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Pickled Green Tomatoes

Total Time

Prep/Total Time: 10 min. + chilling

Makes

16 servings

I had no clue what to do with all the green tomatoes from my garden until my husband said to pickle them. I thought he was nuts, but they are fantastic! Making pickled green tomatoes is a wonderful way to keep your garden produce from going to waste. —Lori Eaton, Downs, Kansas
Pickled Green Tomatoes Recipe photo by Taste of Home

Ingredients

  • 4 cups green cherry tomatoes
  • 3/4 cup water
  • 3/4 cup white vinegar
  • 2 tablespoons canning salt
  • 1 tablespoon sugar
  • 1 garlic clove
  • 2 dried hot red chiles

Directions

  1. In a large bowl, place tomatoes, garlic and chiles. In a saucepan, bring vinegar, water and salt to a simmer until salt dissolves. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate up to 1 month.

Pickled Green Tomatoes Tips

How do you store pickled green tomatoes?

We use Mason jars to keep these pickles fresh, and for easy storage. You can use any container that has a strong airtight seal. If you love Mason jars as much as we do, try adding these pickles to one of our favorite Mason jar salads.

How long will pickled green tomatoes last?

These pickled green tomatoes will last for up to a month in an airtight container in the refrigerator. Here’s our great guide to how long leftovers actually last.

What can you serve with pickled green tomatoes?

Pickled green tomatoes are a fun addition to lots of dishes. Try them as a topping to a good pastrami or corned beef sandwich, put a few on a skewer atop your Bloody Mary, or eat them all own their own! Once the tomatoes are all gone, check out these recipes that use up leftover pickle brine.

Maggie Knoebel, Taste of Home Associate Recipe Editor/Tester

Nutrition Facts

1/4 cup: 13 calories, 0 fat (0 saturated fat), 0 cholesterol, 44mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 0 protein.

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