henrie
    September 7, 2019 at 6:01 pm

    I tried the Basic Pickling spice mix and it was HORRIBLE. I’m so sorry to say that. Not trying to be mean but I’m trying to help someone who is new to bottling green tomatoes. I would highly recommend NOT using that recipe.

    Reply
    • Linda from Garden Betty
      September 12, 2019 at 2:05 am

      I’m sorry you did not have good results with that recipe. Flavor-wise, it’s best if you use fresh whole spices.

      Reply
    • Aimee
      October 15, 2019 at 8:56 pm

      Pickled green tomatoes aren’t for everyone. While I like traditional pickling spice for other things, I like her hot/spicy and curried variations better – plus it’s a nice surprise on a charcuterie board!

      Reply
  • Jennifer Hunter
    October 19, 2018 at 4:07 pm

    Hiya, can I substitute dried dill weed for the dill seeds? Having a hard time finding them. Thanks!

    Reply
    • Linda from Garden Betty
      October 19, 2018 at 7:36 pm

      Yes, but dill weed has a more subtle flavor than dill seed. I suggest starting with the same amount in your first batch (so in this case, 2 teaspoons dill weed) and decide if you want to use a larger quantity in future pickles. Keep in mind that dill weed will also alter the appearance of your pickles, as the dried leaves will mostly float to the top and cling to the tomatoes.

      Reply
  • Noelle Tristan
    October 15, 2018 at 6:27 pm

    Your recipes look amazing! Can I substitute the vinegar for Apple Cider Vin? If you don’t remove the bubbles will it ruin the batch?

    Reply
    • Linda from Garden Betty
      October 19, 2018 at 7:41 pm

      Yes you can, but using apple cider vinegar will add a sweetness to the pickles. Not removing the air bubbles in each jar won’t necessarily ruin the batch, but it may affect the lid’s ability to seal properly since it could add too much headspace.

      Reply
  • Suzy Vance
    October 10, 2018 at 4:03 pm

    Thanks for the recipe… I only hav green romas in the garden. Would you use that and how would be recommend cutting the tomato?

    Reply
    • Linda from Garden Betty
      October 12, 2018 at 6:08 am

      You can use any tomatoes you have. With romas, I recommend quartering them lengthwise, slicing them into 1/2-inch wedges, or slicing them crosswise into 1/2-inch rings.

      Reply
  • Leona Olson
    October 6, 2018 at 12:18 am

    I had green tomato pickles a few weeks ago and really liked them. What a lot of tomatoes you had. Great.

    Reply
  • Connie Hesher
    September 17, 2018 at 5:15 am

    Made these and they were good but a bit soft for me. Mom loved them. I’m going to try again and use grape leafs for crispness. Wish me luck!

    Reply
    • Linda from Garden Betty
      October 12, 2018 at 6:06 am

      So glad you like them! These pickles are meant to be softer because of the boiling water bath. You can try them as refrigerator pickles next time (just letting them sit in the fridge for 2-3 weeks without canning) for a firmer texture. Or maybe try using Pickle Crisp?

      Reply
  • J. Dennis
    August 7, 2018 at 1:10 am

    can I use powdered cumin instead of cumin seeds? if so. what is the equivalent conversion seeds to powder. thanks
    jd

    Reply
    • Linda from Garden Betty
      October 12, 2018 at 6:02 am

      Sorry for the late response! Yes, you can use ground cumin but will need to boil it with the brine ingredients to dissolve it. (Keep in mind the brine will be cloudy because of the powder.) I recommend using half the amount of ground cumin (so for each quart, 1/8 teaspoon ground cumin).

      Reply
  • Kenny Reid
    June 3, 2018 at 4:15 am

    How long is the self life of pickeled green tomatoes?

    Reply
    • Linda from Garden Betty
      June 21, 2018 at 1:00 am

      Standard shelf life of canned goods is around 1 year if stored properly, but the texture and quality does start to decline over time. Also, if keeping home-canned products for longer than a year, be sure to check the seal on your lids often as they’re more prone to failing the longer they sit.

      Reply
  • Jimi
    December 8, 2017 at 8:06 pm

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

    Reply
    • Linda from Garden Betty
      March 1, 2018 at 6:56 am

      They should be refrigerated once opened.

      Reply
  • Liza
    October 1, 2017 at 5:53 pm

    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.

    Reply
  • Kelly Curdie
    November 6, 2016 at 7:18 pm

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

    Reply
    • Linda Ly of Garden Betty
      November 6, 2016 at 7:40 pm

      The processing time is the same for pints or quarts.

      Reply
  • Carroll Curtis
    November 1, 2016 at 1:21 pm

    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?

    Reply
    • Linda Ly of Garden Betty
      November 2, 2016 at 12:44 am

      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.

      Reply
    • Imaghmoor
      April 24, 2019 at 2:11 am

      Turn the can upside down for a day or two then turn back.

      Reply
  • tee
    October 28, 2016 at 2:52 pm

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

    Reply
    • Linda Ly of Garden Betty
      November 1, 2016 at 12:26 am

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

      Reply
      • Carroll Curtis
        November 1, 2016 at 1:20 pm

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

        Reply
        • Linda Ly of Garden Betty
          November 2, 2016 at 12:40 am

          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.

          Reply
    • Linda Ly of Garden Betty
      November 2, 2016 at 12:39 am

      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.

      Reply
  • dan
    October 26, 2016 at 7:04 am

    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.

    Reply
    • Linda Ly of Garden Betty
      October 28, 2016 at 2:47 am

      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.

      Reply
    • Susan Rubinsky
      October 15, 2018 at 4:28 pm

      Dan, I do the same thing. Then check the jars to insure they seal. If a jar doesn’t seal, I put it in the fridge. I put the sealed jars on a shelf and put in the fridge after opening. The pickles are a lot crispier using this method.

      Reply
  • Henry E Riehl
    October 16, 2016 at 1:32 pm

    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.

    Reply
    • Linda Ly of Garden Betty
      October 17, 2016 at 11:55 pm

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

      Reply
  • John Dante Mazzone
    October 5, 2016 at 6:13 am

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

    Reply
    • Linda Ly of Garden Betty
      October 14, 2016 at 5:06 pm

      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.

      Reply
    • Tim
      July 27, 2018 at 5:11 am

      Hot brine and green maters don’t mix… use cold brine and refrigerate. .I’ve eaten them 10 months later and still great. Lots of dill and lots of jalepenos is the way to go. Or just lots of dill..

      Reply
  • Ramina Kol
    August 19, 2016 at 2:24 pm

    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.

    Reply
    • Linda Ly of Garden Betty
      October 15, 2016 at 1:18 am

      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).

      Reply
  • Timbo
    August 19, 2016 at 11:02 am

    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

    Reply
    • Linda Ly of Garden Betty
      October 15, 2016 at 1:19 am

      I appreciate the kind words, Tim! And welcome!

      Reply
    • Garraidh
      September 13, 2017 at 8:19 pm

      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.

      Reply
  • Marcos Munoz
    May 15, 2016 at 7:52 am

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

    Reply
    • Linda Ly of Garden Betty
      October 17, 2016 at 7:27 pm

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

      Reply
    • tee
      October 28, 2016 at 2:55 pm

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

      Reply
  • Matt
    November 16, 2014 at 6:36 pm

    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

    Reply
    • Linda Ly
      November 16, 2014 at 9:03 pm

      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.

      Reply
      • matt
        November 17, 2014 at 7:31 am

        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!!!!

        Reply
  • Matt
    November 16, 2014 at 5:54 pm

    Also how long will these keep?

    Reply
    • Linda Ly of Garden Betty
      November 2, 2016 at 12:46 am

      Properly canned and unopened, about 1 year.

      Reply
  • Matt
    November 16, 2014 at 5:36 pm

    What would I do if I wanted to make these crispy

    Reply
    • gopher0
      July 30, 2015 at 9:37 am

      Pickle Crisp

      Reply
      • Tim
        July 27, 2018 at 5:15 am

        Cold brine…no alum crap.

        Reply
    • Mary Wise
      August 16, 2016 at 4:45 am

      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.

      Reply
      • Linda Ly of Garden Betty
        October 15, 2016 at 1:21 am

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

        Reply
  • wcradd
    November 13, 2014 at 11:40 am

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

    Reply
    • Linda Ly
      November 14, 2014 at 8:34 pm

      No worries, enjoy your pickles. 🙂

      Reply
  • wcradd
    November 13, 2014 at 11:38 am

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

    Reply
  • Lucinda
    November 12, 2014 at 6:23 am

    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!

    Reply
    • Linda Ly
      November 12, 2014 at 5:02 pm

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

      Reply
      • Lucinda
        November 13, 2014 at 9:34 am

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

        Reply
  • Nathan P
    November 10, 2014 at 11:58 pm

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

    Reply
  • buddy
    October 18, 2014 at 4:38 pm

    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.

    Reply
  • buddy
    October 18, 2014 at 4:31 pm

    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,

    Reply
  • Liz
    October 11, 2014 at 1:13 pm

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

    Reply
    • Linda Ly
      October 12, 2014 at 1:02 am

      A tablespoon per jar should be fine!

      Reply
  • Di
    October 5, 2014 at 1:42 pm

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

    Reply
    • Linda Ly
      October 5, 2014 at 4:25 pm

      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).

      Reply
  • Katy Szapa
    October 2, 2014 at 9:03 am

    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?

    Reply
    • Linda Ly
      October 12, 2014 at 1:05 am

      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!

      Reply
  • Heather
    October 1, 2014 at 5:18 am

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

    Reply
    • Linda Ly
      October 1, 2014 at 3:29 pm

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

      Reply
  • picklemecute
    September 3, 2014 at 7:57 pm

    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

    Reply
    • Linda Ly
      September 4, 2014 at 2:00 pm

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

      Reply
  • Radhapriya Elise McCabe
    August 24, 2014 at 6:17 am

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

    Reply
    • Linda Ly
      August 24, 2014 at 12:47 pm

      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.

      Reply
  • Rachel
    August 18, 2014 at 2:31 pm

    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?

    Reply
    • Linda Ly
      August 19, 2014 at 2:10 pm

      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.

      Reply
      • Rachel
        August 20, 2014 at 1:00 pm

        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.

        Reply
        • Linda Ly
          August 20, 2014 at 3:13 pm

          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.

          Reply
      • Rachel
        August 20, 2014 at 1:03 pm

        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.

        Reply
        • Linda Ly
          August 20, 2014 at 3:49 pm

          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.

          Reply
          • Rachel
            August 20, 2014 at 9:26 pm

            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
      September 11, 2014 at 10:19 am

      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.

      Reply
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