Published: November 21, 2025
Quick And Easy Pickled Green Tomatoes Recipe
This recipe is a great way to use up the end of the season tomato harvest! Pick um before the first frost!
Unripe green tomatoes pickles really well due to their firm texture and tart flavor, making them an excellent addition to my quick pickle recipe repertoire.
These pickled green tomatoes are tangy, crisp, and the perfect way to savor the last of your summer garden. They’re a little tart, a little salty, and totally addictive, perfect for sandwiches, eggs, grain bowls, or cheese boards.
Equipment For Quick Pickles
- 1 mason jar or other glass jar with lid. I used 1 24-oz mason jar.
- Small saucepan
- Measuring cups and spoons
- Knife and cutting board
Ingredients In This Refrigerator Pickles Recipe
Other Add-ins to try:
Honey, Peppercorns, mustard seeds, dill, celery seed, bay leaves, cumin seeds, lemon rind, more sugar
Directions To Make Green Tomato Pickles
- Prepare the jar: Wash and dry your jar and lid thoroughly.
- Slice the tomatoes: Cut green tomatoes into wedges or ¼-inch rounds. Pack them tightly into the jar with garlic and dill.
- Make the brine: In a small saucepan, combine vinegar, water, salt, sugar, peppercorns, mustard seeds, and red pepper flakes. Bring to a boil, stirring to dissolve salt and sugar.
- Pour the brine: Carefully pour the hot brine over the tomatoes, covering them completely.
- Seal and cool: Seal the jar and let it cool to room temperature.
- Refrigerate: Store in the refrigerator for at least 24 hours before eating (for best flavor, wait 3 days).
How to Serve
- Add to sandwiches, burgers, hot dogs, or breakfast toast
- One of my favorites is layered overtop a toasted everything bagel with homemade salmon cream cheese spread!
- Chop and mix into eggs or grain bowls
- Serve on charcuterie boards or alongside roasted veggies
- Dice finely and use as a tart relish for grilled chicken or fish
Tips & Variations For Pickled Tomatoes
- Adjust the spice: Use more or less red pepper flakes depending on your heat preference.
- Swap the vinegar: White wine vinegar or rice vinegar both work well for a milder flavor.
- Get creative: Try your picked tomatoes in a variety of dishes! I love to serve the tomatoes on the side of many dishes as an extra pickly punch of veggies, especially with a savory breakfast plate!
Green Tomatoes Are Nutritious!
More Pickles Recipes
Homemade Amish Pickled Beets with Mustard Seeds
Easy Balsamic Pickled Red Onions and How To Use Them!
Easy Quick-Pickled Jalapeno Peppers
Easy Refrigerator Lemon Cucumber Pickles Recipe
Easy and Delicious Jalapeno Pickled Eggs Recipe
Quick Pickle Green Tomatoes
Equipment
- 24oz mason jar
- small sauce pan
- measuring cups and spoons
- knife and cutting board or mandolin
Ingredients
- 4 medium green tomatoes thinly sliced
- 1 yellow onion thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tsp kosher salt
- 1 tsp sugar
Instructions
- Prepare the jar: Wash and dry your jar and lid thoroughly.
- Slice the tomatoes: Cut green tomatoes into wedges or ¼-inch rounds. Pack them tightly into the jar with garlic and dill.
- Make the brine: In a small saucepan, combine vinegar, water, salt, sugar, peppercorns, mustard seeds, and red pepper flakes. Bring to a boil, stirring to dissolve salt and sugar.
- Pour the brine: Carefully pour the hot brine over the tomatoes, covering them completely.
- Seal and cool: Seal the jar and let it cool to room temperature.
- Refrigerate: Store in the refrigerator for at least 24 hours before eating (for best flavor, wait 3 days).
Nutrition
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
0 Comments