How to make Pickled Green Tomatoes

omemade pickled green tomatoes in mason jars. The jars are filled with green tomato slices, possibly along with garlic, herbs, and spices, submerged in a pickling solution. The warm lighting and rustic background give the image a cozy, homemade feel.

The summer seemed like it would go on forever, living in a region that is still fairly new to us, we weren’t sure when the summer vegetables would come to an end from our garden. As it turned out, the very first frosts let the plants know their time was up. Even though we’d enjoyed a lot of beautifully ripe tomatoes, the garden was still full of not quite ripe and even very green ones, I hated to think of anything going to waste. Many tomatoes will ripen indoors, there were more than enough for bowls of end of summer tomato soup, others will become green tomato chutney, but I still had a glut of green tomatoes and wanted to try something new. I decided to learn how to make pickled green tomatoes.

Pickled green tomatoes add a tangy twist to many dishes. Add them to salads for a burst of acidity, use slices in sandwiches and burgers or chop them up make a salsa.

If you have small firm green tomatoes, that aren’t suitable for pickling, you can see them and make green tomato caper berries.

How to make Pickled Green Tomatoes

This pickle mixture is for 500g of green tomatoes, half, double or quadruple if needed. Sterilise approximately 1200ml of jars with lids and bands. Choose jars to suit the size of your family, once opened a jar will keep in the fridge for unto 2 months.

Pickled Green Tomatoes

  • 500g green tomatoes
  • 2 shallots or red onions, thinly sliced
  • 3 cloves garlic
  • 1 tbsp sea salt
  • 100ml apple cider vinegar
  • 100ml vinegar of choice
  • 100ml cup water
  • 1/4 cup sugar – optional

Use all or pick’n’choose

  • 1-2 sliced jalapeño or hot chilli
  • 1/2 tsp coriander seeds
  • 1/4 tsp fennel seeds
  • 1/4 tsp mustard seeds (an allergen)
  • 1/4 tsp cracked black pepper corns
  • or 1-2 tsp pickling spice mix

Wash tomatoes, remove minor blemishes and discard badly damaged tomatoes.

Slice large tomatoes, halve or quarter green cherry tomatoes. Place in a bowl and sprinkle with sea salt and leave to sit for 15 minutes to bring out the moisture.

Rinse, drain and divide between the jars. Layer with the sliced shallots or red onions, garlic and your choice of spices or add the spices to the water, vinegar and sugar (if using) before bringing to the boil.

Pour into the sterilised jars before sealing.

Cool the jars and store in the fridge for a week before eating or for longer shelf stable storage for up to 6 months. Process according to the instructions for water canning.


Having never made pickled green tomatoes before, I started by browsing through my cookbooks. I immediately turned to a couple of recent favourites, taking inspiration from “South” by Sean Brock which was in my February reading list and “Mr Wilkinson’s Favourite Vegetables” which I re-read in January. Taking elements of each, I have made my version of a pickling brine and you can too. I didn’t use the optional sugar, though many recipes do, add if you like a sweet and sour pickle.

If you make this recipe remember to tag @call.me.ishbel if you do and subscribe to receive new recipes in your inbox.

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