The Spicy Garden-Pickled Green Tomato Recipe You'll Wish You Made Sooner (Print Version)
Crunchy refrigerator green tomato pickles with garlic, dill, jalapeno, and a tangy vinegar brine.
# Ingredients:
For the jars
01 -
1 1/2 lb (680 g) firm green tomatoes, sliced 1/4 inch thick or cut into wedges
02 -
2 jalapenos, thinly sliced
03 -
4 garlic cloves, sliced
04 -
4 fresh dill sprigs
05 -
2 teaspoons mustard seeds
06 -
1 teaspoon coriander seeds
07 -
1 teaspoon black peppercorns
08 -
1/2 teaspoon red pepper flakes
For the brine
09 -
1 1/2 cups (360 ml) distilled white vinegar, 5 percent acidity
10 -
1 1/2 cups (360 ml) water
11 -
2 teaspoons canning salt or kosher salt
12 -
1 tablespoon granulated sugar
# Instructions:
01 -
Wash two pint jars or one quart jar with hot soapy water, rinse well, and let dry. This recipe is for refrigerator storage only.
02 -
Trim the stem ends and any bruised spots from the green tomatoes. Slice large tomatoes into 1/4-inch rounds or cut smaller tomatoes into wedges.
03 -
Divide the jalapenos, garlic, dill, mustard seeds, coriander seeds, peppercorns, and red pepper flakes between the jars. Pack in the tomatoes without crushing them.
04 -
Combine the vinegar, water, salt, and sugar in a small saucepan. Bring to a simmer and stir for 2-3 minutes until the salt and sugar dissolve.
05 -
Pour the hot brine over the tomatoes until they are fully covered, leaving about 1/2 inch of space at the top. Tap the jars gently to release air bubbles.
06 -
Let the jars cool to room temperature, then seal and refrigerate. Wait at least 48 hours before serving, or 5-7 days for stronger flavor.
# Notes:
01 -
Makes two pint jars or one quart jar.
02 -
This is a refrigerator pickle and is not shelf-stable.
03 -
Best flavor develops after 5-7 days in the refrigerator.