The Spicy Garden-Pickled Green Tomato Recipe You'll Wish You Made Sooner (Print Version)
Firm green tomatoes become crisp, spicy refrigerator pickles with jalapeno, garlic, dill, and a bright vinegar brine.
# Ingredients:
For the tomatoes
01 -
2 lb (900 g) firm green tomatoes, cut into 1/2-inch wedges or thick slices
02 -
1 medium jalapeno, thinly sliced
03 -
2 garlic cloves, thinly sliced
04 -
4 fresh dill sprigs
For the brine and spices
05 -
1 cup (240 ml) distilled white vinegar, 5 percent acidity
06 -
1 cup (240 ml) water
07 -
1 tablespoon kosher salt or pickling salt
08 -
1 teaspoon granulated sugar
09 -
1 teaspoon yellow mustard seeds
10 -
1/2 teaspoon coriander seeds
11 -
1/2 teaspoon black peppercorns
12 -
1/4 to 1/2 teaspoon red pepper flakes
13 -
1 bay leaf, torn in half
# Instructions:
01 -
Wash two pint jars and lids in hot soapy water, then rinse well. Keep the jars hot while you prepare the tomatoes.
02 -
Cut large green tomatoes into 1/2-inch wedges or thick rounds. Halve small green tomatoes. Discard any bruised or soft spots.
03 -
Divide the jalapeno, garlic, dill, mustard seeds, coriander, peppercorns, red pepper flakes, and bay leaf between the jars. Pack in the tomatoes without crushing them.
04 -
Combine vinegar, water, salt, and sugar in a small saucepan. Bring to a boil and stir until the salt and sugar dissolve. Remove from the heat and let stand for 2 minutes.
05 -
Pour the hot brine over the tomatoes until they are fully covered. Leave about 1/2 inch of headspace. Tap the jars gently to release air bubbles, then seal with lids.
06 -
Cool the jars to room temperature, then refrigerate. Let the pickles cure for at least 24 hours before eating, or 3 days for fuller flavor.
# Notes:
01 -
This is a refrigerator pickle recipe and is not intended for pantry storage.
02 -
Flavor is best after 3 days in the refrigerator.
03 -
Keep tomatoes submerged in brine and use within 1 month.