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These quick pickled green tomatoes are a fast and easy way to preserve this tasty fruit! Enjoy these delicious and fast green tomato pickles without the hassle of canning.
When you can’t eat ONE MORE air fryer fried green tomato, these pickled green tomatoes are coming in clutch to save the day!
We’re making quick-pickled tomatoes, so you, in your lovely end-of-summer garden exhaustion, won’t have to bust out the canning equipment.
But just in case you’re a total glutton for punishment, check out our canned whole tomatoes and canned tomato soup recipes.
Select tomatoes that are both green and firm. You don’t want any blush of ripening happening on those bad boys.
Pro tips/Recipe Notes
- Jars of quick-pickled green tomatoes will last for 3 to 4 weeks in the refrigerator. This recipe is not designed for canning.
- If you’d like, you can add a bay leaf, coriander, and/or mustard seeds for additional layers of flavor.
- Use a fork to get the green tomato pickles out of the jar. Tell your kids to keep their grubby little booger fingers out of there! This helps maximize the pickles’ storage life.
- As the pickles sit in the fridge, their flavor will deepen and intensify. If you can wait a full day or two before eating them, that’s best!
Quick Pickled Green Tomatoes {No Canning}
Ingredients
- 5 cups green tomatoes, sliced into wedges {~3 lbs}
- 1/3 cup onion {diced or sliced}{optional}
- 1/2 tsp black peppercorns {divided}
- 1/2 tsp red pepper flakes {optional}
- 4-8 sprigs fresh dill
Brine
- 1 cup apple cider vinegar
- 1 cup white vinegar
- 1 1/2 cup water
- 4 cloves garlic {roughly chopped}
- 3 tbsp kosher salt
- 1/4 cup sugar
Instructions
- Remove the stem and core from the tomatoes, and slice (or leave whole for smaller tomatoes).5 cups green tomatoes, sliced into wedges
- In a saucepan, bring vinegar(s), water, salt, sugar, and garlic to a boil. Once it has boiled and the sugar has dissolved, reduce the brine to a simmer and keep the brine hot on the stove.1 cup apple cider vinegar, 1 cup white vinegar, 1 1/2 cup water, 3 tbsp kosher salt, 1/4 cup sugar, 4 cloves garlic
- In clean jars, evenly divide the onion, peppercorns, red pepper flakes, and dill sprigs.1/3 cup onion, 1/2 tsp black peppercorns, 1/2 tsp red pepper flakes, 4-8 sprigs fresh dill
- Add the tomatoes to the jars, tapping the bottom of the jars gently on the counter to allow everything to settle. Add more tomatoes until everything is tightly packed in there.
- Pour the warm brine over the tomato slices, put a lid on the jars, and keep them on the counter for 12 hours.
- Transfer jars to the fridge. Will keep for 3-4 weeks.
Notes
- Coring unripe tomatoes can be a bit dangerous. Take care when removing the stem and core.
- Makes 1 quart.
- Optional seasonings – bay leaf, coriander, or mustard seeds.
- Will keep in the fridge for 3-4 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
