A fresh, crunchy way to preserve those end of season tomatoes that just won’t turn! Pickled green tomatoes are extremely easy to make & you probably already have the ingredients. We like to enjoy these with fried fish, fried chicken, eggs in the morning, BBQ chicken, basically anything that goes well with pickles!
Time: 15 minutes + time to cure
Ingredients to make one 10oz jar [amount of all ingredients to be adjusted based on the amount of jars you’re filling or how large your jars are]:
- 3 medium sized green tomatoes or a bunch of green grape/cherry tomatoes. Use the greenest ones, this won’t come out good if they have started to turn already.
- 1 part white vinegar
- 3 parts water
- 1 teaspoon black pepper kernels or a sprinkle of ground black pepper
- 2 cloves garlic
- 1 hot pepper (we used Thai chilis)
- 1 teaspoon canning salt (can sub kosher salt)
Reipe:
- Cut the tomatoes into wedges, bite sized
- Slice the garlic or smash it if you prefer to keep it whole
- Boil the water & vinegar together
- While the mixture is boiling, layer the tomatoes, garlic, black pepper & chili in the jar. I made this multiple times & sometimes I vary between slicing the chili up or leaving it whole. It’s more spicy when you slice it up so just be mindful of that
- Sprinkle the canning salt in the jar
- Place the jar in the sink & pour the boiled mixture into the jar. Cover it & use pot holder to lift the jar out of the sink, rinsing any spilled liquid away. I usually turn it over a few times to let the salt incorporate with the water/vinegar mixture.
- Leave the pickled tomatoes in the fridge to cure. You can taste them as early as the next day but they are even better after about a week of curing!
