Appetizers
Southern Pickled Green Tomatoes
If your garden is overflowing with green tomatoes at the end of the season, don’t let them go to waste!
- Serves 12
- Prep 15 minutes
- Total 4 hours
These refrigerator pickled green tomatoes are easy to make, require no canning equipment, and develop more flavor as they sit.
Why You’ll Love This Recipe
- Great way to use unripe tomatoes. If you prefer to fry them be sure to try these recipes: Cornflake Crusted Fried Green Tomatoes, Air Fryer Fried Green Tomatoes, and Fried Green Tomatoes with Buttermilk Feta Dressing.
- Quick and Easy Recipe
- No canning required
- Perfect for sandwiches and burgers
- Keeps for weeks in the refrigerator
- Sweet, tangy, and crunchy– the tart flavor of the green tomatoes gets turned into a delicious balance of sweet, tangy, and savory.
If you live in the Charleston area, you may be familiar with The Tattooed Moose. When you order a sandwich, they serve it with a few pickled green tomato slices on the side and they are the best. I wish I had the recipe. But these pickled tomatoes are delicious too. They are wonderfully sweet and tart.
How To Make Southern Pickled Green Tomatoes
(More detailed instructions in recipe card below.)
- Prepare the tomatoes. Slice the tomatoes into thin slices.
- Place the green tomatoes, onion, red bell pepper, and jalapenos into a large bowl.
- In a saucepan, combine sugar, white vinegar, peppercorns, mustard seeds, celery seeds and salt. Bring to a simmer. Let cool 5 minutes and pour over tomatoes.
- Refrigerate at least 4 to 6 hours before serving. They will get better over time.
Make Ahead and Storage
Pickled Green Tomatoes will keep in the refrigerator for 2 to 3 weeks.
Recipe Tip
You want to use really firm, unripe tomatoes for this recipe.
Can A Different Vinegar Be Used?
Yes! You can use apple cider vinegar instead of white vinegar. It will yield equally delicious results.
More Pickled Recipes
Recipe
Pickled Green Tomatoes
Love fried green tomatoes? Wait until you try them pickled! These Southern Pickled Green Tomatoes are tangy, crisp, and packed with flavor. They're delicious on sandwiches, burgers, charcuterie boards, or straight from the jar. An easy way to preserve fresh garden tomatoes before the season ends!
- Serves 12
- Prep 15 minutes
- Total 4 hours
Ingredients
- 2 pounds green tomatoes
- 1 sweet onion (sliced)
- ⅓ cup diced red bell pepper
- 1 jalapeno pepper (finely diced)
- 2 cups granulated sugar
- 3 cups white vinegar
- 1 tablespoons black peppercorns
- 1 tablespoon mustard seeds
- 1½ teaspoons celery seeds
- 1 teaspoon kosher salt
Instructions
- 1
Slice green tomatoes into thin slices.
- 2
Place green tomatoes, onion, red bell pepper, and jalapeno in a large bowl.
- 3
Combine sugar, vinegar, peppercorns, mustard seeds, celery seeds and salt in a saucepan. Bring to a simmer and stir until sugar is completely dissolved. Remove from heat and let cool 5 minutes. Pour into bowl with green tomatoes.
- 4
Refrigerate for 4 to 6 hours before serving. Will keep for 2 weeks.
Notes
You want to use really firm, unripe green tomatoes for this recipe. This recipe is not intended for canning. Will keep in the refrigerator for 2 to 3 weeks.
Nutrition
- Calories170 kcal
- Carbohydrates39 g
- Protein1 g
- Fat1 g
- Saturated Fat0.1 g
- Polyunsaturated Fat0.2 g
- Monounsaturated Fat0.3 g
- Sodium206 mg
- Potassium203 mg
- Fiber1 g
- Sugar37 g
- Vitamin A633 IU
- Vitamin C25 mg
- Calcium27 mg
- Iron1 mg
